Cherry Pie Lattice Crust

My grandmother never measured anything when she baked cherry pie, but she always said you could tell the dough was ready when it looked like "confetti in butter." I spent one humid July afternoon trying to decode her pinch of this and handful of that, scribbling notes on the back of an envelope while she laughed at my precision. Now I understand that some recipes are more about feel than formulas, though having actual measurements certainly helps when you're starting out.

Last summer I made this for a neighborhood potluck, and I swear the children were practically vibrating with impatience as it cooled on the windowsill. One of the dads confessed hed been standing in my kitchen for twenty minutes just breathing in the buttery cherry scent, pretending to help clean up but really just waiting for that first slice.

Ingredients

• All purpose flour: The structure of your crust depends on this, so dont be tempted to substitute with whole wheat which can make the dough tough
• Cold unsalted butter: Keep those butter cubes ice cold, straight from the freezer is even better, because cold butter creates flaky layers as it melts in the oven
• Ice water: Add this gradually since too much makes the dough tough and too little makes it crumble apart
• Fresh or frozen cherries: If using frozen cherries, toss them directly into the filling without thawing to prevent a soggy bottom crust
• Cornstarch: This thickens all those cherry juices into a luscious filling that holds its shape when you slice the pie
• Lemon juice: A little brightness cuts through all that sugar and makes the cherry flavor pop
• Almond extract: Completely optional but if youve never tried cherry with almond, youre in for a treat
• Egg wash: This creates that gorgeous golden sheen and helps the coarse sugar stick to the crust

Instructions

Make the pie dough:

In a large bowl, whisk together flour, sugar, and salt until well combined. Cut in the cold butter using a pastry cutter or your fingertips until the mixture looks like coarse crumbs with some pea sized pieces remaining. Sprinkle ice water over the dough one tablespoon at a time, tossing gently with a fork after each addition. Stop adding water when the dough just holds together when squeezed. Divide into two disks, wrap in plastic, and refrigerate for at least one hour.

Prepare the cherry filling:

In a large bowl, combine cherries, sugar, cornstarch, lemon juice, almond extract if using, and salt. Stir gently until all the cherries are coated and the sugar has dissolved into a glossy mixture. Let it sit while you roll out the crust, which gives the cornstarch time to start working.

Roll out the bottom crust:

Preheat your oven to 400°F. On a lightly floured surface, roll one dough disk into a 12 inch circle, lifting and rotating the dough frequently to prevent sticking. Carefully transfer the dough to a 9 inch pie dish, gently pressing it into the bottom and up the sides. Trim any excess dough hanging over the edge.

Add the filling:

Pour the cherry mixture into the prepared crust, mounding the cherries slightly in the center since theyll settle during baking. Dot the top with small pieces of butter if you want extra richness.

Create the lattice:

Roll the second dough disk into another 12 inch circle and cut it into 10 to 12 strips, about half an inch wide. Lay half the strips across the pie in one direction, spacing them evenly. Fold back every other strip halfway, then place a strip perpendicular across the unfolded ones. Fold the strips back over and repeat, weaving until the pie is covered. Trim the overhang and crimp the edges to seal everything together.

Add the finishing touches:

Beat the egg with milk in a small bowl until smooth. Brush the lattice and crimped edges with the egg wash, then sprinkle coarse sugar generously over the top for that sparkling bakery style finish.

Bake to perfection:

Place the pie on a baking sheet to catch any drips. Bake at 400°F for 20 minutes, then reduce the temperature to 350°F and continue baking for 30 to 35 minutes more. The crust should be deep golden brown and the filling should be bubbling vigorously through the lattice openings.

Patience pays off:

Let the pie cool completely at room temperature for at least 3 hours before slicing. This allows the filling to set properly so you get clean slices instead of a cherry avalanche on your plate.

Pin This

There's something magical about cutting into that first slice and seeing those ruby red cherries glistening in the sunlight. My friend's daughter asked if she could marry whoever made the pie, which I consider the highest compliment a seven year old can pay.

Getting That Perfect Lattice

The secret to a beautiful lattice is working quickly and keeping everything cold. If your dough strips start getting soft or floppy, pop the whole pie in the freezer for 10 minutes before continuing. You can also simplify by laying strips in both directions without weaving, or use small cookie cutters to create shapes from the top crust instead.

Choosing Your Cherries

Sweet cherries like Bing work beautifully in this pie, but if you prefer a bit more tartness, try using sour cherries and increasing the sugar slightly. Frozen cherries actually release more juice during baking, which can make the filling even juicier, just be sure not to thaw them first.

Make Ahead Magic

You can make the dough up to 3 days in advance and keep it wrapped tightly in the refrigerator. The filling can also be mixed a day ahead and stored in the refrigerator, though the sugar will draw out more juice from the cherries over time.

• Wrap the assembled unbaked pie tightly and freeze for up to 3 months, baking straight from frozen and adding about 15 minutes to the baking time
• Baked pie keeps at room temperature for 1 day, then refrigerate for up to 3 days though the crust will soften slightly
• Bring refrigerated pie to room temperature for 30 minutes before serving to revive the flaky texture

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There's nothing quite like a warm slice of cherry pie with a scoop of vanilla ice cream melting into all those crevices. Some summer evenings just call for dessert first.

Recipe FAQs

→ What type of cherries work best?

Both fresh and frozen pitted cherries work well; frozen should be used without thawing to retain texture.

→ How do I achieve a flaky crust?

Use cold, cubed butter cut into the flour until crumbly, then add ice water gradually to bring dough together without overworking.

→ What is the purpose of the lattice crust?

The lattice allows steam to escape while giving a decorative golden finish and enhanced texture to the top layer.

→ Can I add extra flavor to the filling?

Adding almond extract or a pinch of cinnamon enhances the cherry filling’s depth without overpowering its natural sweetness.

→ How long should the pie cool before slicing?

Let the pie cool for at least three hours to allow the filling to thicken and slices to hold shape.

→ How can I store leftovers?

Keep at room temperature for one day, then refrigerate up to three days, covered to maintain freshness.