Rice Free Classic Cherry Pie
Few desserts hit quite like a homemade cherry pie with a shatteringly flaky, buttery crust and a filling that bubbles up deep ruby-red through the vents. The tart cherries get cooked down with sugar, cornstarch, lemon juice, and a touch of almond extract before they ever meet the pastry, which means the filling is thick, glossy, and perfectly set once the pie cools ā no soupy slices here. Every component in this recipe is naturally free of rice and rice-derived ingredients, so there's nothing to second-guess on the label or swap out. The all-butter double crust comes together with just flour, sugar, salt, and ice water, and the technique of keeping the butter cold and working it in by hand is what gives you those gorgeous, layered flakes. A two-stage bake ā starting hot, then dropping the temperature ā ensures the crust turns deep golden brown without the filling overcooking. The hardest part is genuinely the two-hour wait after it comes out of the oven, but that patience is what lets the filling set into clean, picture-perfect slices. Serve it as-is or with a scoop of vanilla ice cream and prepare for serious compliments.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!