Sesame Free Classic Cherry Pie
Few desserts hit quite like a homemade cherry pie with a shatteringly flaky, buttery crust and a jammy, ruby-red filling that bubbles up through the vents. The filling gets its deep flavor from tart cherries, a squeeze of fresh lemon juice, and just a touch of almond extract that makes everything taste more intensely cherry than cherries alone. Cornstarch does the heavy lifting to thicken the filling into something that actually holds its shape when you cut a slice ā no soupy mess on the plate. Every ingredient here is straightforward pantry and produce staple, so there's genuinely nothing to second-guess when it comes to hidden sesame in sauces, coatings, or spice blends ā a real concern with many store-bought baked goods and packaged pie fillings. The all-butter crust comes together with flour, sugar, salt, and ice water, and the technique of keeping the butter cold and working quickly is what gives you those gorgeous flaky layers. An egg wash and a sprinkle of coarse sugar before baking give the top crust that gorgeous deep-golden finish that looks like it came straight out of a bakery window. Let it cool the full two hours ā it's worth the wait for clean, picture-perfect slices.
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!