Red Meat Allergy Friendly Classic Cherry Pie
Few desserts hit the way a bubbling, golden-crusted cherry pie does fresh from the oven, and this one is as classic and comforting as it gets. The filling is built from tart cherries, bright lemon juice, and a whisper of almond extract that makes the whole kitchen smell incredible while it bakes. Cornstarch thickens everything into a glossy, jammy filling that holds its shape beautifully when you slice into it ā no soupy mess, just clean, jewel-red fruit. The all-butter crust is made entirely from flour, sugar, salt, butter, and ice water, so there is absolutely nothing here that could trigger a red meat allergy concern ā no hidden gelatin, no lard, no animal-derived shortenings to second-guess. That matters more than people realize, since store-bought crusts and pre-made fillings can sneak in unexpected animal-based ingredients. The two-stage bake ā starting hot, then dropping the temperature ā gives you a deeply bronzed top crust with a fully cooked bottom, and the egg wash and coarse sugar finish it off with a gorgeous, crackly sheen. Let it cool the full two hours before cutting and you will be rewarded with slices that hold together perfectly on the plate.
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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
- 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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