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Classic Cherry Pie with Lattice Crust

A delicious slice of cherry pie with a golden lattice crust, showcasing the vibrant red cherry filling.
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A classic homemade cherry pie recipe featuring a thick, non-runny filling and a buttery lattice crust, perfect for holidays or any occasion.

Ingredients

  • For the Crust: 2 1/2 cups all-purpose flour, 1 teaspoon salt, 1 cup (2 sticks) cold unsalted butter, cut into cubes, 1/2 cup ice water
  • For the Filling: 6 cups fresh or frozen pitted cherries (if frozen, do not thaw), 1 cup granulated sugar, 1/4 cup cornstarch, 1 tablespoon lemon juice, 1 teaspoon almond extract, 1/4 teaspoon salt, 2 tablespoons unsalted butter, cut into small pieces
  • For the Egg Wash: 1 large egg, beaten, 1 tablespoon milk or water, 1 teaspoon granulated sugar

Instructions

  1. Prepare the Crust: In a large bowl, whisk together flour and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter. 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.
  2. Prepare the Filling: In a large bowl, combine cherries, sugar, cornstarch, lemon juice, almond extract, and salt. Toss gently to coat. Let stand for 15 minutes.
  3. Assemble the Pie: Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out one disk of dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate. Trim the edges, leaving about a 1-inch overhang.
  4. Pour the cherry filling into the crust-lined pie plate. Dot the top of the filling with the small pieces of butter.
  5. Roll out the second disk of dough. Cut it into strips for a lattice top or cut out decorative shapes. Arrange the lattice strips over the filling, weaving them over and under. Trim the ends of the strips and crimp the edges of the top and bottom crusts together to seal.
  6. Prepare the Egg Wash: In a small bowl, whisk together the egg, milk or water, and sugar. Brush this mixture evenly over the lattice crust.
  7. Bake the pie for 20 minutes at 400°F (200°C). Then, 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.
  8. Let the pie cool completely on a wire rack for at least 3-4 hours before slicing. This allows the filling to set properly.

Notes

  • For a thicker filling, you can increase the cornstarch to 1/3 cup.
  • If using frozen cherries, do not thaw them before using. This helps prevent a watery filling.
  • Make ahead: The pie dough can be made up to 2 days in advance and refrigerated, or frozen for up to 3 months. The assembled, unbaked pie can also be frozen for up to 1 month. Bake from frozen, adding an additional 10-15 minutes to the baking time.
  • For a café-style crust, ensure your butter and water are very cold when making the dough.

Nutrition

Find it online: https://devourdish.com/cherry-pie-almond-secret-lattice-crust/