Sour cherries simmer down into a jammy, ruby-red filling brightened with lemon juice and a hint of almond extract, then get tucked between two flaky, hand-crimped crusts built from cold cubes of dairy free butter worked into the dough until it's just barely holding together. That double crust bakes up deep golden and blistered, with a few steam vents letting the bubbling fruit peek through as it cooks. A quick egg wash brushed over the top gives the crust its glossy, bakery-case shine before it hits the oven. Cornstarch does the real work of thickening the filling, so every slice holds its shape once the pie's had a couple of hours to cool and set. It's a nostalgic, from-scratch cherry pie, and it's a genuinely solid pick for a no added sugar spread on your table.
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In a large mixing bowl, whisk together the flour, 1 tbsp granulated sugar, and 1 tsp salt. Add the cold dairy free butter cubes and work them into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter still visible.
Drizzle in ice water 1 tablespoon at a time, tossing with a fork after each addition, until the dough just holds together when pressed — it should not be sticky or wet. Divide the dough into two equal discs, wrap each in plastic wrap, and refrigerate for at least 1 hour.
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