Cherry Pie Lattice Crust (Print View)
Flaky golden crust woven atop a luscious cherry filling with sweet-tart harmony.
# What You Need:
→ Crust
01 - 2 1/2 cups all-purpose flour
02 - 1 teaspoon salt
03 - 1 tablespoon granulated sugar
04 - 1 cup unsalted butter, cold and cut into cubes
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
12 - 1 egg, beaten for egg wash
13 - 1 tablespoon coarse sugar for sprinkling
# How to Make It:
01 - Whisk together flour, salt, and sugar in a large bowl. Cut in cold butter using a pastry cutter or fingertips until mixture resembles coarse crumbs. Gradually add ice water, stirring just until dough comes together. Divide dough in half, shape into disks, wrap in plastic, and refrigerate for at least 1 hour.
02 - Combine cherries, sugar, cornstarch, lemon juice, almond extract, and salt in a large bowl. Toss until cherries are well coated. Set aside.
03 - Preheat oven to 400°F. On a floured surface, roll out one disk of dough into a 12-inch circle. Fit into a 9-inch pie dish, leaving a slight overhang. Pour cherry filling into the crust.
04 - Roll out the second disk of dough to a 12-inch circle. Cut into 3/4-inch wide strips. Lay half the strips horizontally over the filling, then weave remaining strips vertically to form a lattice pattern.
05 - Trim and crimp edges to seal. Brush lattice and edges with beaten egg, then sprinkle with coarse sugar if desired. Place pie on a baking sheet and bake for 20 minutes. Reduce oven temperature to 350°F and bake an additional 35 minutes, until crust is golden and filling is bubbling. Cool pie on a wire rack for at least 2 hours before serving.
# Expert Tips:
01 -
- That moment when you pull it from the oven and the filling bubbles up through the lattice in the most gorgeous way
- The almond extract hits differently here, making the cherry flavor sing without overpowering it
02 -
- If your crust starts browning too quickly, tent it with foil and dont feel bad about it—every oven has hot spots
- The filling needs to bubble vigorously in the oven for at least 5 minutes, or the cornstarch wont fully activate and youll end up with a runny pie
03 -
- Freeze your butter for 15 minutes before making the dough—cold butter is the difference between flaky and tough
- Place the pie dish on a preheated baking sheet to help cook the bottom crust through completely