Nitrate & Nitrite Free Classic Cherry Pie
Few desserts hit quite like a homemade cherry pie with a buttery, flaky crust and a filling that bubbles up ruby-red through the vents. The tart cherries cook down with sugar, cornstarch, lemon juice, and just a hint of almond extract, creating a jammy, glossy filling that slices cleanly once it has had time to set. Every single ingredient here is straightforward pantry and produce staple — no cured meats, no processed shortcuts, nothing that sneaks in unwanted additives. That matters more than you might think, because preserved and packaged foods are common culprits for hidden preservatives, and this recipe sidesteps all of that entirely. The all-butter crust comes together with flour, sugar, salt, and ice water, and the technique of keeping the butter cold and working quickly is what gives you those irresistible flaky layers. Baking it on a rimmed sheet at a high initial temperature before dropping the heat ensures a deeply golden crust and a filling that is fully cooked through rather than watery. Let it cool the full two hours — it is genuinely worth the wait.
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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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