Sweetheart Cherry Lattice Pie (Printable Version)
Buttery flaky crust envelops a sweet-tart cherry filling with a charming lattice top.
# What You’ll Need:
→ Pie Crust
01 - 2 1/2 cups all-purpose flour
02 - 1 cup unsalted butter, chilled and cubed
03 - 1/2 teaspoon salt
04 - 1 tablespoon granulated sugar
05 - 6-8 tablespoons ice water
→ Cherry Filling
06 - 5 cups pitted sweet cherries, fresh or thawed frozen
07 - 1 cup granulated sugar
08 - 1/4 cup cornstarch
09 - 1 tablespoon fresh lemon juice
10 - 1/8 teaspoon almond extract
11 - 1/4 teaspoon salt
→ Finishing
12 - 1 egg, beaten
13 - 1 tablespoon coarse sugar
# Directions:
01 - Combine flour, sugar, and salt in a large bowl. Add cubed butter and cut in with pastry cutter or fingertips until mixture resembles coarse crumbs. Gradually add ice water, stirring just until dough comes together. Divide dough in half, shape into disks, wrap in plastic, and chill for at least 1 hour.
02 - Combine cherries, sugar, cornstarch, lemon juice, almond extract, and salt in a large bowl. Stir gently to mix. Set aside.
03 - Preheat oven to 400°F. Roll out one dough disk on floured surface to fit 9-inch pie dish. Transfer to dish and trim edges. Pour cherry filling into crust.
04 - Roll out second dough disk and cut into 1-inch wide strips. Lay half strips over pie in one direction, then weave remaining strips crosswise to form lattice. Trim and crimp edges to seal. Use heart-shaped cutter to make decorations from dough scraps if desired.
05 - Brush lattice and edges with beaten egg. Sprinkle with coarse sugar. Bake for 20 minutes at 400°F, then reduce oven to 350°F and bake additional 30 minutes until crust is golden and filling is bubbling. Cool at least 3 hours before slicing.
# Top Tips:
01 -
- The almond extract whispers through the cherry filling like a secret ingredient that makes people ask whats different
- That lattice crust looks impressive but actually comes together faster than youd think once you get the weaving motion
- Theres something magical about pulling a golden bubbling pie from the oven that makes any ordinary Tuesday feel like a celebration
02 -
- Warm butter is the enemy of flaky crust. Keep everything cold, your hands, your bowl, your water, and work quickly once the butter touches the flour.
- That cooling time is not optional. I once cut into a cherry pie after 45 minutes and watched in horror as the filling turned into soup all over my cutting board.
- Cherries vary in sweetness depending on variety and season, so taste your filling before baking and adjust accordingly.
03 -
- Place your pie dish on a preheated baking sheet to help ensure the bottom crust bakes through completely, because there's nothing sadder than a soggy bottom crust.
- If your lattice strips keep breaking or becoming too soft to work with, pop the whole pie in the freezer for 10 minutes and the dough will firm right up.