Seeds Free Classic Cherry Pie
There is something deeply satisfying about a homemade cherry pie with a flaky, buttery crust and a filling that bubbles up through the vents in the oven — and this one delivers exactly that. The tart cherries are cooked down with sugar, cornstarch, and a touch of almond extract before they ever hit the crust, so the filling is thick, glossy, and perfectly set when you slice into it. Every component here is naturally free of seeds, from the all-butter pastry to the lemon-brightened cherry filling, so there is no need to audit labels or swap anything out. The double-crust technique is straightforward: chilled butter worked into flour, a splash of ice water, and a good chill in the fridge before rolling — that is the whole secret to those flaky layers. Brushing the top with an egg-and-milk wash and a scatter of coarse sugar gives the finished pie that deep golden, slightly crackly top that looks like it came straight out of a bakery window. Letting it cool for a full two hours before cutting is genuinely worth the patience, because that is what allows the filling to hold its shape into clean, beautiful slices. Serve it as-is or with a scoop of vanilla ice cream and it is hard to imagine a more classic dessert.
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Learn more →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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