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
Serving: 190g | Calories: 410kcal | Carbohydrates: 60g | Protein: 5g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 57mg | Sodium: 280mg | Potassium: 255mg | Fiber: 3g | Sugar: 28g | Vitamin A: 580IU | Vitamin C: 5mg | Calcium: 22mg | Iron: 2mg