Legume Free Classic Cherry Pie

Total time3 hr 35 min

Prep time40 min

Cook time55 min

Few desserts hit as hard as a bubbling, golden-crusted cherry pie fresh from the oven, and this one delivers that classic experience without a single legume in sight. The filling leans on tart cherries, a touch of lemon juice, and just enough almond extract to give it that unmistakable depth, while cornstarch does the thickening work cleanly and simply. The all-butter crust is the real star — chilled cubes of unsalted butter worked into flour until shaggy and crumbly, then rested in the fridge so every layer bakes up flaky and rich. Cooking the filling down on the stovetop before it ever hits the oven means you get a perfectly set slice instead of a soupy mess, which is the secret most home bakers skip. An egg wash and a scatter of coarse sugar give the top crust that gorgeous, crackly sheen that makes this pie look like it came straight out of a bakery window. It does take a little patience — the two-hour cool is non-negotiable if you want clean slices — but the payoff is absolutely worth it. Serve it as-is or with a scoop of vanilla ice cream and watch it disappear.

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Ingredients

8 servings

For the crust

2 ½ cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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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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