Hazelnut Free Classic Cherry Pie
Few desserts hit the way a bubbling cherry pie fresh from the oven does — that deep ruby filling, the buttery golden crust, the smell that takes over the whole kitchen. The filling is built from tart cherries cooked down with sugar, cornstarch, and a splash of lemon juice until thick and glossy, with just a hint of almond extract rounding out the fruit. For anyone navigating tree nut allergies or sensitivities, it's worth knowing that the almond extract used here is a flavoring compound, not a nut-based ingredient — but always check your specific brand if cross-contact is a concern for you. The crust is a straightforward all-butter pastry that comes together with flour, sugar, salt, and ice water — nothing hidden, nothing unnecessary. Chilling the dough twice (once before rolling, once after lining the dish) is the move that keeps those flaky layers intact through the high-heat bake. The two-temperature baking method — starting hot, then dropping to moderate — gives you a deeply bronzed top crust without a soggy bottom. Let it cool the full two hours before slicing and the filling will hold a clean, beautiful cut every single time.
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Learn more →Ingredients
8 servings
For the crust
- 2 ½ cups all-purpose flour
- 1 tbsp granulated sugar
- 1 tsp salt
- 1 cup (2 sticks) unsalted butter, cut into ½-inch cubes and chilled
- 6–8 tbsp ice water
For the filling
- 2 lbs (about 6 cups) fresh or frozen pitted tart cherries, thawed and drained if frozen
- ¾ cup granulated sugar
- 3 tbsp cornstarch
- 1 tbsp fresh lemon juice
- ½ tsp almond extract
- ¼ tsp salt
- 1 tbsp unsalted butter, cut into small pieces
For the egg wash
- 1 large egg
- 1 tbsp whole milk
- 1 tbsp coarse sugar, for sprinkling (optional)
Instructions
- 1
Make the crust: Whisk together the flour, 1 tbsp sugar, and 1 tsp salt in a large mixing bowl. Add the chilled butter cubes and work them into the flour using your fingertips or a pastry cutter until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
- 2
Drizzle in 6 tbsp of ice water and stir with a fork until the dough just begins to come together, adding the remaining 1–2 tbsp water a little at a time if needed. The dough should hold together when pressed but not feel wet or sticky. Divide the dough into two equal discs, wrap each in plastic wrap, and refrigerate for at least 1 hour.
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