Turmeric 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 tart cherries get cooked down with sugar, cornstarch, and a splash of lemon juice until thick and glossy, while a touch of almond extract gives the whole thing a subtle, almost nostalgic depth. The all-butter double crust is built the old-fashioned way ā cold cubes worked into flour until shaggy and crumbly ā which is exactly what creates those irresistible flaky layers once it hits a hot oven. For anyone avoiding turmeric, this recipe is naturally in the clear: every single ingredient is a pantry or produce staple with zero hidden spice blends or seasoning mixes to second-guess. That matters more than you'd think, since pre-made fillings and store-bought crusts can sneak in unexpected additives. The egg wash gives the top crust a gorgeous deep-golden finish, and that two-hour cooling window is genuinely worth the patience ā the filling sets up beautifully and slices clean. Serve it as-is or with a scoop of vanilla ice cream and watch it disappear.
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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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