Pregnancy Friendly Classic Cherry Pie
Few desserts hit the way a bubbling, golden cherry pie does ā the kind with a shatteringly flaky crust and a jammy, ruby-red filling that actually holds its shape when you slice into it. During pregnancy, it's genuinely reassuring to know exactly what's going into your food, and this recipe is built entirely from straightforward, recognizable ingredients with no mystery additives or preservatives to second-guess. The filling comes together on the stovetop with fresh or frozen tart cherries, a squeeze of lemon juice, and just enough cornstarch to give it that perfect glossy set ā so you're getting real fruit flavor, not something out of a can. Chilling the butter and the dough at every stage is what makes the crust so tender and layered, and the technique is more forgiving than it looks. A two-stage bake ā starting hot, then dropping the temperature ā ensures the bottom crust cooks through while the top turns a deep, burnished gold. The two-hour cooling window before slicing is non-negotiable and absolutely worth it; the filling needs that time to set into clean, beautiful wedges. Whether you're craving something sweet and satisfying or just want a project that fills the kitchen with an incredible smell, this pie delivers on every front.
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Learn more āIngredients
8 servings
For the crust
- 2 Ā½ cups all-purpose flour
- 1 tbsp granulated sugar
- 1 tsp salt
- 1 cup (2 sticks) unsalted butter, cut into Ā½-inch cubes and chilled
- 6ā8 tbsp ice water
For the filling
- 2 lbs (about 6 cups) fresh or frozen pitted tart cherries, thawed and drained if frozen
- Ā¾ cup granulated sugar
- 3 tbsp cornstarch
- 1 tbsp fresh lemon juice
- Ā½ tsp almond extract
- Ā¼ tsp salt
- 1 tbsp unsalted butter, cut into small pieces
For the egg wash
- 1 large egg
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 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 1ā2 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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