Sweetheart Cherry Lattice Pie (Printable)
A luscious cherry dessert with a flaky lattice crust and sweet-tart filling. Ideal for holidays and gatherings.
# 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 for egg wash
13 - 1 tablespoon coarse sugar for sprinkling
# How-to Steps:
01 - Whisk flour, sugar, and salt in a large bowl. Add cubed butter and cut in using a pastry cutter or fingertips until mixture resembles coarse crumbs with pea-sized butter pieces remaining. Gradually drizzle in ice water while stirring just until dough holds together when pinched.
02 - Divide dough in half and shape each portion into a flat disk. Wrap tightly in plastic wrap and refrigerate for at least 1 hour or up to 2 days. This resting period allows gluten to relax for easier rolling.
03 - Combine pitted cherries, sugar, cornstarch, lemon juice, almond extract, and salt in a large bowl. Gently fold together until cherries are evenly coated and cornstarch has dissolved. Let stand for 15 minutes to release juices.
04 - Position oven rack to center and preheat to 400°F. On a lightly floured surface, roll one dough disk into a 12-inch circle. Carefully transfer to a 9-inch pie dish, pressing gently into the bottom and sides. Trim edges to hang 1 inch over the rim.
05 - Pour cherry filling into the prepared bottom crust, mounding slightly in the center. Dot with additional butter pieces if desired for extra richness.
06 - Roll remaining dough disk into an 11-inch circle. Cut into 1-inch wide strips. Lay half the strips parallel across the pie, spacing evenly. Weave remaining strips perpendicular through the first strips, alternating over and under to create a lattice pattern.
07 - Trim lattice strips flush with bottom crust. Fold bottom crust overhang over lattice strips and crimp edges with fingers or fork to seal. Use a small heart-shaped cutter to cut decorative shapes from dough scraps and press onto lattice if desired.
08 - Brush entire lattice top and crimped edges lightly with beaten egg using a pastry brush. Sprinkle coarse sugar evenly over the surface for a sparkling, crunchy finish.
09 - Place pie on a foil-lined baking sheet to catch drips. Bake at 400°F for 20 minutes until crust begins to set and turn light golden.
10 - Reduce oven temperature to 350°F without opening door. Continue baking for 30-35 minutes until lattice is deep golden brown and filling bubbles thickly through the vents. Shield edges with foil if browning too quickly.
11 - Transfer pie to a wire rack and cool completely for at least 3 hours. This essential step allows the filling to set properly for clean slices. Serve at room temperature or slightly warmed.
# Expert Pointers:
01 -
- The almond extract creates this mysterious background note that makes people ask whats your secret ingredient
- That moment when you pull it from the oven and the crust is golden and the filling is bubbling through the lattice is pure kitchen magic
02 -
- Cold ingredients are nonnegotiable for flaky crust, so keep your butter in the freezer until the exact moment you need it
- That bubbling filling through the lattice is not just pretty, it is your visual cue that the cornstarch has properly activated and the filling is fully thickened
03 -
- Place your pie dish on a baking sheet to catch any sugary overflow, because oven cleanup after cherry pie disaster is no ones idea of a good time
- If your lattice is browning too quickly, tent the pie loosely with foil for the last 15 minutes of baking