Sweetheart Cherry Lattice Pie (Print View)
Classic cherry pie featuring a buttery lattice crust and vibrant tart-sweet cherry filling.
# What You'll Need:
→ Pie Crust
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 sweet cherries
07 - 3/4 cup granulated sugar
08 - 1/4 cup cornstarch
09 - 1 tbsp lemon juice
10 - 1/4 tsp almond extract
11 - 1/4 tsp salt
→ Assembly & Finish
12 - 1 egg, beaten
13 - 1 tbsp milk
14 - 1 tbsp coarse sugar
# Step-by-Step Directions:
01 - Whisk together flour, sugar, and salt in a large bowl. Cut in cold butter with pastry blender until mixture resembles coarse crumbs. Gradually add ice water, mixing until dough forms. Divide in half, shape into discs, wrap, and refrigerate for at least 1 hour.
02 - Combine cherries, sugar, cornstarch, lemon juice, almond extract, and salt in a large bowl. Toss until evenly coated. Set aside.
03 - On a floured surface, roll one dough disc into a 12-inch circle. Fit into a 9-inch pie pan, leaving overhang. Fill with cherry mixture.
04 - Roll remaining dough into a 12-inch circle. Cut into 1/2-inch strips. Weave strips in lattice pattern over filling. Trim excess dough and crimp edges to seal.
05 - Whisk egg and milk together. Brush over lattice and crust edges. Sprinkle with coarse sugar if desired.
06 - Place pie on baking sheet. Bake at 400°F for 20 minutes. Reduce temperature to 350°F and bake 35–40 minutes longer until crust is golden and filling bubbles.
07 - Let pie cool completely on wire rack before slicing to allow filling to set properly.
# Expert Suggestions:
01 -
- The almond extract whispers through every bite, deepening the cherry flavor in ways vanilla never could
- That buttery crust shatters into tender flakes that make people close their eyes when they take the first bite
- Cheaper than a fancy bakery dessert but tastes like something from a pastry case
02 -
- If your dough feels too soft to work with, pop it back in the refrigerator for 15 minutes
- A baking sheet underneath catches inevitable drips and saves your oven from smoking
- The filling needs to bubble vigorously in the oven or the cornstarch will not activate properly
03 -
- Freeze your butter for 15 minutes before starting if your kitchen runs warm
- Chill the woven lattice for 20 minutes before baking to help the strips hold their shape
- Tent the pie with foil after 30 minutes if the crust is browning too quickly