Cherry Pie Lattice Crust (Print View)
Flaky crust with juicy cherries and a sparkling sugar finish for memorable gatherings.
# What You Need:
→ Pie Dough
01 - 2 1/2 cups all-purpose flour
02 - 1 cup unsalted butter, cold and cubed
03 - 1/4 cup granulated sugar
04 - 1/2 teaspoon salt
05 - 6–8 tablespoons ice water
→ Cherry Filling
06 - 5 cups fresh or frozen pitted cherries
07 - 3/4 cup granulated sugar
08 - 1/4 cup cornstarch
09 - 1 tablespoon lemon juice
10 - 1/4 teaspoon almond extract
11 - 1/8 teaspoon salt
→ Assembly & Topping
12 - 1 large egg
13 - 1 tablespoon milk
14 - 2 tablespoons coarse sugar
# How to Make It:
01 - In a large bowl, combine flour, sugar, and salt. Cut in the cold butter with a pastry cutter or fingertips until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, just until the dough comes together. Divide dough in half, shape into disks, wrap in plastic, and chill for at least 1 hour.
02 - In a large bowl, mix cherries, sugar, cornstarch, lemon juice, almond extract, and salt until well combined. Set aside.
03 - Preheat oven to 400°F. Roll out one dough disk on a floured surface to fit a 9-inch pie dish. Press into the dish and trim excess. Pour the cherry filling into the prepared crust.
04 - Roll out the second dough disk and cut into 10–12 strips, about 1/2 inch wide. Lay half the strips over the pie, evenly spaced. Fold back every other strip halfway, then lay a strip perpendicular. Fold strips back and repeat to weave a lattice. Trim and crimp edges.
05 - Beat the egg with milk. Brush lattice and edges with egg wash. Sprinkle with coarse sugar.
06 - Place pie on a baking sheet. Bake for 20 minutes at 400°F, then reduce oven to 350°F and bake 30–35 more minutes until crust is golden and filling is bubbling.
07 - Let pie cool for at least 3 hours before slicing to allow filling to thicken properly.
# Expert Tips:
01 -
- The lattice crust looks impressive but is actually quite forgiving once you get the rhythm of weaving
- Fresh cherries in season make this absolutely sing, but frozen works beautifully year round
02 -
- If the edges start browning too quickly during baking, tent them loosely with foil
- The filling needs to bubble vigorously for at least 5 minutes to ensure the cornstarch is fully cooked
03 -
- Place a baking sheet on the rack below the pie to catch any sugary drips before they burn onto your oven floor
- If you notice any tiny cracks in your dough after rolling, patch them with scraps and a little water before adding the filling