Sweetheart Cherry Lattice Pie (Printable Version)
A classic tart-sweet cherry filling with a flaky butter lattice crust, ideal for special celebrations.
# What You Need:
→ Pie Crust
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 teaspoon salt
05 - 6–8 tablespoons ice water
→ Cherry Filling
06 - 5 cups fresh or frozen pitted sweet cherries
07 - 3/4 cup granulated sugar
08 - 1/4 cup cornstarch
09 - 1 tablespoon lemon juice
10 - 1/4 teaspoon almond extract
11 - 1/4 teaspoon salt
→ Assembly & Finish
12 - 1 egg, beaten
13 - 1 tablespoon milk
14 - 1 tablespoon coarse sugar
# How to Make It:
01 - Whisk together flour, sugar, and salt in a large bowl. Cut in cold, cubed butter using a pastry blender or fingertips until mixture resembles coarse crumbs. Gradually add ice water, mixing just until dough comes together. Divide dough in half, shape into discs, 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 evenly coated. Set aside.
03 - On a floured surface, roll one dough disc into a 12-inch circle. Fit dough into a 9-inch pie pan, allowing some overhang. Spoon cherry filling into the crust.
04 - Roll remaining dough disc into a 12-inch circle. Cut into 1/2-inch strips. Arrange half the strips horizontally across the pie, then weave remaining strips vertically to form a lattice pattern. Trim excess dough and crimp edges to seal. Use scraps to cut decorative heart shapes if desired.
05 - Whisk egg and milk together until combined. Brush mixture over lattice crust and edges. Sprinkle with coarse sugar if desired.
06 - Place pie on a baking sheet. Bake at 400°F for 20 minutes. Reduce temperature to 350°F and continue baking for 35–40 minutes until crust is golden brown and filling is bubbly.
07 - Transfer pie to a wire rack and allow to cool completely before slicing to ensure filling sets properly.
# Expert Advice:
01 -
- The almond extract quietly amplifies the cherry flavor without stealing the show
- That moment when you pull it from the oven and the filling is bubbling up through the lattice like magma
02 -
- If your kitchen is warm, work quickly and keep returning the dough to the refrigerator so the butter does not soften
- The pie needs to cool completely at room temperature or the filling will run everywhere when you slice it
03 -
- Place a baking sheet on the rack below the pie to catch any drips before they hit your oven floor
- If the edges brown too quickly, cover them with a pie shield or foil ring halfway through baking