Cherry Pie Lattice Crust (Printable)
Flaky golden crust woven with a lattice top, filled with juicy, sweet-tart cherries for a delightful summer treat.
# What You Need:
→ Crust
01 - 2 1/2 cups all-purpose flour
02 - 1 teaspoon salt
03 - 1 tablespoon granulated sugar
04 - 1 cup unsalted butter, cold and cubed
05 - 6-8 tablespoons ice water
→ Cherry Filling
06 - 5 cups fresh or frozen pitted cherries
07 - 3/4 cup granulated sugar
08 - 1/4 cup cornstarch
09 - 1 tablespoon lemon juice
10 - 1/4 teaspoon almond extract
11 - 1/8 teaspoon salt
→ Assembly
12 - 1 egg, beaten for egg wash
13 - 1 tablespoon coarse sugar for sprinkling
# How-To:
01 - Whisk together flour, salt, and sugar in a large bowl. Cut in cold butter using a pastry cutter or fingertips until mixture resembles coarse crumbs. Gradually add ice water, stirring just until dough comes together. Divide dough in half, shape into disks, wrap in plastic, and refrigerate for at least 1 hour.
02 - Combine cherries, sugar, cornstarch, lemon juice, almond extract, and salt in a large bowl. Toss until cherries are well coated. Set aside.
03 - Preheat oven to 400°F. On a floured surface, roll out one dough disk into a 12-inch circle. Fit into a 9-inch pie dish, leaving slight overhang. Pour cherry filling into the crust.
04 - Roll out second dough disk to a 12-inch circle. Cut into 3/4-inch wide strips. Lay half the strips horizontally over filling, then weave remaining strips vertically to form lattice pattern.
05 - Trim and crimp edges to seal. Brush lattice and edges with beaten egg, sprinkle with coarse sugar if desired. Place pie on baking sheet and bake for 20 minutes. Reduce oven temperature to 350°F and bake 35 additional minutes until crust is golden and filling is bubbling. Cool on wire rack for at least 2 hours before serving.
# Expert Tips:
01 -
- The almond extract in the filling makes these cherries taste like they grew in some enchanted orchard you cannot quite place on a map
- That moment when you pull it from the oven and the lattice is burnished gold and the filling is bubbling through in just the right spots feels like earning a kitchen medal you did not know you were working toward
02 -
- The pie needs to cool completely, like at least 2 hours on a wire rack, because slicing into warm pie will give you a runny mess no matter how much cornstarch you used
- Always bake on a baking sheet because cherry pie filling loves to bubble over and cleaning burned fruit sugar from the bottom of your oven is not how you want to spend your evening
03 -
- Freeze your butter for 20 minutes before starting and grate it into the flour mixture instead of cutting it in cubes, you will get the most incredibly flaky layers
- Brush the underside of your lattice strips with a little water before weaving them, this helps them fuse to the bottom crust so nothing shifts during baking