There’s something delightfully nostalgic about a homemade cherry pie, especially one topped with a beautiful lattice crust that lets those glossy cherries peek through. This Cherry Pie Recipe with Lattice Crust Recipe is a classic that always brings a smile — the perfect balance of tart and sweet, wrapped up in flaky pastry. I love sharing it because it feels like a little slice of summer, no matter the season.
Why You’ll Love This Recipe
- Perfect Tart and Sweet Flavor: Using tart cherries gives that ideal balance that’s never overly sugary.
- Beautiful Lattice Crust: The handwoven lattice not only looks stunning but bakes up crisp and golden.
- Make-Ahead Friendly: You can prepare dough and filling in advance to save time on baking day.
- Family Favorite: This recipe always draws compliments and requests for seconds at my dinner table.
Ingredients You’ll Need
Each ingredient plays a key role in both flavor and texture here. From tart cherries that give a lively punch, to simple spices that elevate the filling, these essentials come together beautifully. I always recommend fresh or well-thawed cherries for the best result.
- Frozen pitted tart cherries: Tart cherries provide the perfect balance of brightness and sweetness; frozen works year-round.
- Cornstarch: This thickens the cherry juices nicely without making the filling gummy.
- Water: Used to mix with cornstarch and in the egg wash for a shiny, golden crust.
- Cane sugar: Adds sweetness to mellow the tartness just right.
- Cinnamon: A warm touch that deepens the flavor complexity without overpowering.
- Ground ginger: Gives a subtle spicy hint that pairs wonderfully with cherries.
- Almond extract: Just a little adds that signature cherry-almond aroma that makes this pie memorable.
- Salt: Enhances all the flavors and balances the sweetness.
- Pie crust dough: I recommend chilling it at least 2 hours so it’s easier to roll and bakes up flakier.
- Large egg: For brushing the lattice crust to get that beautiful golden finish.
- Coarse sugar (optional): Sprinkled on top for a bit of sparkle and crunch.
- Vanilla ice cream: The classic partner to serve alongside warm slices of pie.
Variations
Everyone loves their cherry pie a bit differently, so I encourage you to make this recipe your own. I’ve tried a few variations that work wonderfully depending on what you have on hand or your taste preference.
- Fresh cherry variation: When fresh tart cherries are in season, gently simmer the filling instead of boiling to keep cherries plump and juicy.
- Adding nuts: A sprinkle of toasted almonds on the bottom crust before adding filling adds a lovely crunch.
- Spiced twist: Try swapping ginger with a pinch of nutmeg or allspice for a different warm spice profile.
- Gluten-free crust: Use your favorite gluten-free pie crust recipe; the filling works just as well!
How to Make Cherry Pie Recipe with Lattice Crust Recipe
Step 1: Prepare the Cherry Filling with Love
Start by draining the thawed cherries in a strainer over a bowl to catch their lovely juices—don’t toss these! You’ll measure out 1 cup of this juice for thickening. I learned that microwaving the cherries for a few seconds helps release extra juice if you need more. Next, stir cornstarch and water together until smooth, then bring the cherry juice and sugar to a boil in a saucepan. Add your cornstarch mixture and stir gently until it thickens and turns glossy. Off the heat, mix in your spices and almond extract, then let it cool completely before filling your crust. This step really sets the foundation for that delicious, not-too-runny filling.
Step 2: Roll Out and Chill the Bottom Crust
Roll your chilled pie dough just big enough to fit your 9-inch pie plate with about ½-inch overhang. I find chilling it for at least 30 minutes after rolling helps prevent shrinkage and keeps the dough sturdy for the filling. Meanwhile, preheat your oven with a baking sheet on a rack set low — this trick helps bake the bottom crust evenly and crisply once the pie goes in.
Step 3: Create the Lattice Top Crust
Roll out the remaining dough for the lattice top, cover it and chill just like the bottom crust. Then cut it into 1-inch strips for weaving. I like to lay down 4 or 5 strips evenly across the pie, then weave another 4 to 5 strips perpendicular, carefully lifting alternate strips as I go. This handwoven lattice looks impressive but is really simple once you get the rhythm. Trim the edges and fold the bottom crust edges over the lattice, sealing them with a gentle pinch or fork press.
Step 4: Brush, Sugar, and Bake to Perfection
Brush your lattice generously with an egg wash mixed with a splash of water for that gorgeous shine and sprinkle with coarse sugar if you want some sparkle and crunch. Place the pie on the preheated baking sheet and start baking at 425°F for 20 minutes, then lower to 375°F for 40 to 50 minutes. Watch those edges; if they brown too fast, loosely tent foil to keep everything perfectly golden and avoid burning. You’ll know it’s ready when the filling bubbles through the lattice and the crust is beautifully browned. Patience too—let the pie cool completely before slicing, about 4 hours to set the filling nicely.
Pro Tips for Making Cherry Pie Recipe with Lattice Crust Recipe
- Juice Rescue: If you don’t have enough cherry juice, microwaving the cherries for short bursts gently squeezes out more without overcooking them.
- Chill Between Steps: Chilling both crust layers and the dough strips makes rolling and weaving much easier and helps keep the crust flaky.
- Watch the Edges: Cover your crust edges with foil when they start to brown too quickly to avoid burnt edges with perfectly baked centers.
- Let It Cool Fully: Resist the urge to cut early—cooling lets the filling thicken up for neat slices.
How to Serve Cherry Pie Recipe with Lattice Crust Recipe
Garnishes
I love topping a warm slice of cherry pie with a scoop of creamy vanilla ice cream — the best way to balance the tartness and add that melting richness. Sometimes I add a few fresh mint leaves or a dusting of powdered sugar for a little extra flair. If you want to keep it traditional, just vanilla ice cream is perfect every time.
Side Dishes
Serving this cherry pie alongside a simple dollop of whipped cream or a light salad with fresh greens and nuts can create a balanced dessert experience. For a real celebration, pair with a glass of dessert wine or a cozy cup of coffee to round out the meal.
Creative Ways to Present
For holidays or special occasions, I’ve decorated the lattice with tiny dough cutouts shaped like leaves or hearts, brushing them with egg wash as well. You might also try mini cherry pies made in individual tart pans using the lattice strips — adorable and perfect for sharing at parties.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, I wrap leftover slices tightly with plastic wrap or foil and keep them in the fridge for up to 3 days. The crust maintains a good texture, and the flavor mellowing overnight actually enhances the cherry filling’s depth.
Freezing
This cherry pie freezes surprisingly well. I either freeze the whole unbaked pie after assembling the lattice or freeze individual baked slices wrapped securely. Just thaw overnight in the fridge before reheating or serving to keep the texture intact.
Reheating
To enjoy leftovers warm, I reheat slices in the oven at 325°F for about 15 minutes, covering loosely with foil to prevent the crust from over-browning. It keeps that fresh-baked feel surprisingly well.
FAQs
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Can I use fresh cherries instead of frozen for the Cherry Pie Recipe with Lattice Crust Recipe?
Absolutely! Fresh tart cherries are fantastic, especially in summer. Just be sure to pit them well and consider gently warming the filling rather than boiling to keep the cherries intact and juicy.
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How do I make the lattice crust look neat and even?
Rolling out the dough chilled and cutting even 1-inch strips helps a lot. Lay half the strips spaced evenly across the pie, then carefully weave the others over and under, gently pulling strips back as you go. Chilling the dough again before weaving also makes it easier to handle.
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What’s the best way to prevent a soggy bottom crust?
Preheating a baking sheet in the oven before placing the pie on it helps crisp the bottom crust quickly. Also, chilling the bottom dough before baking and letting the pie cool fully before slicing both prevent sogginess.
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Can I prepare the cherry filling ahead of time for this recipe?
Yes, the filling can be made 1-2 days ahead and stored in the fridge—just let it come to room temperature before pouring it into your crust. This saves time and lets flavors meld nicely.
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Should I add any glaze to the lattice crust after baking?
Brushing the lattice with egg wash before baking gives a lovely glossy finish, so an extra glaze usually isn’t necessary. If desired, a light dusting of powdered sugar after cooling makes for a pretty touch.
Final Thoughts
This Cherry Pie Recipe with Lattice Crust Recipe holds a special place in my kitchen and heart because it’s as beautiful as it is delicious. Whether it’s a summer gathering or a cozy night in, this pie never fails to impress both lookers and eaters alike. I really hope you’ll give it a try—it’s totally worth the little extra effort for that buttery crust and luscious cherry filling that tastes like a warm hug. Trust me, your family and friends will thank you with every bite!
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Cherry Pie Recipe with Lattice Crust Recipe
- Prep Time: 2 hours
- Cook Time: 1 hour
- Total Time: 3 hours
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This classic sour cherry pie features a perfectly flaky homemade crust and a luscious, glossy cherry filling infused with cinnamon, ginger, and almond extract. Ideal for summer or anytime with frozen cherries, it’s best served chilled with a scoop of vanilla ice cream for a delightful dessert experience.
Ingredients
Filling
- 2 pounds frozen pitted tart cherries, thawed, juices reserved
- 1 cup cherry juice, reserved from cherries
- ¼ cup cornstarch
- ¼ cup plus 1 tablespoon water
- ¾ cup cane sugar
- ½ teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon almond extract
- Pinch salt
Crust and Topping
- 1 recipe Pie Crust, chilled at least 2 hours
- 1 large egg
- Coarse sugar, optional
Serving
- Vanilla ice cream, for serving
Instructions
- Prepare cherries: Place the thawed cherries in a strainer set over a bowl to catch the juices. Measure out 1 cup of the reserved cherry juice and save any extra for another use. Transfer the cherries to a large bowl.
- Make cornstarch slurry: In a small bowl, stir together the cornstarch and ¼ cup water until smooth. Set aside.
- Cook filling: Pour the 1 cup cherry juice into a small saucepan and bring to a boil. Add the cane sugar, stir until dissolved and boil again. Stir in the cornstarch mixture and cook until the juices thicken and become clear and glossy. Remove from heat and pour over the cherries. Stir in cinnamon, ginger, almond extract, and salt. Let cool completely.
- Prepare bottom crust: Roll out the chilled bottom crust dough, leaving a ½-inch overhang around the pie plate. Loosely cover with plastic wrap and chill for 30 minutes. Meanwhile, position an oven rack in the bottom third and preheat the oven to 425°F with a baking sheet on the rack.
- Prepare top crust: Roll out the remaining dough for the top crust. Place it on a baking sheet, loosely cover with plastic wrap, and refrigerate while the bottom crust chills.
- Assemble pie: Whisk together the egg and remaining 1 tablespoon water. Pour the cooled cherry filling into the chilled bottom crust. Transfer the top crust to a cutting board and cut it into 1-inch strips. Arrange 4 to 5 strips crosswise over the pie, then weave 4 to 5 more strips through them to form a lattice. Trim edges and fold the bottom crust over the lattice edge to seal, crimping to secure.
- Apply finishing touches: Brush the lattice crust with the egg wash and sprinkle with coarse sugar if desired.
- Bake pie: Place the pie on the hot baking sheet in the oven and bake at 425°F for 20 minutes. Then reduce heat to 375°F and bake for 40 to 50 minutes, or until the crust is golden and the filling bubbles. Tent crust edges with foil if they brown too quickly.
- Cool and serve: Let the pie cool completely for about 4 hours before slicing. Serve with vanilla ice cream.
Notes
- If you do not have 1 cup of cherry juice, microwave the cherries for 15 seconds to release more juice, repeating as needed until you have 1 cup. Save any extra juice for another use.
- Make the pie dough and filling 1 to 2 days ahead to save time on baking day.
- Using frozen tart cherries works well year-round and yields a beautifully tart and flavorful filling.
- Tent crust edges with foil if they brown before the filling bubbles to prevent burning.
- Serve with a scoop of vanilla ice cream for a classic pairing.
