Pecan Free Classic Cherry Pie

Total time3 hr 35 min

Prep time40 min

Cook time55 min

4.9

(13)

Few desserts hit as hard as a bubbling, golden cherry pie pulled fresh from the oven — the kind that fills your kitchen with a warm, fruity aroma that makes everyone wander in from the other room. The filling here is built on tart cherries cooked down with sugar, cornstarch, lemon juice, and just a touch of almond extract, which gives it that classic, slightly floral depth that makes cherry pie taste so distinctly like itself. The all-butter crust is made the old-fashioned way — chilled cubes worked into flour until you get those flaky, pea-sized bits that bake up into shatteringly crisp layers. Every ingredient in this recipe is straightforward pantry and produce staple, so there's no need to scan labels or worry about cross-contact from tree nuts sneaking into your dessert. The two-stage bake — starting hot, then dropping the temperature — ensures the crust goes deep golden without the filling overcooking or turning watery. Patience is the one non-negotiable here: letting the pie cool a full two hours before slicing is what gives you those clean, glossy slices instead of a runny mess. Whether you serve it plain, with a scoop of vanilla ice cream, or a cloud of whipped cream, this is the kind of pie that earns serious compliments.

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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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