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Classic Cherry Pie with Lattice Crust

A delicious slice of homemade cherry pie with a lattice crust and juicy cherry filling.
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A classic cherry pie recipe featuring a buttery lattice crust and a thick, flavorful cherry filling. This recipe is perfect for holidays and can be made ahead.

Ingredients

Scale
  • 1 recipe for double pie crust
  • 6 cups fresh pitted cherries (about 2 1/2 pounds)
  • 3/4 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 tablespoon lemon juice
  • 1/2 teaspoon almond extract
  • 1/4 teaspoon salt
  • 1 tablespoon unsalted butter, cut into small pieces
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon turbinado sugar (for sprinkling)

Instructions

  1. Prepare your double pie crust according to your preferred recipe. Chill while you make the filling.
  2. In a large bowl, combine the pitted cherries, granulated sugar, cornstarch, lemon juice, almond extract, and salt. Toss gently to coat the cherries evenly. Let the mixture sit for about 15 minutes to allow the juices to release.
  3. Preheat your oven to 400°F (200°C).
  4. Roll out one disc of pie dough and carefully line a 9-inch pie plate. Trim any excess dough, leaving about a 1/2-inch overhang.
  5. Pour the cherry filling into the pie crust. Dot the top of the filling with the small pieces of butter.
  6. Roll out the second disc of pie dough. Cut it into strips for a lattice top. Arrange the strips over the cherry filling, weaving them to create a lattice pattern. Trim the ends of the strips and crimp them with the bottom crust to seal.
  7. Brush the lattice crust with the beaten egg wash and sprinkle with turbinado sugar.
  8. Place the pie on a baking sheet (to catch any drips). Bake for 20 minutes at 400°F (200°C).
  9. 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 bubbling. If the crust starts to brown too quickly, you can loosely tent it with foil.
  10. Let the pie cool completely on a wire rack for at least 3-4 hours before slicing. This allows the filling to set properly.

Notes

  • For a make-ahead option, you can prepare the pie shell and filling separately up to a day in advance. Store them covered in the refrigerator. Assemble and bake when ready.
  • If using frozen cherries, do not thaw them before using. You may need to increase the cornstarch slightly (by 1-2 tablespoons) as frozen cherries release more liquid.
  • For a café-style pie with a very thick filling, ensure you use enough cornstarch and allow ample cooling time.

Nutrition

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