Cherry Pie Lattice Crust

The July heat was sweltering when my grandmother taught me to weave lattice crust strips on her back porch. She claimed cherry pie tasted sweeter when you worked for it, and honestly, that philosophy stuck with me through every summer since.

I made six pies for a neighborhood block party last summer, and watching kids line up for seconds reminded me why I keep returning to this recipe. One mother actually asked for the recipe before she even finished her first slice.

Ingredients

• All-purpose flour: The backbone of your crust, keeping everything tender yet strong enough to hold that gorgeous cherry filling
• Cold unsalted butter: Keep it ice cold, friends, because those tiny butter pockets create the flaky layers we all dream about
• Fresh or frozen pitted cherries: Fresh is fantastic but frozen works beautifully when they are out of season
• Granulated sugar: Balances the natural tartness of the cherries without overpowering them
• Cornstarch: The secret agent that transforms cherry juices into that perfect sliceable consistency
• Lemon juice: Brightens everything up and makes those cherry flavors pop
• Almond extract: Optional but highly recommended, it creates this subtle cherry almond magic
• Egg wash: Gives your lattice that gorgeous golden shine

Instructions

Mix the dry foundation:

Whisk flour, salt, and sugar together in a large bowl until everything is evenly combined

Cut in the butter:

Work those cold butter cubes into the flour with your fingertips until you see coarse crumbs with some pea sized pieces remaining

Bring the dough together:

Drizzle ice water gradually while stirring until the dough just holds together when pressed

Chill and rest:

Shape dough into two disks, wrap tightly, and refrigerate for at least one hour so the gluten relaxes

Prepare the cherry filling:

Toss cherries with sugar, cornstarch, lemon juice, almond extract if using, and salt until every piece gets coated

Roll your bottom crust:

On a floured surface, roll one dough disk into a 12 inch circle and gently press it into your pie dish

Add the filling:

Pour those gorgeous cherries into the crust, mounding slightly in the center

Cut lattice strips:

Roll the second disk and slice it into strips about three quarters of an inch wide

Weave the top:

Lay half your strips across the pie then weave the remaining strips perpendicularly, over and under, until you have that classic basket pattern

Seal the edges:

Trim any excess dough and crimp the edges with your fingers or a fork to lock everything in place

Brush and bake:

Brush the lattice and edges with beaten egg, sprinkle with coarse sugar, then bake at 400 degrees for 20 minutes

Finish baking:

Reduce heat to 350 degrees and bake 35 more minutes until the crust turns deep golden and filling bubbles enthusiastically

Cool completely:

Let the pie rest on a wire rack for at least two hours so the filling sets properly

Save

My aunt still talks about the cherry pie I brought to Thanksgiving dinner years ago, proving that this dessert belongs in every season, not just summer.

The Lattice Technique That Changed Everything

After years of frustratingly uneven lattice tops, I discovered that chilling the dough strips for 10 minutes before weaving makes them infinitely easier to handle. They hold their shape beautifully instead of stretching and tearing.

Fresh Versus Frozen Cherries

Frozen cherries actually release more juice during baking, which means you might need an extra five minutes in the oven. I have used both interchangeably and always end up with a stunning pie either way.

Making This Recipe Your Own

The lattice crust looks impressive but a simple top crust with vented slashes works perfectly if you are short on time. You can also mix sweet and tart cherries for a more complex flavor profile.

• Add a tablespoon of bourbon to the filling for a grown up twist
• Brush the crust with heavy cream instead of egg for a matte finish
• Serve slightly warm with a scoop of vanilla bean ice cream

Save

There is something deeply satisfying about pulling a gorgeous cherry pie from the oven, your kitchen perfumed with butter and fruit, knowing you have created something people will remember.

Recipe FAQs

→ What type of flour is best for the crust?

Use all-purpose flour to achieve a tender yet sturdy crust that supports the filling without becoming soggy.

→ Can frozen cherries be used for the filling?

Yes, frozen cherries work well; just thaw and drain excess liquid before mixing to prevent a watery filling.

→ How is the lattice crust made?

Roll out dough, cut into strips, and weave them horizontally and vertically over the filling to create a classic lattice pattern.

→ Why is almond extract added to the filling?

Almond extract enhances the cherry’s natural flavor, adding a subtle, complementary aroma and taste.

→ What is the best way to ensure a golden crust?

Brush the lattice and edges with beaten egg and sprinkle with coarse sugar before baking to promote browning and a slight crunch.

→ How long should the pie cool before serving?

Allow the pie to cool on a wire rack for at least two hours so the filling sets well and slices cleanly.