Best Cherry Pie with Lattice Top

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Growing up, my mom’s cherry pie was always a bit of a mystery to me. She’d pull out this beautiful pie with a perfectly woven lattice top, and I couldn’t figure out how she made those strips look so neat. I’d try to help, but my attempts at weaving the dough always ended up looking like a preschool art project.

Now I know her secret wasn’t magic – it was patience and cold dough. While I rushed to get my strips in place, she’d take her time, keeping the extra pieces in the fridge until she needed them. These days, my lattice tops turn out just as nice as hers did, and I’ve learned that making a cherry pie isn’t nearly as complicated as my younger self thought it was.

What Kind of Cherries Should I Use?

Sweet cherries are the star of this classic pie, and you’ve got several good options to choose from. Fresh Bing cherries are probably the most common choice – they’re deep red, sweet, and hold their shape well when baked. If you can’t find Bing cherries, Rainier cherries (the yellow-red ones) or Black Republican cherries work great too. When fresh cherries aren’t in season, you can use frozen sweet cherries – just thaw and drain them well before using, and you might need to add a bit more cornstarch since frozen cherries tend to be juicier. Just stay away from sour cherries for this recipe, as they’ll need different amounts of sugar to balance their tartness.

Options for Substitutions

Let me share some helpful substitutions for this classic cherry pie recipe:

• Fresh cherries: If fresh cherries aren’t in season, frozen cherries work great – just thaw and drain them first. You can also use canned cherries, but drain them well and reduce the sugar by 2 tablespoons since they’re usually pre-sweetened.
• Cornstarch: Out of cornstarch? Try using 12 tablespoons of all-purpose flour or 9 tablespoons of tapioca starch instead. Just note that flour might make the filling slightly cloudy.
• Demerara sugar: For the topping, regular granulated sugar or turbinado sugar works just fine. You’re just looking for that sweet crunch on top.
• All-purpose flour: For the crust, you can use pastry flour for a more tender result. Just avoid whole wheat flour as it will make the crust too dense and heavy.
• Egg wash: If you’re out of eggs, brush the top with just milk or cream. It won’t be as shiny, but it’ll still help the sugar stick and give some color.
• Cinnamon: Feel free to skip it or try other spices like nutmeg or allspice (use 1/4 teaspoon) for a different flavor profile.

Watch Out for These Mistakes While Baking

The biggest challenge when making a cherry pie is dealing with a soggy bottom crust – you can prevent this by blind baking your bottom crust for 15 minutes before adding the filling, and making sure to let your cherry filling sit in a colander for 30 minutes to drain excess juice.

Temperature control is crucial: keep your pie dough cold at all times (if it starts feeling soft, pop it back in the fridge for 15 minutes), and don’t skip chilling the assembled pie for at least 30 minutes before baking, as this helps prevent the butter from melting too quickly and maintains those flaky layers.

When working with cherries, many bakers don’t add enough thickener, leading to a runny filling – make sure to mix the cornstarch thoroughly with the sugar before combining with the cherries, and let the baked pie cool completely (at least 4 hours) before cutting to allow the filling to set properly.

For the perfect lattice top, roll your dough strips to an even thickness and keep them cold until the last possible moment – working quickly will prevent the strips from stretching or breaking during weaving.

What to Serve With Cherry Pie?

A slice of cherry pie practically begs for a scoop of cold vanilla ice cream – there’s just something perfect about the way the ice cream melts into the warm pie! If you’re not in the mood for ice cream, fresh whipped cream is another classic choice that pairs beautifully with the sweet-tart cherries. For a morning or afternoon treat, serve your pie with a hot cup of coffee or tea – the slight bitterness of the drinks helps balance out the pie’s sweetness. You can also add a dollop of mascarpone or crème fraîche if you want something a little more special than regular whipped cream.

Storage Instructions

Counter Storage: Your freshly baked cherry pie can hang out on the counter for up to 2 days, covered loosely with foil or a pie dome. Just make sure it’s completely cool before covering it – nobody likes a soggy crust!

Refrigerate: Want to keep your pie around longer? Pop it in the fridge in an airtight container or wrapped well in foil, and it’ll stay good for up to 5 days. The crust might soften a bit, but the flavor will still be there!

Freeze: This pie freezes like a dream! Let it cool completely, then wrap it tightly in plastic wrap and aluminum foil. It’ll keep in the freezer for up to 4 months. When you’re ready to enjoy it, thaw it overnight in the fridge.

Warm Up: If you like your pie warm (and who doesn’t?), heat individual slices in the oven at 350°F for about 10 minutes. You can also pop it in the microwave for 30 seconds, though the crust won’t be as crispy.

Preparation Time	30-45 minutes
Cooking Time	60-70 minutes
Total Time	90-115 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3200-3600
• Protein: 35-45 g
• Fat: 200-220 g
• Carbohydrates: 380-400 g

Ingredients

• 5 generous cups of pitted sweet cherries (approximately 28 ounces)
• 1/2 cup white sugar (4 ounces)
• 6 tablespoons corn starch (2 ounces)
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon powder
• 1 whole egg and 1 yolk
• 1 tablespoon milk
• Demerara sugar for topping
• 3 cups all-purpose flour, with extra for dusting
• 1/4 teaspoon salt
• 3 sticks cold unsalted butter, cut into small pieces
• Chilled water

Step 1: Prepare the Dough

In a large bowl, combine the flour and salt.

Add the butter and cut it into the dry ingredients using a pastry blender or a food processor until the mixture resembles large peas.

Gradually add ice water, 1 tablespoon at a time, mixing just until the dough holds together when squeezed.

Turn the dough out onto the counter, divide it into two portions, and shape into disks.

Wrap each disk in plastic wrap and refrigerate for at least 20 to 30 minutes to chill.

In the meantime, you can start preparing the pie filling.

Step 2: Roll Out the Dough

Once chilled, lightly flour your counter and roll out one disk of dough into a circle about 1/8-inch thick and 2 inches larger than your pie plate.

Rotate and flip the dough occasionally to ensure even thickness, and sprinkle flour as necessary to prevent sticking.

You can also use parchment paper to roll the dough.

Gently transfer the rolled dough to your pie plate.

Step 3: Prepare the Pie Filling

In a mixing bowl, combine the cherries, sugar, corn starch, lemon juice, salt, and cinnamon.

Mix thoroughly until the ingredients are well combined.

Pour the mixture into the pie crust you’ve just prepared in the pie plate.

Step 4: Create the Lattice Top

Roll out the second disk of dough as you did with the first.

Cut the dough into strips to form a lattice pattern.

Place the strips over the pie, weaving them together, but not too tightly, allowing steam to escape.

Check out my post on “How to Make a Lattice Pie Crust” for a detailed guide.

Step 5: Finish the Pie Crust

Make an egg wash by mixing the egg, egg yolk, and milk.

Brush the top of the pie with the egg wash, using it to help secure the lattice edges to the bottom crust.

Trim any excess dough and press the edges with a fork for a decorative touch.

Sprinkle demerara sugar over the top.

Place the pie in the refrigerator while preheating the oven to 450˚F.

Step 6: Bake the Pie

Bake the chilled pie at 450˚F for 20 minutes.

Then, reduce the oven temperature to 375˚F and continue baking for another 40 minutes, or until the crust is golden brown and the filling is bubbling.

To catch any spillover, place the pie on a sheet pan lined with a silicone baking sheet or parchment paper.

Let the pie cool before serving.