Nothing says “home” quite like the smell of a freshly baked Cherry Pie with Lattice Top wafting through the kitchen. That golden, flaky crust and those ruby-red cherries peeking through the woven pastry—it’s pure magic! I’ve been making this pie for over 20 years, ever since my Aunt Margie taught me her secret to perfect lattice work while flour dusted our aprons and laughter filled her farmhouse kitchen.
This isn’t just any pie—it’s the kind that makes people gather around the table before you’ve even finished slicing. The crust shatters beautifully with each bite, while the sweet-tart cherry filling holds just the right amount of juiciness (thanks to a clever cornstarch trick I’ll share). Whether it’s Fourth of July or just a regular Tuesday that needs brightening, this Cherry Pie with Lattice Top never fails to delight.
Ingredients for Cherry Pie with Lattice Top
Gathering the right ingredients makes all the difference between a good pie and a wow pie. Here’s what you’ll need for that perfect flaky crust and luscious cherry filling:
- 2 1/2 cups all-purpose flour (spooned & leveled)
- 1 teaspoon salt (balances the sweetness)
- 1 cup unsalted butter, chilled and cubed (I keep mine in the freezer for 15 minutes before using)
- 6-8 tablespoons ice water (yes, ice cubes still floating in it!)
- 5 cups cherries, pitted (fresh or frozen both work beautifully)
- 1 cup granulated sugar, packed (adjust up to 1 1/4 cups if your cherries are very tart)
- 1/4 cup cornstarch (this is your secret against runny filling)
- 1 tablespoon lemon juice (brightens up the flavor)
- 1/2 teaspoon almond extract (trust me, this makes it special)
- 1 egg (for that gorgeous golden wash)
- 1 tablespoon coarse sugar (for that irresistible sparkly crunch)
Ingredient Substitutions & Notes
Out of fresh cherries? Frozen work great—just thaw and drain them well. No almond extract? Vanilla does nicely, though you’ll miss that subtle marzipan note. If you must use salted butter, reduce the added salt by half.
That chilled butter isn’t just a suggestion—it’s what creates those flaky layers when the cold butter melts in the oven. And don’t skip the cornstarch! I learned the hard way that flour thickens differently and can make your filling taste pasty.
How to Make Cherry Pie with Lattice Top
Alright, let’s roll up our sleeves and make some pie magic happen! I’ll walk you through each step—from that first crumbly dough mix to that glorious moment when your lattice emerges golden from the oven. Trust me, once you’ve made this once, you’ll want to bake it every weekend!
Step 1: Prepare the Pie Crust
Start by whisking flour and salt together in your biggest bowl. Now grab that chilled butter—I like to cut mine into small cubes while humming showtunes to keep calm. Work the butter into the flour with a pastry cutter or your fingertips until it looks like coarse crumbs with pea-sized butter bits. Here’s the key: stop before it gets sandy. Those visible butter flecks will give you flaky layers later.
Drizzle in ice water, 1 tablespoon at a time, mixing gently with a fork. When the dough holds together when pinched (but isn’t sticky), you’re golden! Divide it into two disks, wrap in plastic, and chill for at least 1 hour—this relaxes the gluten so your crust stays tender, not tough.
Step 2: Make the Cherry Filling
While the dough chills, let’s tackle the star of the show! Toss your pitted cherries (no need to thaw frozen ones) with sugar, cornstarch, lemon juice, and that magical almond extract. Here’s my pro tip: mix the cornstarch with the sugar first to prevent clumping—nobody wants chalky pockets in their pie! The mixture will look dry at first, but let it sit 10 minutes until the cherries release their juices. Taste one—if it makes your cheeks pucker, add another tablespoon of sugar.
Step 3: Assemble the Lattice Top
Roll out one dough disk to line your pie dish (I like to do this between parchment paper to avoid sticking). Pour in the filling, then roll out the second disk. Cut it into 3/4-inch strips with a pizza cutter—don’t worry about perfection, rustic charm is part of the appeal!
Now the fun part: lay half the strips vertically over the pie, spacing them evenly. Fold back every other strip halfway, then place a horizontal strip across. Unfold the vertical strips, fold back the others, and add another horizontal strip—it’s like playing edible checkers! Trim the overhang to 1 inch, tuck under the bottom crust edge, and crimp with your fingers or a fork. Brush with egg wash and sprinkle with coarse sugar for that bakery-worthy sparkle.
Baking Tips for Perfect Cherry Pie with Lattice Top
Listen, I’ve burned enough pie edges in my life to know these tricks by heart! First things first – use a pie shield or make one from foil to protect those delicate lattice edges after the first 20 minutes of baking. Nothing worse than perfect weaving turning black!
Always bake your pie on a rimmed baking sheet – those cherry juices will bubble over (trust me, they will), and you don’t want a smoky kitchen. Rotate the pie halfway through for even browning – ovens lie about their “even heat” claims. For more on oven temperature science, check out this resource.
Here’s the hardest part: let it cool completely before slicing! I know it smells amazing, but cutting too soon turns that gorgeous filling into cherry soup. Wait at least 3 hours – it’s torture, but your patience will be rewarded with perfect slices.
Serving and Storing Cherry Pie with Lattice Top
Now for the best part—digging in! I always serve my Cherry Pie with Lattice Top slightly warm, with a big scoop of vanilla ice cream melting over those beautiful lattice cracks. For fancy occasions, homemade whipped cream with a splash of almond extract makes it extra special. Leftovers? Cover loosely at room temp for up to 2 days—if it lasts that long! Freeze whole or sliced for up to 3 months, but between you and me, it’s never made it to my freezer uneaten.
Cherry Pie with Lattice Top FAQs
Can I use store-bought crust?
Sure, in a pinch! But homemade crust makes all the difference in texture and flavor. If you must use store-bought, chill it first—those flimsy room-temp crusts tear too easily when weaving lattice strips. If you are looking for other easy dessert bases, check out our brown sugar pound cake recipe.
How do I prevent a soggy bottom crust?
Two tricks: First, brush your bottom crust with egg wash before adding filling—it creates a moisture barrier. Second, bake on the lowest oven rack for the first 15 minutes to crisp that bottom up nicely.
What are the best cherries for pie?
Bing cherries are my favorite—they’re sweet but still have great flavor. Morello or Montmorency work well if you like tartness. Frozen cherries? Absolutely! Just drain them well and pat dry with paper towels.
Why did my lattice strips shrink?
Ah, the dreaded lattice shrink! Always chill your woven lattice for 15 minutes before baking—this relaxes the gluten so it holds its shape better in the oven.
Nutritional Information
Now, let’s be real – nobody eats cherry pie for its nutritional value! But since you asked, here’s the scoop: each glorious slice of this Cherry Pie with Lattice Top clocks in around 320 calories (give or take, depending on how generous you are with that ice cream scoop). You’re looking at roughly 45g carbs and 14g fat per serving – but honestly, who’s counting when that flaky crust hits your tongue? These numbers can vary based on your exact ingredients, especially if you tweak the sugar amount for sweeter or tarter cherries. My philosophy? Life’s too short to skip dessert! For more dessert ideas, see our blueberry cheesecake recipe.
Try This Cherry Pie with Lattice Top Recipe Today!
There you have it—my tried-and-true Cherry Pie with Lattice Top recipe that’s foolproof enough for beginners but impressive enough for seasoned bakers. I can’t wait for you to experience that first bite of flaky crust giving way to sweet-tart cherries, just like my Aunt Margie taught me all those years ago.
Don’t let the lattice intimidate you—my first attempt looked more like a cherry-filled spiderweb than perfect weaving! The beauty of homemade pie is in its imperfections (and the love you bake into it). So grab that rolling pin, dust your counter with flour, and let’s make some memories—one delicious slice at a time.
When you bake yours, snap a photo of that gorgeous lattice top—I’d love to see your masterpiece! Tag me or share your pie pics below. Happy baking!
PrintIrresistible 5-Ingredient Cherry Pie with Lattice Top Recipe
A classic cherry pie with a flaky crust and decorative lattice top. Perfect for any occasion.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 20 minutes
- Yield: 1 pie (8 servings) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup unsalted butter, chilled and cubed
- 6–8 tablespoons ice water
- 5 cups fresh or frozen cherries, pitted
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1/2 teaspoon almond extract
- 1 egg (for egg wash)
- 1 tablespoon coarse sugar (for topping)
Instructions
- In a large bowl, mix flour and salt. Cut in butter until mixture resembles coarse crumbs.
- Gradually add ice water, 1 tablespoon at a time, until dough comes together.
- Divide dough into two disks, wrap in plastic, and chill for 1 hour.
- Preheat oven to 375°F (190°C).
- Roll out one dough disk for the bottom crust and place in a 9-inch pie dish.
- In a bowl, mix cherries, sugar, cornstarch, lemon juice, and almond extract. Pour into crust.
- Roll out the second dough disk and cut into strips for the lattice top.
- Weave strips over the filling, trim edges, and crimp.
- Brush lattice with egg wash and sprinkle with coarse sugar.
- Bake for 45-50 minutes until golden and bubbly. Cool before serving.
Notes
- Chill dough for easier handling.
- Use a pie shield to prevent over-browning.
- Adjust sugar based on cherry sweetness.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
