Oats Free Classic Cherry Pie
Few desserts hit as hard as a bubbling, golden-crusted cherry pie fresh from the oven, and this version delivers every bit of that classic comfort. The filling leans on tart cherries, a touch of lemon juice, and just a hint of almond extract — a combination that smells incredible as it bakes and tastes even better once it sets. Cornstarch does the thickening work here, keeping the filling glossy and sliceable without any grain-based additives sneaking in. The all-butter crust comes together with flour, sugar, salt, and ice water, so every component is straightforward and easy to verify. For anyone navigating an oat sensitivity, packaged pie fillings and even some store-bought crusts can be surprisingly risky due to shared processing lines, which makes baking from scratch the smartest move. The two-hour cooling window after baking is genuinely worth the patience — it's what gives you those clean, jewel-red slices instead of a runny mess. Serve it as-is or with a scoop of vanilla ice cream, and it will absolutely steal the show.
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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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