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Classic Cherry Pie with Lattice Crust

A slice of perfect cherry pie with a golden lattice crust, showcasing juicy cherries and buttery pastry.
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Bake a delicious homemade cherry pie with a thick, non-runny filling and a buttery lattice crust. This recipe uses fresh cherries and includes tips for making it ahead for holidays.

Ingredients

Scale
  • 2 ½ cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, cold and cut into cubes
  • ½ cup ice water
  • 6 cups fresh cherries, pitted
  • ¾ cup granulated sugar
  • ¼ cup cornstarch
  • 1 tablespoon lemon juice
  • ½ teaspoon almond extract
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon granulated sugar (for sprinkling)

Instructions

  1. In a large bowl, whisk together flour and salt. Cut in cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  2. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Divide the dough in half, flatten each half into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
  3. In a separate bowl, combine pitted cherries, sugar, cornstarch, lemon juice, and almond extract. Toss gently to coat the cherries.
  4. Preheat your oven to 400°F (200°C).
  5. On a lightly floured surface, roll out one disk of dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim the edges, leaving about a 1-inch overhang.
  6. Pour the cherry filling into the pie crust.
  7. Roll out the second disk of dough. Cut it into ½-inch wide strips. Arrange the strips over the filling in a lattice pattern. Trim the ends of the strips and crimp the edges of the top and bottom crusts together to seal.
  8. Brush the lattice crust with the beaten egg wash and sprinkle with the remaining tablespoon of sugar.
  9. Place the pie on a baking sheet to catch any drips. Bake for 20 minutes at 400°F (200°C).
  10. Reduce the oven temperature to 375°F (190°C) and continue baking for another 30-40 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, loosely tent the pie with aluminum foil.
  11. Let the pie cool completely on a wire rack for at least 3-4 hours before slicing to allow the filling to set.

Notes

  • For a make-ahead option, prepare the pie crust and filling separately up to 2 days in advance. Store the dough disks and cherry mixture in the refrigerator. Assemble and bake when ready.
  • If fresh cherries are not available, you can use frozen cherries. Thaw them completely and drain off excess liquid before using.
  • Ensure your butter and water are very cold for the flakiest crust.

Nutrition

Find it online: https://dishicious.com/cherry-pie-recipe-lattice-crust/