Cherry Pie Lattice Crust

July in my grandmother's kitchen meant one thing. She'd hoard fresh cherries in the coldest corner of the basement and emerge triumphantly with exactly enough for two pies. That distinctive pop when she'd pull the lattice-wrapped pie from the oven, sugar crystals catching the afternoon light, became the unofficial soundtrack of summer.

Last summer I made three of these pies in a single weekend. My sister's wedding reception needed a dessert that felt like home, and something about buttery cherry pie just makes people gather around the counter. By the third one, my lattice weaving was actually neat enough to photograph.

Ingredients

• All-purpose flour: The foundation of a tender, flaky crust that can handle the weight of juicy cherry filling
• Cold unsalted butter: Keep it ice-cold and cut into small cubes for those essential buttery pockets in the dough
• Fresh or frozen cherries: Fresh are ideal in summer, but frozen work beautifully without thawing
• Cornstarch: The secret thickener that transforms cherry juices into a luscious, sliceable filling
• Coarse sugar: Creates that professional sparkle and delightful crunch on the finished crust

Instructions

Make the dough foundation:

Combine flour, sugar, and salt in a large bowl, then work in cold butter until the mixture looks like coarse crumbs with some pea-sized pieces remaining

Bring the dough together:

Drizzle in ice water one tablespoon at a time, tossing gently with a fork until the dough just holds together when pressed

Chill the dough:

Divide in half, form into two disks, wrap tightly, and refrigerate for at least one hour or until firm

Prepare the cherry filling:

Toss cherries with sugar, cornstarch, lemon juice, almond extract, and salt until evenly coated

Roll the bottom crust:

On a floured surface, roll one dough disk into a 12-inch circle and carefully transfer it to your pie dish

Add the cherry mixture:

Pour the filling into the prepared crust, mounding slightly in the center

Create lattice strips:

Roll the second dough disk and cut it into strips about half an inch wide

Weave the lattice top:

Lay half the strips parallel to each other, then weave perpendicular strips over and under in a classic basket pattern

Finish with sparkle:

Brush the entire lattice with egg wash and scatter coarse sugar across the top

Bake to golden perfection:

Bake at 400 degrees for 20 minutes, then reduce to 350 degrees for 30 to 35 minutes until deeply golden and bubbling

Patience pays off:

Let the pie cool completely for at least three hours so the filling sets properly

Save

My first lattice attempt looked more like a failed geometry experiment than a proper pie, but my family ate it anyway. Something about homemade cherry filling makes people remarkably forgiving of imperfect crusts.

The Secret to Perfect Lattice

Keep your dough strips chilled. If they start to soften while you're weaving, pop the whole pie in the freezer for ten minutes and try again. Cold dough creates the cleanest, most defined lattice pattern.

Seasonal Swaps

When cherry season ends, this same recipe works beautifully with other stone fruits. Peaches and nectarines need slightly less sugar, while tart cranberries in winter benefit from a quarter cup of extra sweetener.

Serving Suggestions

A warm slice with vanilla ice cream is hard to beat, but I've also served this at brunch alongside Greek yogurt. The tang cuts through the sweetness beautifully.

• Let the pie come to room temperature for 30 minutes before serving if refrigerated
• A sharp knife dipped in hot water makes the cleanest slices
• Leftovers reheat surprisingly well in a 350 degree oven for 15 minutes

Save

There is something deeply satisfying about sliding a cherry pie into the oven and watching it transform into that bubbling, golden promise of comfort.

Recipe FAQs

→ How do I make the lattice crust for the cherry pie?

Roll out the dough and cut it into strips. Lay half the strips over the filled crust, then weave the remaining strips by folding alternately to create a woven pattern.

→ Can I use frozen cherries for the filling?

Yes, frozen cherries work well. Use them directly without thawing to keep the filling thick and flavorful.

→ What helps the cherry filling thicken during baking?

Cornstarch mixed with sugar and lemon juice firms up the cherry juices as the pie bakes, ensuring a thick, luscious filling.

→ Why brush the lattice crust with egg wash?

Egg wash gives the lattice a shiny, golden-brown finish and helps the coarse sugar stick for added texture and sparkle.

→ How long should the pie cool before serving?

Allow the pie to cool at least three hours to let the filling set properly, making it easier to slice and enjoy.