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Classic Cherry Pie with Lattice Crust

A delicious slice of cherry pie with a flaky crust and juicy filling on a white plate.
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A classic homemade cherry pie recipe with a buttery lattice crust and a thick, non-runny filling. Perfect for holidays or any occasion.

Ingredients

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  • 2 ½ cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, cold and cut into cubes
  • ½ cup ice water
  • 6 cups fresh or frozen pitted cherries
  • ¾ cup granulated sugar
  • ¼ cup cornstarch
  • 1 tablespoon lemon juice
  • ½ teaspoon almond extract
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon granulated sugar (for sprinkling)

Instructions

  1. For the crust: In a large bowl, whisk together flour and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  2. 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.
  3. For the filling: In a large bowl, combine cherries, sugar, cornstarch, lemon juice, and almond extract. Stir gently to coat the cherries. Let stand for 15 minutes.
  4. Preheat your oven to 400°F (200°C).
  5. 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.
  6. Pour the cherry filling into the pie crust.
  7. Roll out the second disk of dough. Cut it into ½-inch wide strips. Arrange the strips over the filling in a lattice pattern. Trim the ends of the strips and press them into the bottom crust’s overhang to seal. Crimp the edges decoratively.
  8. Brush the lattice top with the beaten egg wash and sprinkle with the remaining tablespoon of sugar.
  9. Place the pie on a baking sheet to catch any drips. Bake for 20 minutes at 400°F (200°C).
  10. 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 foil.
  11. 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 frozen cherries, do not thaw them before using.
  • To make ahead, prepare the pie crusts and filling separately and refrigerate. Assemble and bake when ready.
  • This pie is best enjoyed within 2-3 days.

Nutrition

Find it online: https://cutcooktaste.com/cherry-pie-recipe/