Cherry Pie Lattice Crust (Printable)

Flaky crust with a sweet-tart cherry filling and a golden lattice top, perfect for summer gatherings.

# What You'll Need:

→ Crust

01 - 2 1/2 cups all-purpose flour
02 - 1 teaspoon salt
03 - 1 tablespoon granulated sugar
04 - 1 cup unsalted butter, cold and cubed
05 - 6-8 tablespoons 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 tablespoon lemon juice
10 - 1/4 teaspoon almond extract
11 - 1/8 teaspoon salt

→ Assembly

12 - 1 egg, beaten for egg wash
13 - 1 tablespoon coarse sugar for sprinkling

# How-to Steps:

01 - Whisk together flour, salt, and sugar in a large bowl. Cut in cold butter using 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 refrigerate for at least 1 hour.
02 - Combine cherries, sugar, cornstarch, lemon juice, almond extract, and salt in a large bowl. Toss until cherries are well coated. Set aside.
03 - Preheat oven to 400°F. On a floured surface, roll out one dough disk into a 12-inch circle. Fit into a 9-inch pie dish, leaving a slight overhang. Pour cherry filling into the crust.
04 - Roll out the second dough disk to a 12-inch circle. Cut into 3/4-inch wide strips. Lay half the strips horizontally over the filling, then weave remaining strips vertically to form a lattice pattern.
05 - Trim and crimp edges to seal. Brush lattice and edges with beaten egg, then sprinkle with coarse sugar if desired. Place pie on a baking sheet and bake for 20 minutes. Reduce oven temperature to 350°F and bake an additional 35 minutes, until crust is golden and filling is bubbling. Cool on a wire rack for at least 2 hours before serving.

# Expert Pointers:

01 -
  • The almond extract creates this magical depth that makes people ask whats your secret
  • That moment when you pull it from the oven and the filling is bubbling through the lattice like edible jewelry
  • Leftovers taste even better the next morning for breakfast, if they last that long
02 -
  • Warm pie filling will run everywhere no matter how long it baked, so patience during cooling is actually part of the recipe
  • If your lattice strips start getting too soft to handle, pop them in the fridge for 10 minutes
  • That bubbling you see through the lattice means the cornstarch has properly activated
03 -
  • Freeze your butter for 15 minutes before starting if your kitchen runs warm
  • Place your pie dish in the fridge while the oven preheats to keep that crust cold
  • If the edges brown too quickly, tent them with foil during the last 15 minutes

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