Sweetheart Cherry Lattice Pie

My kitchen smelled like heaven the first time I made this cherry pie on a rainy Sunday afternoon. Something about bubbling fruit and buttery crust just makes everything feel right in the world. I wasnt planning on anything fancy that day, just wanted to use up some cherries Id picked up at the farmers market. Now its become my go-to whenever I need to make someone feel special.

Last Valentines Day, I made two of these pies. One for us and one for the neighbors who helped us through a tough month. The husband came over the next day asking if I could teach his wife how to weave the lattice. Theres something about a homemade cherry pie that says you care enough to spend time.

Ingredients

• 2 1/2 cups all-purpose flour: The foundation of your crust. Room temperature flour mixes more evenly with butter.
• 1 cup unsalted butter, chilled and cubed: Cold butter creates those magical flaky layers. I pop mine in the freezer for 15 minutes before starting.
• 1/2 tsp salt: Essential for balancing sweetness in the crust.
• 1 tbsp granulated sugar: Just enough to give the crust a golden color and subtle sweetness.
• 6–8 tbsp ice water: Ice cold is non negotiable here. Warm water melts the butter and ruins the texture.
• 5 cups pitted sweet cherries: Fresh summer cherries are ideal, but frozen work beautifully in winter months. Just thaw and drain them well.
• 1 cup granulated sugar: Sweet cherries still need help to reach that perfect pie filling sweetness.
• 1/4 cup cornstarch: This thickens the filling so you get those gorgeous slices instead of a runny mess.
• 1 tbsp fresh lemon juice: Brightens everything and prevents the cherries from becoming cloyingly sweet.
• 1/8 tsp almond extract: The secret ingredient. This tiny amount makes the filling taste professional.
• 1/4 tsp salt: A pinch balances all that sugar and enhances the cherry flavor.
• 1 egg, beaten: For that gorgeous golden finish on your lattice crust.
• 1 tbsp coarse sugar: Sparkling sugar makes the pie look like it came from a bakery window.

Instructions

Make the Pie Dough:

Whisk together the flour, sugar, and salt in a large bowl. Add those cold cubed butter bits and work them in with a pastry cutter or your fingertips until everything looks like coarse crumbs with some pea sized pieces remaining. Sprinkle in 6 tablespoons of ice water, tossing gently with a fork. The dough should hold together when squeezed. Add more water if needed, a tablespoon at a time. Divide in half, form into disks, wrap tightly, and refrigerate for at least an hour.

Prepare the Cherry Filling:

In a large bowl, gently combine the cherries, sugar, cornstarch, lemon juice, almond extract, and salt. Let it sit while you roll out the crust. The sugar will start drawing out juice and the cornstarch will begin doing its work.

Roll Out the Bottom Crust:

Preheat your oven to 400°F and roll out one dough disk on a floured surface until its about 12 inches across. Carefully transfer it to your 9 inch pie dish, letting the excess hang over the edges. Trim any really long pieces but leave enough to crimp later.

Fill the Pie:

Pour the cherry filling into the bottom crust. The cornstarch might look clumpy but it will dissolve perfectly during baking. Try to distribute the cherries evenly so the filling is level.

Weave the Lattice Top:

Roll out the second dough disk and cut it into strips about an inch wide. Lay half the strips across the pie parallel to each other. Fold back every other strip, lay a perpendicular strip in the space, then fold the strips back. Repeat this weaving pattern until you have a beautiful lattice. Trim the edges and crimp them together with the bottom crust.

Add Finishing Touches:

Brush the entire lattice crust and edges with beaten egg. Sprinkle generously with coarse sugar for that bakery sparkle. If youre feeling extra romantic, use any dough scraps to cut small hearts and arrange them on the lattice.

Bake to Perfection:

Bake at 400°F for 20 minutes, then reduce the temperature to 350°F and continue baking for another 30 minutes. The crust should be deep golden and the filling should be bubbling vigorously through the lattice. Let it cool completely for at least 3 hours before slicing.

Save

My niece asked if she could help weave the lattice last summer. We made such a mess with flour everywhere but her face when she saw that beautiful woven top was absolutely worth every speck of cleanup. Now she asks to make heart pie every time she visits.

Making the Dough Ahead

The dough actually benefits from resting in the refrigerator overnight. The flour fully hydrates and the butter firms up completely, making it easier to roll out without overworking. I often make the dough on Friday and bake the pie on Saturday.

Fresh vs Frozen Cherries

Fresh cherries are obviously ideal when they are in season but frozen cherries work perfectly fine. Just be sure to thaw them completely and drain off the excess liquid before mixing with the sugar and cornstarch. Frozen fruit releases more water during thawing.

Getting That Lattice Right

Do not stress about perfect weaving. The more rustic and homemade it looks, the more charming the final pie appears. Even if a few strips break or the weaving is not perfectly even, it will still taste incredible.

• Work quickly so the butter does not soften
• If the strips get too warm, pop the pie in the fridge for 15 minutes
• Uneven strips just add to the handmade charm

Save

There is nothing quite like serving warm cherry pie with a scoop of vanilla ice cream to people you love. Its not just a dessert, its a moment.

Recipe FAQs

→ How do I achieve a flaky crust?

Use chilled unsalted butter and cold water, cutting the butter into flour until crumbly before chilling the dough to develop flakiness.

→ Can I use frozen cherries?

Yes, thaw and drain frozen pitted cherries well to prevent excess moisture in the filling.

→ What is the purpose of cornstarch in the filling?

Cornstarch acts as a thickener, helping the cherry juices set to avoid a runny filling.

→ How is the lattice crust assembled?

Roll out the top dough, cut into strips, lay half parallel on the pie, then weave remaining strips crosswise, trimming and sealing the edges.

→ How long should the pie cool before slicing?

Allow the pie to cool for at least three hours so the filling sets and slices cleanly.