Cherry Pie Lattice Crust (Print View)
Flaky lattice crust filled with juicy cherries and topped with sparkling sugar for a delightful dessert.
# What You'll Need:
→ Pie Dough
01 - 2 1/2 cups all-purpose flour
02 - 1 cup unsalted butter, cold and cubed
03 - 1/4 cup granulated sugar
04 - 1/2 tsp salt
05 - 6–8 tbsp 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 tbsp lemon juice
10 - 1/4 tsp almond extract
11 - 1/8 tsp salt
→ Assembly & Topping
12 - 1 egg for egg wash
13 - 1 tbsp milk
14 - 2 tbsp coarse sugar
# Step-by-Step Directions:
01 - Combine flour, sugar, and salt in a large bowl. Cut in cold butter using a pastry cutter or fingertips until mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, until dough holds together. Divide dough in half, shape into disks, wrap in plastic, and refrigerate for at least 1 hour.
02 - Mix cherries, sugar, cornstarch, lemon juice, almond extract, and salt in a large bowl until thoroughly combined. Set aside.
03 - Preheat oven to 400°F. Roll out one dough disk on a floured surface to fit a 9-inch pie dish. Press into the dish and trim excess. Pour the cherry filling into the prepared crust.
04 - Roll out the second dough disk and cut into 10–12 strips, about 1/2 inch wide. Lay half the strips over the pie, evenly spaced. Fold back every other strip halfway, then lay a strip perpendicular. Fold strips back and repeat to weave a lattice pattern. Trim and crimp edges.
05 - Beat egg with milk. Brush lattice and edges with egg wash. Sprinkle generously with coarse sugar.
06 - Place pie on a baking sheet. Bake at 400°F for 20 minutes, then reduce oven temperature to 350°F and continue baking for 30–35 minutes until crust is golden brown and filling is bubbling.
07 - Allow pie to cool completely for at least 3 hours before slicing to ensure filling sets properly.
# Expert Suggestions:
01 -
- The contrast between tart cherries and that buttery, sugared crust hits exactly the right note
- Your kitchen will smell like something grandmotherly and wonderful, guaranteed
02 -
- Work quickly and keep ingredients cold, or your butter will melt before it hits the oven
- That cooling period is non negotiable unless you want cherry soup instead of pie slices
03 -
- Bake on the lowest oven rack to ensure the bottom crust gets fully cooked through
- The pie is done when you see thick, slow bubbles through the lattice openings