{"@context":"https://schema.org","@type":"Recipe","url":"https://trevorfarias.com/recipes/cherry-pie","markdownUrl":"https://trevorfarias.com/recipes/cherry-pie/recipe.md","name":"Homemade Lattice Cherry Pie Recipe","description":"Homemade cherry pie with a flaky all-butter lattice crust and a bright, juicy filling that slices cleanly. Works with fresh or frozen sweet or tart cherries.","summary":"To make cherry pie, toss 6 cups of pitted cherries with sugar, cornstarch, lemon juice and a little almond extract, pour into a 9-inch bottom crust and top with a lattice. Bake at 400°F for 20 minutes, then at 375°F for 40 to 50 minutes more, until the juices bubble thickly in the center. Cool for at least 4 hours so the filling sets.","author":"Trevor Farias","publisher":"Trevor's Kitchen","datePublished":"2026-10-06","dateModified":"2026-10-06","category":"Pies","cuisine":"American","keywords":["cherry pie recipe","homemade cherry pie","lattice cherry pie","cherry pie with frozen cherries","fresh cherry pie","sour cherry pie"],"prepTime":"PT45M","cookTime":"PT1H10M","totalTime":"PT7H","yield":"One 9-inch pie (8 slices)","servings":8,"ingredientGroups":[{"name":"For the double crust","ingredients":[{"amount":"2 1/2","unit":"cups","name":"all-purpose flour","note":"320 g","text":"2 1/2 cups all-purpose flour, 320 g"},{"amount":"1","unit":"tablespoon","name":"granulated sugar","text":"1 tablespoon granulated sugar"},{"amount":"1","unit":"teaspoon","name":"fine salt","text":"1 teaspoon fine salt"},{"amount":"1","unit":"cup","name":"cold unsalted butter","note":"226 g, cubed","text":"1 cup cold unsalted butter, 226 g, cubed"},{"amount":"6 to 8","unit":"tablespoons","name":"ice water","text":"6 to 8 tablespoons ice water"}]},{"name":"For the filling","ingredients":[{"amount":"6","unit":"cups","name":"pitted cherries","note":"fresh or thawed frozen, tart or sweet","text":"6 cups pitted cherries, fresh or thawed frozen, tart or sweet"},{"amount":"3/4 to 1","unit":"cup","name":"granulated sugar","note":"3/4 cup for sweet cherries, 1 cup for tart","text":"3/4 to 1 cup granulated sugar, 3/4 cup for sweet cherries, 1 cup for tart"},{"amount":"1/4","unit":"cup","name":"cornstarch","text":"1/4 cup cornstarch"},{"amount":"1 to 2","unit":"tablespoons","name":"fresh lemon juice","note":"use 2 for sweet cherries","text":"1 to 2 tablespoons fresh lemon juice, use 2 for sweet cherries"},{"amount":"1/4","unit":"teaspoon","name":"almond extract","text":"1/4 teaspoon almond extract"},{"amount":"1","name":"pinch fine salt","text":"1 pinch fine salt"},{"amount":"1","unit":"tablespoon","name":"unsalted butter","note":"cut into small pieces","text":"1 tablespoon unsalted butter, cut into small pieces"}]},{"name":"For the top","ingredients":[{"amount":"1","name":"large egg","note":"beaten with 1 tablespoon milk","text":"1 large egg, beaten with 1 tablespoon milk"},{"amount":"1","unit":"tablespoon","name":"coarse or granulated sugar","text":"1 tablespoon coarse or granulated sugar"}]}],"steps":[{"step":1,"name":"Make the dough","text":"Whisk the flour, sugar and salt in a large bowl. Rub in the cold butter until the largest pieces are the size of peas. Sprinkle in 6 tablespoons of ice water and toss with a fork, adding more a little at a time until the dough holds together when squeezed. Divide in half, shape into 2 disks, wrap and refrigerate for at least 1 hour.","tip":null},{"step":2,"name":"Line the pie plate","text":"Roll one disk into a 12-inch circle on a floured surface and fit it into a 9-inch pie plate, leaving the overhang. Refrigerate. Roll the second disk into an 11-inch circle on parchment, cut it into 10 strips about 1 inch wide, and refrigerate the strips on the parchment.","tip":null},{"step":3,"name":"Make the filling","text":"Put a rimmed baking sheet on the lowest oven rack and heat the oven to 400°F. In a large bowl, stir together the sugar, cornstarch and salt. Add the cherries, lemon juice and almond extract and toss until evenly coated.","tip":null},{"step":4,"name":"Fill and weave the lattice","text":"Pour the filling into the bottom crust and dot with the butter. Weave the dough strips over the top in a lattice. Trim the strips and bottom crust to a 1/2-inch overhang, fold the edge under and crimp. Brush the lattice and edge with the egg wash and sprinkle with sugar.","tip":"If the dough gets soft and sticky while you work, chill the pie for 15 minutes before baking."},{"step":5,"name":"Bake","text":"Set the pie on the hot baking sheet and bake for 20 minutes. Reduce the oven to 375°F and bake for 40 to 50 minutes more, until the crust is deep golden and thick juices are bubbling slowly in the center of the pie. Cover the edges with foil if they brown too fast.","tip":null},{"step":6,"name":"Cool","text":"Cool the pie on a wire rack for at least 4 hours before slicing so the filling can set. Serve with vanilla ice cream or whipped cream.","tip":null}],"equipment":["9-inch pie plate","Rolling pin","Pastry cutter or sharp knife","Cherry pitter (for fresh cherries)","Rimmed baking sheet","Pastry brush"],"notes":["Use 1 cup sugar for tart cherries and 3/4 cup for sweet cherries.","For frozen cherries, thaw and drain them, adding back only 1/2 cup of the juice.","Bake until the juices bubble in the center, not just at the edges.","Cool at least 4 hours before slicing."],"storage":["Keep the pie loosely covered at room temperature for up to 2 days, or refrigerate for up to 5 days.","Freeze the baked, cooled pie wrapped tightly for up to 3 months. Thaw at room temperature and warm in a 350°F oven for 15 to 20 minutes to crisp the crust."],"variations":["Cherry crumble pie: skip the top crust and cover the filling with a crumb topping of 3/4 cup flour, 1/2 cup brown sugar, 1/2 cup oats and 6 tablespoons melted butter.","Cherry berry: replace 2 cups of the cherries with blueberries or raspberries.","Full top crust: cover with the whole second crust and cut several vents in the top."],"faqs":[{"question":"Can I use frozen cherries for cherry pie?","answer":"Yes. Thaw about 2 pounds of frozen pitted cherries in a colander over a bowl, then use the cherries plus only 1/2 cup of the collected juice. Otherwise the filling will be too wet."},{"question":"How do you keep cherry pie from being runny?","answer":"Use 1/4 cup cornstarch, bake until thick juices bubble in the center of the pie, and let it cool for at least 4 hours before cutting."},{"question":"Are sweet or sour cherries better for pie?","answer":"Tart (sour) cherries are traditional and give a brighter, tangier pie. Sweet cherries also make a delicious pie; use less sugar and a little more lemon juice."},{"question":"Can I make cherry pie ahead of time?","answer":"Yes. Bake it up to 2 days ahead and keep it covered at room temperature, or freeze the baked pie for up to 3 months."}],"nutritionPerServing":{"calories":470,"fatGrams":24,"saturatedFatGrams":15,"carbohydrateGrams":61,"fiberGrams":3,"sugarGrams":33,"proteinGrams":5,"sodiumMilligrams":300,"cholesterolMilligrams":85}}