Honey Free Classic Cherry Pie
Few desserts hit quite like a homemade cherry pie with a shatteringly flaky, buttery crust and a filling that bubbles up deep ruby-red through the vents. The tartness of the cherries is balanced by just enough granulated sugar, a splash of lemon juice, and a hint of almond extract that makes the whole thing taste somehow more cherry than cherries alone. Cornstarch does the heavy lifting to thicken the filling on the stovetop before it ever hits the oven, which means you get clean, glossy slices instead of a soupy mess. Every bit of sweetness here comes from plain cane sugar, so there's no hidden liquid sweetener to worry about — this is a completely straightforward ingredient list with nothing unexpected tucked in. The all-butter crust is built the old-fashioned way, with chilled cubes worked into flour until the mixture looks like coarse crumbs, giving you those irresistible flaky layers once baked. Brushing the top with an egg-and-milk wash and finishing with coarse sugar creates that gorgeous golden, slightly crunchy crown that makes a homemade pie look like it came from a serious bakery. Let it cool the full two hours before you cut in — the wait is genuinely worth it.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!