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Classic Cherry Pie with Lattice Crust

A close-up of a slice of cherry pie with a lattice crust, filled with bright red cherries.
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Bake a cafe-style cherry pie with a thick, non-runny filling and a buttery lattice crust. This recipe uses fresh cherries and a hint of almond extract for a delicious holiday dessert.

Ingredients

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  • 2 ½ cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) cold unsalted butter, cut into ½-inch cubes
  • ½ cup ice water
  • 1 (3-pound) bag fresh or frozen pitted cherries
  • ¾ cup granulated sugar
  • ¼ cup cornstarch
  • 1 tablespoon lemon juice
  • ½ teaspoon almond extract
  • 1 large egg, beaten
  • 1 tablespoon granulated sugar

Instructions

  1. Make the crust: In a large bowl, whisk together flour and salt. Cut in cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Divide the dough in half, flatten each half into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
  2. Prepare the filling: In a large bowl, combine cherries, sugar, cornstarch, lemon juice, and almond extract. Toss gently to coat.
  3. Assemble the pie: Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out one disk of dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim and crimp the edges.
  4. Pour the cherry filling into the pie crust.
  5. Roll out the second disk of dough. Cut into ½-inch strips and arrange them in a lattice pattern over the filling. Trim and press the ends of the strips onto the bottom crust.
  6. Brush the lattice with the beaten egg and sprinkle with the remaining tablespoon of sugar.
  7. Bake for 20 minutes at 400°F (200°C). Reduce the oven temperature to 375°F (190°C) and bake for another 30-35 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, tent the pie loosely with foil.
  8. Let the pie cool completely on a wire rack for at least 3-4 hours before slicing to allow the filling to set.

Notes

  • For a thicker filling, use ⅓ cup cornstarch.
  • If using frozen cherries, do not thaw them before using.
  • You can make the pie dough up to 2 days in advance and store it in the refrigerator.
  • This pie can be made ahead and stored at room temperature for up to 2 days or refrigerated for up to 4 days.

Nutrition

Find it online: https://www.purecookingjoy.com/cherry-pie-cafe-style-lattice-crust/

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