Sweetheart Cherry Lattice Pie (Print View)
A luscious cherry pie with flaky lattice crust and sweet-tart filling, perfect for festive moments.
# 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
# Method:
01 - Combine flour, sugar, and salt in a large bowl. Add cubed butter and cut in with a 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 and set aside.
03 - Preheat oven to 400°F. Roll out one dough disk on a floured surface to fit a 9-inch pie dish. Transfer to the dish and trim the edges. Pour cherry filling into the crust.
04 - Roll out the second dough disk and cut into 1-inch wide strips. Lay half the strips over the pie in one direction, then weave remaining strips crosswise to form a lattice. Trim and crimp edges to seal. For decoration, use a small heart-shaped cutter to make heart cutouts from any dough scraps and decorate the lattice.
05 - Brush lattice and edges with beaten egg and sprinkle with coarse sugar. Bake for 20 minutes at 400°F, then reduce oven to 350°F and bake an additional 30 minutes until crust is golden and filling is bubbling. Cool at least 3 hours before slicing.
# Insider Tips:
01 -
- The lattice crust looks impressive but is easier than you think
- That almond extract in the filling creates this incredible bakery style depth
02 -
- The filling needs to cool completely to set properly otherwise you will get a runny slice
- Start checking the crust after 40 minutes because oven temperatures vary wildly
03 -
- Place the pie on a baking sheet to catch any bubbly over spills
- Let the pie cool for the full 3 hours before slicing into it