Paraben Free Classic Cherry Pie
Few desserts hit quite like a homemade cherry pie — that glossy, bubbling filling peeking through a golden, flaky crust is practically irresistible. This version uses fresh or frozen tart cherries cooked down with sugar, cornstarch, lemon juice, and a touch of almond extract, creating a filling that's jammy and bright without relying on any artificial preservatives or synthetic additives that sneak into so many store-bought options. The all-butter crust is built from scratch with just flour, sugar, salt, chilled butter, and ice water, so you know exactly what's going into every flaky, tender layer. For anyone navigating paraben sensitivities, that kind of ingredient transparency matters — and making it yourself means no mystery stabilizers hiding in a pre-made shell or canned filling. The two-stage baking method, starting hot and then dropping the temperature, gives you a deeply bronzed crust and a filling that sets up beautifully when cooled. Patience is the secret weapon here: letting the pie rest a full two hours before slicing is what keeps every wedge clean and picture-perfect. It's the kind of pie that earns serious compliments and tastes even better knowing you made every bit of it yourself.
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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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