Mushroom Free Classic Cherry Pie
Few desserts hit the way a bubbling, golden-crusted cherry pie does fresh from the oven, and this one is as classic and satisfying as it gets. The filling leans on tart cherries brightened with fresh lemon juice and a hint of almond extract, cooked down with cornstarch until thick and glossy before it ever meets the crust — so you get clean, jammy slices instead of a soupy mess. The all-butter pastry is built for flakiness, with chilled cubes worked into the flour just enough to leave those telltale pea-sized pockets that puff and shatter when baked. An egg wash and a scatter of coarse sugar give the top crust that deep amber shine that makes people reach for a slice before the pie even hits the table. Every single ingredient here is straightforward pantry and produce staple, with absolutely nothing fungal or hidden to worry about — just fruit, butter, flour, and a little patience. Letting the pie cool a full two hours is genuinely worth it; the filling sets up beautifully and holds its shape when you cut through that crimped edge. This is the kind of recipe you make once and then find yourself making every cherry season after that.
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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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