Flaky homemade crust, juicy cherries, and that classic lattice top. This is fresh cherry pie the way I like to make it. Serve it warm with a scoop of vanilla ice cream and you’ve got the perfect dessert.
When Cherries Deserve a Pie
This fresh cherry pie is the whole point of cherry season. A golden, flaky butter crust with a lattice that cracks just right when you cut through, and underneath it’s all glossy red fruit that looks almost too good to eat. Almost. A slice on a plate with a scoop of ice cream beside it is about as classic as it gets.
This summer gave us one of those Pacific Northwest cherry crops that was beyond generous. In fact, it was epic. No frost wrecking things, the bloom was perfect, and the trees delivered. If you were here, you know. If you weren’t, just trust me, the cherries earned their pie this year. And they’re still in stores and farmstands.
And about that lattice crust: stop worrying. It doesn’t need to be perfect. Mine never is. The best ones bake up a little crooked, a little rustic, and they still disappear before you’ve even set down the knife.
What Makes This Pie My Kind of Trouble
- Frozen butter is the real pie crust cheat code.
- The lattice top looks fancy but it’s basically kitchen origami.
- Cherries are still everywhere and I can’t stop buying them.
- Works with fresh or frozen cherries, so can be made year-round.
Ingredients You’ll Need
This isn’t a long list of ingredients, mostly basics when it comes to making cherry pie.
- Unsalted butter – freeze it first, cold butter makes magic crust.
- All-purpose flour – the stage everything else gets to shine on.
- Sugar – sweet enough without turning the pie into candy.
- Salt – the tiny detail that makes all the flavors louder.
- Ice water – keeps the dough cool and the crust flaky.
- Cherries – fresh if you can, chopped just enough to spill their juice.
- Lemon juice – a quick hit of acid that wakes everything up.
- Cornstarch – the difference between a slice of pie and a bowl of cherry soup.
- Vanilla extract – smooth talker in the background.
- Almond extract – the little secret that makes cherries taste bigger.
- Egg + water – brushed over the lattice so it bakes up shiny and golden.
How to Make Fresh Cherry Pie
Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.
- Step One (make the crust)
Whisk together the flour, sugar, and salt. Grate that frozen butter right into the bowl and toss it until each bit is coated. Add ice water and gently bring it into a dough. If it feels dry, add just a splash more. Divide the dough, wrap each piece, and chill it for an hour. This is why we chill pie dough. - Step Two (cherries)
Pit and roughly chop the cherries. If you don’t have a pitter, set a cherry on a small bottle’s neck and push a straw through. The pit drops right out. Stir the cherries with lemon juice, sugar, cornstarch, vanilla, almond extract, and a pinch of salt. Cook it on the stove until it bubbles and thickens, then let it cool until it’s not piping hot. - Step Three (bottom crust)
Roll out one disc of dough to about ⅛ inch (3 mm) thick. Lay it into a 9-inch (23 cm) pie dish, letting the edges hang over for later. - Step Four (lattice top)
Roll out the second dough disc and cut it into strips about ½ inch (1.25 cm) wide. Lay a few strips over the filling one way, fold back every other strip, weave another strip the other way, and keep going until it’s all covered. Rustic is your friend here. Trim and crimp the edges however you like. - Step Five (egg wash and chill)
Whisk an egg with a little water and brush it all over the lattice. Sprinkle sugar on top so it bakes up shiny. Pop the pie into the fridge for about 45 minutes while the oven heats to 400°F (200°C). - Step Six (bake)
Bake on the middle rack for 15 minutes. Lower the heat to 350°F (175°C) and bake about 35 minutes more, until the crust is golden and the filling is bubbling. If the edges are turning too brown, gently cover them with foil. - Step Seven (cool and serve)
Let it cool so the filling can set. Then slice it, top with vanilla ice cream, and dig in.
Tips for the Best Cherry Pie
A few little things make this fresh cherry pie what it is, and I don’t skip them.
- I grate frozen butter straight into the flour. It’s the easiest way to get that crust extra flaky.
- Use European-style butter (such as Keryygold). It has more flavor and less water, and that little switch makes a big difference.
- If you feel like changing it up, drop the almond extract and add ¾ teaspoon (2 g) ground cinnamon and ⅛ teaspoon (0.3 g) ground cloves instead. It works any time of year, and especially nice if you are making this pie around the holidays.
- Don’t rush the filling into the crust. Let it cool down first or you’ll end up with a soggy bottom.
- Sugar on the crust is optional. After brushing the lattice with the egg wash, add turbinado sugar before baking. I like the crunch it gives once it’s baked.
- And as much as it smells amazing, give the pie time to cool. If you cut it too soon, all that cherry goodness will slide right out.
How to Store, Serve, and Freeze It
Cherry pie holds up better than you think, and I always make sure to stretch it a few extra days if I can.
- Once the pie has cooled completely, keep it covered on the counter for up to 3 days.
- If you want it to last a little longer, move it to the fridge and it will stay good for about a week.
- Serve leftovers at room temp, or warm a slice in the oven for a few minutes so the crust crisps back up.
- Freezing works too. Wrap individual slices tightly in plastic wrap and foil, then freeze. They thaw quickly and taste almost as good as fresh.
- Leftover cherry pie also makes a perfectly acceptable breakfast, and I won’t be convinced otherwise.
FAQs About Fresh Cherry Pie
- Can I use frozen cherries instead of fresh?
Yes. Just thaw them and drain off the extra liquid so you don’t end up with a runny filling. Fresh has the best flavor, but frozen makes it possible to bake this pie any time of year. - Why do you grate frozen butter for the crust?
Because it works. Cold butter is the secret to flaky pie dough, and grating it straight from the freezer keeps little pieces of butter scattered through the dough. Those melt in the oven and give you layers. - Can I use store-bought crust?
You can. I’ve done it myself when time was tight. But if you want that rich, flaky crust that makes this pie really stand out, take the time for homemade. Using European-style butter is worth it too. - How do I keep the crust from getting soggy?
Let the filling cool before it goes into the shell. Hot filling will steam the bottom crust and make it soft. I sometimes dust the bottom with a little flour or cornstarch before filling just to be safe. - Can I make this pie ahead of time?
Yes. You can make the fresh cherry pie filling a day ahead and stash it in the fridge. You can also put the whole pie together the night before, keep it chilled, and bake it when you are ready to serve. - What about sprinkling sugar on the crust?
Totally optional, but I love it. After brushing the lattice with egg wash, sprinkle on some turbinado sugar before baking. It bakes up golden and adds a sweet crunch on top. - Do I really have to make a lattice top?
No. A lattice looks classic, but you can cover the pie with a solid crust and cut a few vents, or use cookie cutters to make shapes. Rustic is always welcome here.
Other Things I Make With Fresh Cherries
Still swimming with fresh cherries, here are a few more ways I like to put them to work.
- Fresh Cherry Berry Crisp – Tart and sweet under a buttery oat topping.
- Chocolate Cherry Cupcakes – Rich chocolate cake with cherry buttercream.
- Cherry-Almond Coffee Cake – My favorite kind of weekend slice.
- Fresh Cherry Coconut Chocolate Chip Ice Cream – Creamy, scoopable, and loaded with fruit.
- Mixed Berry and Cherry Clafoutis – Custardy, light, and just barely sweet.
- Fresh Cherry Greek Yogurt Bites – Quick to mix up and easy to keep in the fridge.
Let the Cherries Talk
This fresh cherry pie doesn’t need much hype. The pile of summer fruit and the flaky crust are enough to stop you mid-sentence when slices are being passed around the table.
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Fresh Cherry Pie with Lattice Crust
Homemade cherry pie with a flaky, golden crust and a glossy cherry filling. Made with fresh cherries and finished with a classic lattice top, this pie is simple, juicy, and always better with a scoop of vanilla ice cream.
Servings: 8
Calories: 410kcal
Equipment
- mixing bowls One large, one medium.
- measuring cups and spoons For accuracy.
- cheese grater To grate frozen butter.
- Saucepan To cook filling.
- cherry pitter or metal straw. To pit cherries.
- pastry brush To brush the egg wash on the lattice crust.
- 9-inch pie plate (23 cm) For baking the pie.
Ingredients
Pie Crust:
- 2½ cups (300 g) all-purpose flour
- 1 tbsp (12 g) granulated sugar
- 1 tsp (6 g) table salt
- 1 cup (227 g) unsalted butter frozen
- ¼ cup (60 ml) ice water plus 1–2 tablespoons (15–30 ml) more if needed
Cherry Filling:
- 4½ cups fresh cherries pitted and roughly chopped (about 1 ½ pounds / 680 g pitted, or about 3 pounds / 1.4 kg whole cherries before pitting)
- 1 tbsp (15 ml) fresh lemon juice
- ⅓ cup (40 g) cornstarch
- ⅔ cup (135 g) granulated sugar
- ½ tsp (3 g) table salt
- 1 tsp (5 ml) vanilla extract
- ¼ tsp (1 ml) almond extract
Topping:
- 1 egg + 1 tablespoon (15 ml) water, beaten (egg wash)
- 2 tbsps (24 g) turbinado sugar (optional, for sprinkling after egg wash)
Instructions
- In a large mixing bowl, whisk together the flour, sugar, and salt.2½ cups (300 g) all-purpose flour, 1 tbsp (12 g) granulated sugar, 1 tsp (6 g) table salt
- Grate the frozen butter directly into the bowl, tossing it with the flour mixture as you go so the shreds stay coated.1 cup (227 g) unsalted butter
- Stir in the ice water and use your hands to bring the dough together. Add an extra tablespoon of water if the dough feels dry.¼ cup (60 ml) ice water
- Divide the dough in half, shape each half into a disc, wrap in plastic wrap, and refrigerate for 1 hour.
- Pit the cherries. If you don’t have a pitter, set a cherry on top of the neck of a small bottle and push a metal straw through to pop out the pit. Roughly chop the pitted cherries.4½ cups fresh cherries
- In a medium saucepan, combine the cherries, lemon juice, cornstarch, sugar, salt, vanilla, and almond extract. Cook over medium heat until the mixture starts bubbling, then continue cooking for 5 minutes until thickened. Remove from the heat and let it cool most of the way.1 tbsp (15 ml) fresh lemon juice, ⅓ cup (40 g) cornstarch, ⅔ cup (135 g) granulated sugar, ½ tsp (3 g) table salt, 1 tsp (5 ml) vanilla extract, ¼ tsp (1 ml) almond extract
- Roll out one disc of dough to about ⅛ inch (3 mm) thick and fit it into a 9-inch (23 cm) pie dish, leaving some overhang around the edges.
- Roll out the second disc of dough and cut it into strips about ½ inch (1.25 cm) wide. Lay half the strips evenly across the pie filling in one direction, leaving a little space between each strip. Fold back every other strip halfway, then lay a strip across in the opposite direction. Unfold the strips, fold back the others, and continue weaving until you have a lattice. Trim the excess dough and crimp the edges to seal.
- Whisk together the egg and water. Brush over the lattice and sprinkle with turbinado sugar if using.1 egg + 1 tablespoon (15 ml) water, beaten (egg wash), 2 tbsps (24 g) turbinado sugar
- Refrigerate the assembled pie for about 45 minutes while preheating the oven to 400°F (200°C).
- Place the pie in the middle of the oven and bake for 15 minutes. Reduce the oven temperature to 350°F (175°C) and continue baking for about 35 minutes, until the crust is golden and the filling is bubbling. If the edges of the crust start to brown too quickly, cover them with foil for the remainder of the baking time.
- Remove from the oven and let the pie cool before slicing and serving.
Notes
- European-style butter is worth using for pie dough since it has more flavor and less water.
- The filling can be made a day ahead and stored in the fridge, then cooled and added to the crust when you are ready to bake.
- A lattice top looks great, but you can also cut the top crust into simple strips or shapes if weaving isn’t your thing.
- Leftovers keep well in the fridge, and I think cherry pie tastes even better the next day.
- Sprinkling sugar on top is optional, but I like the crunch it gives.
Nutrition
Nutrition Facts
Fresh Cherry Pie with Lattice Crust
Amount Per Serving (190 g)
Calories 410
Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 11g69%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 57mg19%
Sodium 280mg12%
Potassium 255mg7%
Carbohydrates 60g20%
Fiber 3g13%
Sugar 28g31%
Protein 5g10%
Vitamin A 580IU12%
Vitamin C 5mg6%
Calcium 22mg2%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Have you made this Fresh Cherry Pie with Lattice Crust? I’d love to hear how it turned out — leave a comment below and let me know.
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Cary J says
I got to work on this yesterday right after you posted it. Cherries are still going strong here and I used my frozen ones. The lattice crust came out beautifully and the filling is delish. Thank you so much, I never thought I make such a pretty pie.
Beth says
I made your cherry pie yesterday and just served it today. The crust held up beautifully and the filling was incredible. So easy to make. Love the buttery lattice crust.
Kayla says
Made this and it’s so gorgeous. And this is my first pie ever. Thanks for giving me the confidence to do it!
Ronnie says
This cherry pie was the hit of my party last night. Thanks.
Kiki says
I served this cherry pie with whipped cream and it was so good. Easier to make than I thought. Was the hit of the bbq.
Ofelia says
This was my first time making a latice a crust and you’re right, it was easy. Thanks for the lovely recipe. Love cherry pie.