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Classic Cherry Pie with Lattice Crust

A close-up of a slice of perfect cherry pie with a golden lattice crust and a thick, glistening cherry filling.
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A classic cherry pie recipe featuring a buttery lattice crust and a thick, flavorful cherry filling. 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), 3/4 cup granulated sugar, 1/4 cup cornstarch, 1 tablespoon lemon juice, 1 teaspoon almond extract, 1/4 teaspoon salt, 1 tablespoon unsalted butter, cut into small pieces
  • For the Wash: 1 large egg, beaten with 1 tablespoon water

Instructions

  1. Prepare the crust: 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 remaining. 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.
  3. Assemble the pie: 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 pie crust. 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. Arrange the strips over the filling, weaving them to create a lattice pattern. Trim the ends of the strips and press them onto the bottom crust to seal. Crimp the edges as desired.
  6. Brush the lattice top with the egg wash.
  7. Bake the pie: Preheat your oven to 400°F (200°C). Place the pie on a baking sheet to catch any drips. Bake for 20 minutes.
  8. 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.
  9. Cool the pie: 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 increase the cornstarch to 5 tablespoons.
  • If using frozen cherries, do not thaw them before mixing with the filling ingredients. This helps prevent a watery filling.
  • You can make the pie dough up to 2 days in advance and store it in the refrigerator.
  • The lattice top can be made ahead and frozen separately, then placed on the pie before baking.
  • For a café-style finish, you can sprinkle the lattice with coarse sugar before baking.

Nutrition

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