Macadamia Free Classic Cherry Pie
Few desserts hit as hard as a bubbling cherry pie fresh from the oven, with that deep golden crust and jewel-red filling peeking through the vents. The tart cherries cook down with sugar, cornstarch, and a splash of lemon juice into a thick, glossy filling that slices cleanly once it sets — no runny mess, just pure fruit flavor. A touch of almond extract in the filling adds a subtle warmth that makes the whole thing taste like it came from a serious bakery. The all-butter crust is built the old-fashioned way, with chilled cubes worked into flour until you get those flaky, pea-sized pockets that shatter when you cut into them. For anyone navigating tree nut restrictions, this recipe is naturally free of macadamias and any other nuts — every ingredient on the list is straightforward pantry and produce staples. The two-stage bake (high heat first, then a lower temp to finish) ensures the crust browns deeply without burning while the filling has time to bubble and thicken all the way through. Let it cool the full two hours before slicing and you'll be rewarded with clean, picture-perfect wedges every single time.
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!