Sweetheart Cherry Lattice Pie

The kitchen smelled like warm butter and tart cherries the afternoon my sister taught me how to weave a lattice crust. She had this gentle way of guiding my hands through the over-under pattern, like braiding hair but more forgiving. We made a mess of flour across the counter, laughing at our uneven strips, but that imperfect first pie disappeared faster than any bakery dessert I have ever made.

I brought this pie to a summer potluck last year, still slightly warm from the oven. A friend asked for the recipe before she even finished her first slice, then proceeded to text me three times that week with photos of her own attempts. Something about cherry pie makes people nostalgic, even if they never had a grandmother who baked.

Ingredients

• All-purpose flour: The structure that holds everything together, but do not pack it down or your crust will be tough
• Cold unsalted butter: Those tiny visible butter bits create the flaky layers that separate good pie crust from great pie crust
• Ice water: Keep a glass in the freezer while you work, because warm water ruins everything
• Fresh or frozen sweet cherries: Frozen work beautifully here, just toss them in frozen and let the oven do the rest
• Granulated sugar: Sweetens just enough to let the cherry flavor shine without masking it
• Cornstarch: Thickens the juices so you get neat slices instead of a sloppy mess
• Lemon juice: A tiny squeeze brightens all that sugar and makes the cherries taste more like themselves
• Almond extract: The secret ingredient that makes people ask what is different about this pie
• Egg and milk: Create that golden professional finish on the crust

Instructions

Make the dough and chill it:

Whisk flour, sugar, and salt in a large bowl, then work in cold butter until you see pea-sized chunks throughout. Drizzle in ice water a tablespoon at a time, mixing gently until the dough holds together when squeezed. Divide into two discs, wrap tightly, and let rest in the refrigerator for at least an hour.

Prepare the cherry filling:

In a large bowl, toss cherries with sugar, cornstarch, lemon juice, almond extract, and salt until every piece is coated. Let sit while you roll out the crust, stirring occasionally to dissolve the sugar.

Roll out the bottom crust:

On a well-floured surface, roll one dough disc into a 12-inch circle, rotating frequently to prevent sticking. Transfer carefully to your pie pan, letting the excess hang over the edges.

Weave the lattice top:

Roll the second disc and cut into half-inch strips. Lay half the strips across the pie, then fold back every other strip to weave the crosswise pieces over and under until the pattern is complete.

Seal and brush the crust:

Trim the overhang, fold the edges under, and crimp with your fingers or a fork. Whisk egg with milk and brush over the entire lattice, then sprinkle with coarse sugar for crunch.

Bake until golden and bubbly:

Bake at 400°F for 20 minutes, then reduce to 350°F for 35 to 40 minutes more until the crust is deep golden and filling bubbles visibly through the lattice.

Cool completely before slicing:

Let the pie rest on a wire rack for at least three hours, or the filling will run everywhere when you cut it.

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My now-husband said the lattice crust was what made him realize he wanted to marry me. I am fairly sure he was joking, but we still make cherry pie together every Valentine Day, and he has finally learned how to weave the strips without pinching them too tight.

Working with Lattice Crusts

The first time I tried weaving a lattice, I ended up with a tangled mess that looked more like a basket than a pie. The trick is folding back alternate strips instead of trying to lift and place them all at once. Even if your weaving is not perfect, the egg wash and sugar hide a multitude of sins, and nobody will notice once they taste it.

Fresh vs Frozen Cherries

I have stopped limiting cherry pie to peak summer because frozen cherries work surprisingly well. They release more liquid as they bake, so I let the filling sit for ten minutes before piling it into the crust. The texture might be slightly softer, but that winter cherry pie when snow is falling outside feels like its own kind of special occasion.

Serving and Storage

This pie is actually better the second day, once the flavors have had time to mingle and the crust has softened slightly. I serve it at room temperature with vanilla ice cream melting into the warm filling, though my grandmother would argue that nothing beats a slice cold for breakfast the next morning.

• Warm pie slices for 15 seconds in the microwave if serving leftovers
• Wrap any remaining pie loosely with foil and keep at room temperature
• The crust will stay flaky for two days if stored properly

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There is something about pulling a golden cherry pie from the oven that makes even a regular Tuesday feel like a celebration. I hope this recipe finds its way into your own kitchen memories.

Recipe Questions & Answers

→ How do I make a flaky lattice crust?

Use cold, cubed butter cut into the flour mixture until coarse crumbs form, then add cold ice water gradually to bind without overworking the dough.

→ Can I use frozen cherries for the filling?

Yes, you can use frozen cherries directly without thawing, which helps maintain the filling's texture and color.

→ What does the almond extract add to the filling?

Almond extract enhances the cherry’s natural flavors with a subtle nutty aroma, balancing the tartness.

→ Why use an egg wash on the crust?

Brushing the lattice and crust edges with egg wash creates a shiny, golden-brown finish and helps the coarse sugar adhere.

→ How do I prevent the filling from becoming too runny?

Include cornstarch in the filling to thicken the cherry juices as it bakes, ensuring a well-set filling.