Rye Free Classic Cherry Pie

Total time3 hr 35 min

Prep time40 min

Cook time55 min

Few desserts hit quite like a homemade cherry pie with a buttery, flaky crust and a jammy, ruby-red filling that bubbles up through the vents. The filling leans on tart cherries, a touch of cornstarch for that perfect sliceable set, and just a hint of almond extract that makes the whole thing smell absolutely incredible while it bakes. Every component here — from the all-purpose flour crust to the lemon-brightened cherry filling — is naturally free of rye, so there's no need to scrutinize labels or swap anything out. The double-crust method is classic for good reason: it locks in all that glossy, thickened filling while the top layer bakes to a deep, crackling golden brown. Chilling the butter and the dough at each stage is the real secret to getting those distinct, flaky layers that shatter when you cut into it. Letting the finished pie rest for a full two hours before slicing is genuinely worth the patience — the filling firms up beautifully and you get those clean, gorgeous slices instead of a soupy mess. Whether you're serving it warm with a scoop of vanilla ice cream or straight from the dish the next morning, 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
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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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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