Spice Free Classic Cherry Pie
Few desserts feel as genuinely timeless as a bubbling, golden-crusted cherry pie fresh from the oven. The filling here is built entirely from tart cherries, sugar, cornstarch, lemon juice, and a touch of almond extract ā nothing hidden, nothing that raises a flag for anyone avoiding spices. That simplicity is actually what makes it so good: the cherries get to shine, thickened into a glossy, jammy filling that holds its shape beautifully when you slice into it. The buttery, flaky double crust comes together with just flour, sugar, salt, butter, and ice water, so every component is completely straightforward and easy to verify. Cooking the filling on the stovetop before it goes into the pie is a smart step that guarantees a set, sliceable result rather than a soupy mess. A two-stage bake ā starting hot, then dropping the temperature ā gives you that deep, burnished crust without scorching the edges. Let it cool the full two hours before cutting and you'll be rewarded with clean, picture-perfect slices every single time.
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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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