Walnut Free Classic Cherry Pie
Few desserts hit as hard as a bubbling, golden cherry pie fresh from the oven, and this one delivers on every level. The filling is built from tart cherries cooked down with sugar, cornstarch, lemon juice, and a touch of almond extract — that last ingredient is the secret weapon that makes the cherry flavor taste almost more like itself. A double-crust made entirely from butter, flour, and ice water keeps things beautifully simple, with no nut-based additions or fillers to worry about. Store-bought pies and bakery versions sometimes sneak in walnut pieces or shared-facility ingredients, so making this from scratch puts you fully in control of what goes into every slice. The technique of pre-cooking the filling before it hits the crust is what guarantees a thick, jammy interior rather than a soupy mess. Brushing the top with an egg wash and a scatter of coarse sugar gives the finished pie that gorgeous, crackly, deep-golden crown. Let it cool the full two hours before you cut in — the wait is genuinely worth it.
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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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