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Classic Cherry Pie with Lattice Crust

A close-up of a slice of homemade cherry pie on a white plate, showcasing a thick, juicy cherry filling and golden lattice crust.
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A classic homemade cherry pie recipe featuring a buttery lattice crust and a thick, flavorful cherry filling. Perfect for holidays or any occasion.

Ingredients

Scale
  • 2 ½ cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) cold unsalted butter, cut into ½-inch cubes
  • ½ cup ice water
  • 6 cups fresh or frozen pitted cherries (if frozen, do not thaw)
  • ¾ cup granulated sugar
  • ¼ cup cornstarch
  • 1 tablespoon lemon juice
  • 1 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. 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. In a large bowl, combine cherries, sugar, cornstarch, lemon juice, and almond extract. Toss gently to coat.
  3. Preheat your oven to 400°F (200°C).
  4. 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.
  5. Pour the cherry filling into the pie crust.
  6. Roll out the second disk of dough. Cut into strips for a lattice top, or cut out decorative shapes. Arrange the lattice strips over the filling, weaving them over and under each other. Trim the ends of the strips and press them onto the bottom crust edge. Crimp the edges decoratively.
  7. Brush the lattice top with the beaten egg wash and sprinkle with the remaining tablespoon of sugar.
  8. Place the pie on a baking sheet (to catch any drips). Bake for 20 minutes at 400°F (200°C).
  9. 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, tent it loosely with aluminum foil.
  10. 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 thicker filling, you can add an extra tablespoon of cornstarch.
  • If using fresh cherries, ensure they are ripe and sweet. Adjust sugar if needed.
  • 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. Bake from frozen, adding extra baking time.
  • For a café-style finish, ensure your filling is thick before baking by letting it sit for a few minutes after mixing.

Nutrition

Find it online: https://delishsymphony.com/cherry-pie-thick-filling-lattice-crust/