# Homemade Lattice Cherry Pie Recipe

Source: https://trevorfarias.com/recipes/cherry-pie
Author: Trevor Farias (Trevor's Kitchen)
Published: 2026-10-06 · Updated: 2026-10-06
Category: Pies · Cuisine: American

> 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.

## At a glance

- Prep time: 45 minutes
- Cook time: 1 hour to 1 hour 10 minutes
- Total time: 7 hours (Includes 1 hour chilling the dough and 4 hours cooling)
- Yield: One 9-inch pie (8 slices)
- Servings: 8
- Calories per serving: 470

## Ingredients

### For the double crust

- 2 1/2 cups all-purpose flour, 320 g
- 1 tablespoon granulated sugar
- 1 teaspoon fine salt
- 1 cup cold unsalted butter, 226 g, cubed
- 6 to 8 tablespoons ice water

### For the filling

- 6 cups pitted cherries, fresh or thawed frozen, tart or sweet
- 3/4 to 1 cup granulated sugar, 3/4 cup for sweet cherries, 1 cup for tart
- 1/4 cup cornstarch
- 1 to 2 tablespoons fresh lemon juice, use 2 for sweet cherries
- 1/4 teaspoon almond extract
- 1 pinch fine salt
- 1 tablespoon unsalted butter, cut into small pieces

### For the top

- 1 large egg, beaten with 1 tablespoon milk
- 1 tablespoon coarse or granulated sugar

## Instructions

1. **Make the dough.** 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.
2. **Line the pie plate.** 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.
3. **Make the filling.** 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.
4. **Fill and weave the lattice.** 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._
5. **Bake.** 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.
6. **Cool.** 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.

## 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.

## Why this recipe works

- Cornstarch thickens the juicy filling clearly, so the color stays bright.
- A little lemon juice and almond extract make the cherry flavor taste more like cherry.
- Starting the bake at a high temperature sets the crust before the filling softens it.
- Baking until the juices bubble in the center makes sure the cornstarch is fully activated.
- A lattice top lets steam escape, so the filling thickens instead of turning soupy.

## Fresh or frozen cherries?

Both work well. For fresh cherries, you will need about 2 1/2 pounds of whole cherries to get 6 cups pitted. A cherry pitter saves a lot of time. For frozen cherries, use about 2 pounds of pitted frozen cherries. Thaw them in a colander set over a bowl, and use only 1/2 cup of the collected juice in the filling.

Tart (sour) cherries such as Montmorency are the traditional choice and give a bright, tangy pie. Sweet cherries such as Bing make a richer, milder pie and need less sugar and a little more lemon.

## How to keep cherry pie from being runny

There are three keys. First, use enough cornstarch. Second, bake the pie until you can see thick juices bubbling slowly through the lattice in the center of the pie, not just at the edges; cornstarch has to boil to thicken. Third, let the pie cool for at least 4 hours. Cut into it warm, and the filling will run no matter what.

## How to make a simple lattice

Roll the top crust into an 11-inch circle and cut it into 10 strips about 1 inch wide. Lay 5 strips across the filling in one direction. Fold back every other strip, lay one strip across the other way, and unfold. Fold back the alternate strips, add the next crosswise strip, and repeat until the top is woven. If that feels fiddly, simply lay 5 strips one way and 5 strips across them; it will still look lovely.

## 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.

## Frequently asked questions

**Can I use frozen cherries for cherry pie?**

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.

**How do you keep cherry pie from being runny?**

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.

**Are sweet or sour cherries better for pie?**

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.

**Can I make cherry pie ahead of time?**

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.

## Nutrition (per serving, estimated)

- Calories: 470
- Fat: 24 g
- Saturated fat: 15 g
- Carbohydrates: 61 g
- Fiber: 3 g
- Sugar: 33 g
- Protein: 5 g
- Sodium: 300 mg
- Cholesterol: 85 mg

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Recipe by Trevor Farias. Full page with photos: https://trevorfarias.com/recipes/cherry-pie
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