Nightshade Free Classic Cherry Pie
Few desserts hit as hard as a bubbling, golden-crusted cherry pie fresh from the oven, and this one delivers that full experience without a single nightshade ingredient in sight. Cherries, unlike tomatoes or peppers, are completely off the nightshade family tree, making them a naturally safe and genuinely delicious choice for anyone navigating that restriction. The filling leans on tart cherries, a touch of lemon juice, and a hint of almond extract — that last ingredient is the quiet secret that makes the whole thing taste bakery-level without any extra effort. Cornstarch thickens everything into a glossy, jammy filling that slices cleanly once the pie has had time to cool and set. The all-butter crust is built the old-fashioned way, with chilled cubes worked into flour until you get those pea-sized pieces that bake up into shatteringly flaky layers. Brushing with an egg wash and finishing with coarse sugar gives the top crust a deep amber color and a satisfying crunch that makes every slice look as good as it tastes. This is the kind of pie that earns recipe-card status and gets requested every single season.
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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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