Cherry Pie Lattice Crust

My grandmother taught me lattice weaving on her back porch one July afternoon, sticky cherry juice staining our thumbs as we worked. We ate so many cherries while pitting that I thought I would never want to see another one again, but somehow that pie still vanished by sunset.

Last summer I made three of these pies for a neighborhood block party. By the time I went back for seconds, someone had already scraped the last bit of filling from the pie dish with a spoon.

Ingredients

• All-purpose flour: The foundation of your crust, unbleached gives the best flavor
• Cold unsalted butter: Keep it ice cold, those butter pockets create the flaky layers
• Granulated sugar: Balances the natural tartness of fresh cherries
• Salt: Enhances sweetness in both crust and filling
• Ice water: Cold water prevents the butter from melting before baking
• Fresh or frozen cherries: Frozen work perfectly if you cannot find good fresh ones
• Cornstarch: Thickens the juices so each slice holds its shape
• Lemon juice: Brightens the cherry flavor and helps the filling set
• Almond extract: A secret touch that makes cherry flavor sing
• Egg and milk: Create that golden professional looking finish
• Coarse sugar: Adds sparkle and a delightful crunch to the crust

Instructions

Make the pie dough:

Whisk flour, sugar, and salt in a large bowl. Cut in cold butter until mixture looks like coarse crumbs with some pea sized pieces remaining. Sprinkle with ice water a tablespoon at a time, tossing gently with a fork until dough just holds together when squeezed.

Chill the dough:

Divide dough in half and form into two disks. Wrap tightly in plastic and refrigerate for at least one hour or up to two days. This resting period lets the gluten relax for easier rolling.

Prepare the cherry filling:

Toss cherries with sugar, cornstarch, lemon juice, almond extract, and salt in a large bowl. Let stand for 15 minutes while you roll out the bottom crust, stirring occasionally.

Roll out the bottom crust:

On a floured surface, roll one dough disk into a 12 inch circle. Carefully transfer to a 9 inch pie dish, letting excess hang over the edges. Refrigerate while preparing the lattice.

Weave the lattice top:

Roll remaining dough and cut into 10 to 12 strips. Lay half the strips across the pie. Fold back every other strip, place a perpendicular strip, then fold back. Repeat weaving pattern until covered.

Finish and bake:

Trim and crimp edges, then brush lattice with egg wash mixed with milk. Sprinkle with coarse sugar. Bake at 400°F for 20 minutes, then reduce to 350°F for 30 to 35 minutes until deeply golden and bubbling.

Cool completely:

Let the pie cool for at least three hours at room temperature. This patience pays off with clean slices and perfectly thickened filling.

Save

My daughter requested this for her birthday instead of cake. Watching her carefully arrange the lattice strips with such concentration, I realized recipes become gifts we pass down without even trying.

Mastering the Lattice

The trick to a beautiful lattice is keeping your dough strips chilled. Work quickly and if the dough becomes soft, pop the strips in the fridge for 10 minutes. Even imperfect weaving tastes absolutely delicious.

Choosing Your Cherries

Sweet cherries like Bing work beautifully, but tart varieties need that extra quarter cup of sugar. Taste a few cherries before mixing your filling to gauge sweetness. Frozen cherries should go directly into the filling frozen, never thawed first.

Serving Suggestions

Warm slices topped with vanilla ice cream create that classic diner experience. The pie travels well to potlucks and actually tastes even better on the second day as the flavors meld.

• Toast sliced almonds in a dry pan until golden
• Whip heavy cream with a splash of almond extract
• Let the pie come to room temperature before serving

Save

There is something magical about cutting into that first slice and seeing those ruby red cherries glistening in the sunlight.

Recipe FAQs

→ What type of cherries work best?

Fresh or frozen pitted cherries both provide excellent flavor and texture. Use frozen cherries without thawing for convenience.

→ How is the lattice crust made?

Roll out dough into strips about 1/2 inch wide and weave them over the filling, alternating strips folded back to create a woven pattern.

→ Can I add extra flavors to the filling?

A splash of almond extract or a sprinkle of ground cinnamon can enhance the cherry filling’s depth and aroma.

→ What’s the best way to ensure a flaky crust?

Keep butter cold and handle dough gently when mixing. Chilling the dough before rolling helps maintain flakiness.

→ How long should the pie cool before serving?

Allow at least 3 hours for the filling to thicken and the flavors to meld before slicing and serving.