MSG Free Classic Cherry Pie
Few desserts hit quite like a homemade cherry pie ā that glossy, ruby-red filling bubbling up through a shatteringly flaky crust is pure comfort on a plate. Every single ingredient here is whole and straightforward: real butter, fresh or frozen tart cherries, a squeeze of lemon juice, and a whisper of almond extract that makes the fruit flavor sing. For anyone navigating hidden additives in packaged foods, this recipe is a breath of fresh air ā no seasoning blends, no shelf-stable fillings, no processed shortcuts that sneak in unwanted flavor enhancers. The filling is cooked down on the stovetop with just sugar and cornstarch to thicken it, so you know exactly what's going into every slice. The double-crust technique takes a little patience ā chilling the butter, resting the dough, letting the finished pie cool fully before cutting ā but each step genuinely pays off in texture and structure. That two-hour cooling window at the end is non-negotiable if you want clean, beautiful slices rather than a delicious but soupy mess. This is the kind of pie that earns a permanent spot in your rotation.
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Learn more āIngredients
8 servings
For the crust
- 2 Ā½ cups all-purpose flour
- 1 tbsp granulated sugar
- 1 tsp salt
- 1 cup (2 sticks) unsalted butter, cut into Ā½-inch cubes and chilled
- 6ā8 tbsp ice water
For the filling
- 2 lbs (about 6 cups) fresh or frozen pitted tart cherries, thawed and drained if frozen
- Ā¾ cup granulated sugar
- 3 tbsp cornstarch
- 1 tbsp fresh lemon juice
- Ā½ tsp almond extract
- Ā¼ 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 1ā2 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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