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Classic Cherry Pie with Lattice Crust

A close-up of a delicious slice of cherry pie with a golden lattice crust, showcasing the thick cherry filling.
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A classic cherry pie recipe featuring a buttery lattice crust and a thick, flavorful cherry filling. Perfect for holidays or any occasion.

Ingredients

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  • For the Crust:
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, cold and cut into cubes
  • 1/2 cup ice water
  • For the Filling:
  • 6 cups fresh or frozen pitted cherries
  • 3/4 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon almond extract
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon unsalted butter, cut into small pieces
  • 1 egg, beaten (for egg wash)
  • 1 tablespoon granulated sugar (for sprinkling)

Instructions

  1. Prepare the crust: In a large bowl, whisk together flour and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Divide the dough in half, flatten each half into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
  2. Prepare the filling: In a large bowl, combine cherries, sugar, cornstarch, lemon juice, almond extract, and cinnamon. Toss gently to coat.
  3. Assemble the pie: On a lightly floured surface, roll out one disk of dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate. Trim the edges, leaving about a 1/2-inch overhang.
  4. Pour the cherry filling into the pie crust. Dot the top of the filling with the small pieces of butter.
  5. Roll out the second disk of dough. Cut it into strips for the lattice top. Arrange the strips over the filling in a lattice pattern. Trim the ends of the strips and press them onto the bottom crust’s overhang to seal. Crimp the edges as desired.
  6. Brush the lattice top with the beaten egg wash and sprinkle with the remaining tablespoon of sugar.
  7. Bake: Preheat your oven to 400°F (200°C). Place the pie on a baking sheet to catch any drips. Bake for 20 minutes.
  8. Reduce the oven temperature to 375°F (190°C) and continue baking for another 30-40 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, loosely tent the pie with foil.
  9. Cool: Let the pie cool completely on a wire rack for at least 3-4 hours before slicing to allow the filling to set.

Notes

  • For a make-ahead option, you can prepare the pie dough up to 2 days in advance and store it in the refrigerator. You can also assemble the entire pie and freeze it unbaked. Bake from frozen, adding an additional 15-20 minutes to the baking time.
  • If using frozen cherries, do not thaw them before using.
  • For a thicker filling, you can increase the cornstarch to 5 tablespoons.
  • Consider using a meal planning service to help you organize your baking projects.

Nutrition

Find it online: https://kitchenslang.com/cherry-pie-thick-filling-lattice-crust/