Cherry pie lattice crust sugar (Printable)
Buttery flaky lattice crust enveloping juicy cherries with a sugar-crisp finish, perfect for summer treats.
# What You'll Need:
→ Pie Dough
01 - 2 1/2 cups all-purpose flour
02 - 1 cup unsalted butter, cold and cubed
03 - 1/4 cup granulated sugar
04 - 1/2 tsp salt
05 - 6–8 tbsp ice water
→ Cherry Filling
06 - 5 cups fresh or frozen pitted cherries
07 - 3/4 cup granulated sugar
08 - 1/4 cup cornstarch
09 - 1 tbsp lemon juice
10 - 1/4 tsp almond extract
11 - 1/8 tsp salt
→ Assembly & Topping
12 - 1 egg
13 - 1 tbsp milk
14 - 2 tbsp coarse sugar
# How-to Steps:
01 - Combine flour, sugar, and salt in a large bowl. Cut in cold butter using a pastry cutter or fingertips until mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, just until dough comes together. Divide dough in half, shape into disks, wrap in plastic, and refrigerate for at least 1 hour.
02 - Mix cherries, sugar, cornstarch, lemon juice, almond extract, and salt in a large bowl until well combined. Set aside.
03 - Preheat oven to 400°F. Roll out one dough disk on a floured surface to fit a 9-inch pie dish. Press into the dish and trim excess dough from edges.
04 - Pour the cherry filling into the prepared crust.
05 - Roll out the second dough disk and cut into 10–12 strips, about 1/2 inch wide. Lay half the strips over the pie, evenly spaced. Fold back every other strip halfway, then lay a strip perpendicular. Fold strips back and repeat to weave a lattice pattern. Trim and crimp edges to seal.
06 - Beat the egg with milk. Brush lattice and edges with egg wash mixture. Sprinkle evenly with coarse sugar.
07 - Place pie on a baking sheet. Bake for 20 minutes at 400°F, then reduce oven temperature to 350°F and bake for 30–35 additional minutes until crust is golden brown and filling is bubbling.
08 - Let pie cool for at least 3 hours before slicing to allow filling to set properly.
# Expert Pointers:
01 -
- The lattice crust looks impressive but is actually surprisingly simple to master once you get the rhythm
- That combination of tart cherries and sweet buttery crust hits that perfect balance that makes people ask for seconds
02 -
- Hot filling will spill everywhere no matter how beautiful that lattice looks
- Room temperature butter leads to tough, disappointing crust every time
03 -
- Place a baking sheet on the rack below to catch any cherry overflow
- If the edges brown too quickly, tent with foil halfway through baking