Cherry Pie with Lattice Top
A classic American cherry pie with a bright, jammy filling and a crisp, buttery lattice crust. This recipe uses a simple thickener approach for a sliceable filling and includes key cues for avoiding a soggy bottom.
Cherry pie is one of those American classics that rewards a little technique: properly thickened fruit, a hot oven, and a fully baked crust. The lattice top isn’t just decorative—it lets steam escape so the filling sets cleanly. Once you understand the “why” behind each step, you’ll be able to bake a pie that slices beautifully and tastes like tradition.
Total Time
5 hr 40 min
Prep Time
35 min
Cook Time
1 hr 5 min
Servings
8
Ingredients
For the pie dough (double crust)
- •2 1/2 cups (300 g) all-purpose flour, plus more for dusting
- •1 tbsp granulated sugar
- •1 tsp fine salt
- •1 cup (226 g) unsalted butter, very cold, cut into 1/2-inch cubes
- •6–8 tbsp ice water, plus more as needed
- •1 tsp apple cider vinegar (optional, helps tenderness)
For the cherry filling
- •6 cups (about 2 1/2 lb / 1.1 kg) pitted sour cherries, fresh or thawed frozen
- •3/4 cup (150 g) granulated sugar (use 2/3 cup for very sweet cherries; up to 1 cup for very tart)
- •1/4 cup (30 g) cornstarch
- •1 tbsp fresh lemon juice
- •1 tsp vanilla extract
- •1/4 tsp almond extract (optional, classic with cherries)
- •1/4 tsp fine salt
- •2 tbsp unsalted butter, cut into small pieces
For assembly and finishing
- •1 large egg
- •1 tbsp milk or cream
- •1–2 tbsp coarse sugar (optional)
- •1 tbsp all-purpose flour or fine cornmeal (for the pie plate, optional)
Instructions
- 1
Make the dough: In a large bowl, whisk flour, sugar, and salt. Cut in the cold butter with a pastry cutter (or fingertips) until you have pea-size pieces with some larger flakes.
- 2
Drizzle in 6 tbsp ice water and the vinegar (if using). Toss with a fork until the dough holds together when pinched; add 1–2 tbsp more water only if needed. Divide into two disks (one slightly larger for the bottom crust), wrap, and chill at least 1 hour (or up to 2 days).
- 3
Prepare the cherries: If using frozen cherries, thaw completely and drain well (save 1/4 cup of the juice if desired for extra flavor). Pat the cherries lightly with paper towels to remove excess moisture.
- 4
Make the filling: In a large bowl, mix sugar, cornstarch, and salt. Add cherries, lemon juice, vanilla, and almond extract (if using) and toss until evenly coated. Let stand 10 minutes so the sugar begins drawing out juices.
- 5
Preheat and set up: Heat oven to 425°F (220°C). Place a rimmed baking sheet on the lower-middle rack to preheat (it will catch drips and help crisp the bottom).
- 6
Roll the bottom crust: On a lightly floured surface, roll the larger dough disk into a 12–13 inch circle. Transfer to a 9-inch pie plate, easing it in without stretching. If desired, dust the pie plate lightly with flour or fine cornmeal before lining. Trim the overhang to about 1 inch. Chill the lined pie plate while you roll the top.
- 7
Roll and cut the lattice: Roll the second disk into a 12-inch circle. Cut into 10–12 strips, about 3/4 inch wide (a ruler helps). Chill the strips on a sheet pan for 5–10 minutes to firm up.
- 8
Fill the pie: Spoon the cherry mixture into the chilled bottom crust, scraping in all juices and any undissolved cornstarch-sugar from the bowl. Dot the top with the 2 tbsp butter pieces.
- 9
Weave the lattice: Lay half the strips across the pie. Fold back every other strip, place one strip perpendicular, then unfold. Repeat, alternating which strips are folded back, until woven. Trim lattice ends to match the bottom crust overhang.
- 10
Crimp and chill: Fold the bottom overhang up and over the lattice ends, sealing lightly, then crimp as desired. Chill the assembled pie 15–20 minutes to help it hold shape in the oven.
- 11
Egg wash: Whisk egg with milk/cream. Brush over lattice and crust. Sprinkle with coarse sugar if using.
- 12
Bake: Bake at 425°F (220°C) for 20 minutes. Reduce oven to 375°F (190°C) and bake 35–45 minutes more, until the crust is deep golden and the filling is bubbling thickly through the lattice (bubbling is the sign the cornstarch has activated). If the edges brown too quickly, shield with foil.
- 13
Cool fully: Cool on a rack at least 3–4 hours before slicing so the filling sets. Serve plain or with vanilla ice cream.
Nutrition Facts
Per serving
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition calculated automatically from ingredients.