A step-by-step homemade cherry lattice pie recipe with a buttery flaky crust and sweet, juicy cherry filling. Learn how to weave a perfect lattice and bake a bakery-quality pie at home.
Baking this cherry lattice pie always feels like weaving together a memory. The deep-red cherries, glossy and rich, quietly bubble beneath the golden lattice in a way that just feels like home. It’s the kind of dessert that transports you — to warm kitchens, laughter around the table, and the simple joy of sharing something made by hand. This isn’t just a pie; it’s an experience: sweet, slightly tart, and undeniably comforting. Whether you’re making it for a holiday brunch, a dinner party, or a quiet weekend treat, this pie brings both beauty and warmth to your table.
What do cherries mean for you in dessert-making: are they a nostalgic fruit, a seasonal favorite, or something you don’t usually bake with?
Have you ever made a lattice crust before? What tricks or challenges did you face?
For fillings like this one, do you prefer thickening with cornstarch, tapioca, or something else?
When serving fruit pies, do you lean toward chilled slices for clean cuts or warm servings for maximum juiciness?
What’s your favorite pie-accompaniment: ice cream, whipped cream, custard … or nothing at all?
Full Recipe
Ingredients
Pie Crust
2½ cups all-purpose flour
2 tablespoons granulated sugar
1 teaspoon salt
1 cup (2 sticks) cold unsalted butter, cut into small cubes
5 to 6 tablespoons ice-cold water, added gradually
Cherry Filling
5 to 6 cups pitted cherries (fresh or frozen)
1½ cups granulated sugar
⅓ cup cornstarch (or tapioca starch)
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract (optional)
Pinch of salt
¼ teaspoon almond extract (optional)
Topping & Finish
1 large egg + 1 tablespoon water, beaten (for egg wash)
2 tablespoons coarse sugar (turbinado or granulated), to sprinkle
Method
- Prepare the crust
In a large bowl, whisk together flour, sugar, and salt.
Add the cold butter cubes. Using a pastry cutter, two forks, or clean fingers, work the butter into the flour until the mixture looks like coarse crumbs with some pea-sized bits.
Slowly drizzle the ice water (one tablespoon at a time), mixing gently just until the dough comes together when pressed. Avoid overworking it.
Divide the dough into two equal disks, wrap them individually in plastic, and chill for at least one hour in the refrigerator.
- Make the cherry filling
In another bowl, combine the pitted cherries with sugar, cornstarch, lemon juice, vanilla (if using), salt, and almond extract (if you like that hint of almond).
Stir gently until the cherries are evenly coated, then let the mixture rest briefly. This gives the cornstarch a chance to absorb some juice, which helps the filling thicken better.
- Assemble the pie
Preheat your oven to 450°F (230°C).
On a lightly floured surface, roll out one disk of the dough to a circle large enough to line your 9- or 10-inch pie dish. Carefully transfer it into the dish, pressing gently without stretching.
Pour the cherry filling into the crust, distributing it evenly.
Roll out the second dough disk, then cut into strips about 1 inch wide (or your preferred width). Weave these strips into a lattice pattern over the cherries.
Trim the excess dough from the edges, then seal and crimp the crust. You can brush a little water on the edges to help the top and bottom crust stick.
Brush the lattice with the egg wash (egg + water), then sprinkle the coarse sugar on top.
- Bake
Place the pie on a baking sheet (to catch any drips). Bake for 15 minutes at 450°F (230°C).
Then reduce the oven temperature to 375°F (190°C) and bake for an additional 65–70 minutes, or until the crust is deeply golden and the filling is bubbling vigorously.
If the crust browns too fast, tent the edges loosely with aluminum foil.
Once baked, set the pie on a wire rack and let it cool completely. Cooling is key — it will help the filling thicken so your slices aren’t runny.
Serving (Professional Touch)
For clean, attractive slices, serve the pie room temperature or slightly warmed. If fully chilled, the filling will be firmer.
Pair with a scoop of vanilla ice cream (classic), a swirl of crème fraîche, or a dollop of lightly whipped cream to add creaminess and balance the tart cherries.
Use a thin, sharp knife for cutting. Wipe the blade between slices to keep the lattice intact.
Garnish each plate with a few whole cherries, or dust a little powdered sugar on the crust’s edges for a refined finish.
Discover the timeless charm of a homemade cherry lattice pie — a dessert that’s as beautiful as it is delicious. With its glistening cherry filling and buttery, handcrafted crust woven into a delicate lattice, this pie brings both elegance and warmth to your table. Bake it for special occasions or cozy evenings alike: each slice is a celebration of flavor and tradition. Try this recipe once, and it will surely become a staple in your baking repertoire.