Turkey Free Classic Cherry Pie
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 comes together on the stovetop first, cooked down with tart cherries, lemon juice, and just a hint of almond extract that gives the whole thing a warm, almost nostalgic depth. Chilling the butter and working it into the dough in stages is what creates those coveted flaky layers — it takes a little patience, but the payoff is a crust that shatters beautifully with every slice. A two-stage bake at different temperatures ensures the bottom crust cooks through while the top turns a deep, gorgeous golden brown without over-browning the edges. The filling is thickened with cornstarch, so it slices cleanly once it's had time to cool and set — no soupy mess on the plate. Every ingredient here is straightforward pantry and produce staple, so there's nothing hidden or unexpected to navigate. This is the kind of pie that earns serious compliments and disappears fast.
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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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