Vegetarian Classic Cherry Pie
Few desserts hit the way a homemade cherry pie does ā that glossy, ruby-red filling bubbling up through a golden, flaky crust is pure comfort in a dish. The filling here leans on tart cherries, which bring a bright, slightly tangy punch that balances beautifully against the sweetness of the sugar and the subtle warmth of almond extract. Cornstarch does the heavy lifting to thicken everything into a jammy, sliceable filling that actually holds its shape once the pie cools ā no soupy mess when you cut into it. The all-butter crust is the real star, built with chilled cubes worked into the flour just enough to leave those pea-sized pockets that bake into shatteringly flaky layers. An egg wash and a scatter of coarse sugar give the top crust that bakery-worthy sheen and a satisfying crunch. The two-temperature bake ā starting hot, then dropping down ā ensures the crust gets deeply golden without the filling overcooking or the edges burning. Give it the full two-hour rest before slicing and you'll be rewarded with clean, beautiful wedges that are every bit as stunning as they taste.
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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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