Xanthan Gum Free Classic Cherry Pie

Total time3 hr 35 min

Prep time40 min

Cook time55 min

Few desserts hit quite like a homemade cherry pie with a shattering, buttery crust and a glossy, jammy filling that bubbles up through the vents. What makes this version especially smart is that the thickening comes entirely from cornstarch — no xanthan gum, no guar gum, no additives that can sneak into store-bought pie fillings or pre-made crusts. The crust itself is a pure, classic formula: flour, butter, salt, sugar, and ice water, worked just enough to leave those coveted pea-sized butter pockets that bake into flaky layers. A quick stovetop cook-down of the cherries with cornstarch, lemon juice, and a hint of almond extract gives the filling real structure, so it slices cleanly after cooling rather than running all over the plate. Tart cherries bring a bright, bold flavor that balances the sweetness beautifully, and the egg wash gives the top crust that deep, burnished golden color you want to show off. The two-stage baking method — starting hot, then dropping the temperature — ensures the bottom crust cooks through while the top turns perfectly crisp. Let it cool the full two hours and you'll be rewarded with a pie that holds together like a dream.

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Ingredients

8 servings

For the crust

2 ½ cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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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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