If you’re looking to impress with a dessert that’s both stunning and scrumptious, this Cherry Pie with Lattice Crust Recipe is the one to try. It’s got that perfect harmony of tart cherries and warm spices wrapped up in a flaky, buttery lattice crust that’s just begging to be shared.

A white glass pie dish holds a cherry pie with a golden brown lattice crust on top. The crust has a rough, sugary texture with visible sugar crystals shining on it. The crust edges are thick and crimped, forming a decorative border around the deep red cherry filling. The cherry filling beneath the lattice is glossy and juicy, with some whole cherries showing, some burst open, and red syrup pooling slightly on the side of the missing slice. The pie sits on a white marbled surface with a woven, multicolored cloth behind it. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cherry Pie with Lattice Crust Recipe
Top Tip
How to Serve Cherry Pie with Lattice Crust Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cherry Pie with Lattice Crust Recipe

Why You'll Love This Recipe

I’ve made this cherry pie more times than I can count—each time it turns out with that perfect balance of tangy, sweet, and warmly spiced goodness. Plus, the lattice top? It’s a showstopper, and honestly, making those woven strips is oddly satisfying once you get the hang of it.

Perfect Year-Round Option: Using frozen tart cherries means you can enjoy this pie even when it’s not cherry season.
Beautiful Presentation: The classic lattice crust not only looks stunning but lets the filling peek through just right.
Flavorful Filling: Warm cinnamon, ginger, and a hint of almond extract make the cherries pop with cozy spice notes.
Great Make-Ahead: You can prepare the crust and filling a day or two ahead, making it convenient for your next gathering.

Ingredients & Why They Work

Let’s talk ingredients before we dive in. Picking the right cherries and prepping your crust ahead are key for a pie that slices beautifully and tastes like a dream. Here’s what you’ll need and why each plays an important role in this cherry pie with lattice crust adventure.

Flat lay of fresh bright red tart cherries with stems removed in a simple white ceramic bowl, a small white bowl of glossy thick cherry juice, another small white bowl containing fine white cane sugar, a small white bowl with smooth white cornstarch powder, a small white bowl holding warm golden cinnamon powder, a small white bowl with fine beige ground ginger, a small white bowl of clear almond extract liquid, a pinch of coarse white salt displayed neatly on the white ceramic surface, a round chilled pale golden pie crust disk placed on a simple white ceramic plate, one large uncracked brown egg resting on the surface, and a small white bowl with clear water, all arranged symmetrically and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Frozen pitted tart cherries: Tart cherries provide that bright, tangy flavor that balances the sweetness, and frozen ones make this pie accessible any time of year.
Cornstarch: Acts as a thickener to give your filling that perfect, glossy consistency without being runny.
Cane sugar: For natural sweetness that complements the cherries’ tartness beautifully.
Cinnamon and ground ginger: These warm spices add depth and a cozy touch to the filling.
Almond extract: Just a hint to enhance the cherry flavor and add a subtle nutty aroma.
Salt: To balance the sweetness and bring all the flavors together.
Pie crust dough: Chilled dough is essential to getting that flaky, tender crust that holds up well to the juicy filling.
Egg: For the egg wash that helps the lattice crust brown up with a lovely shine.
Coarse sugar (optional): Sprinkled on top, it adds sparkle and a satisfying crunch.
Vanilla ice cream: The perfect classic pairing for serving, adding creamy richness to each bite.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Cherry Pie with Lattice Crust Recipe is how easily you can tailor it to your tastes and occasion. Whether you want to add a twist to the filling, try different spices, or make it suitable for dietary needs, this pie welcomes your creativity.

Spiced Up: I love adding a tiny pinch of cardamom or allspice along with the cinnamon and ginger for an extra warm, cozy note.
Nutty Crust: For a lovely crunch, sprinkle chopped toasted almonds or pecans on top of the filling before weaving your lattice strips. It adds a delightful texture contrast.
Gluten-Free: Swap the traditional pie crust for a gluten-free version—just be sure to chill it well to keep that flaky texture.
Vegan Version: Replace the egg wash with a simple mixture of maple syrup and a splash of water to get a beautiful golden crust without eggs.
Seasonal Twist: In spring, try mixing in a handful of fresh rhubarb for a tart surprise or add a splash of fresh lemon juice for brighter fruit flavor.

Step-by-Step: How I Make Cherry Pie with Lattice Crust Recipe

The image shows a thick slice of mixed berry pie on a white plate with a blue rim, placed on a white marbled surface with a pink and white checkered cloth in the background. The pie slice has two main layers: a golden brown crispy top crust with a lattice pattern and a glossy mixed berry filling underneath, which includes dark purple, red, and yellow berries, giving a juicy and slightly shiny look. The crust edges are uneven and flaky, and the filling is spilling slightly out of the slice, showing the different berry pieces clearly. There is a silver fork placed behind the plate. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prepare Your Cherries and Juice

Start by draining your thawed cherries in a strainer over a bowl to catch all those precious juices. Don’t discard the juice! Measure out 1 cup for the filling and save any extra for another delicious use. Pop the cherries into a large bowl—they’ll be ready soon to soak in all that thickened, spiced goodness. If you find you don’t have quite enough juice, gently microwave the cherries for 15 seconds at a time and press lightly to coax out more liquid.

Step 2: Whisk Up the Cornstarch Slurry

In a small bowl, whisk the cornstarch with ¼ cup water until it’s perfectly smooth—no lumps here! This slurry will thicken your cherry juice into that glossy, luscious filling we all dream about. Set it aside for a moment while you bring the cherries’ juice to a boil.

Step 3: Cook the Sweet Cherry Filling

Bring your measured cherry juice to a gentle boil in a small saucepan. Stir in the cane sugar until it’s completely dissolved, then add your cornstarch slurry. Keep stirring as the mixture thickens into a clear, shiny sauce. Remove from heat, then stir in warm cinnamon, fragrant ground ginger, a touch of almond extract, and just a pinch of salt to balance the flavors. Let this magic cool fully—this step ensures your filling will set rather than runny when baked.

Step 4: Roll Out and Chill Your Pie Crusts

Roll out your chilled pie dough for the bottom crust, leaving about a ½-inch overhang over your 9- or 9.5-inch pie plate. Cover it loosely with plastic wrap and pop it in the fridge for 30 minutes. At the same time, roll out the dough for your top crust and keep it chilled on a baking sheet. Meanwhile, preheat your oven to 425°F and place a baking sheet on the bottom rack—this catches drips and helps cook the crust evenly.

Step 5: Assemble the Pie with a Beautiful Lattice

Whisk together an egg and 1 tablespoon water to make your egg wash—this will give your lattice crust a gorgeous golden glow. Pour the cooled cherry filling into the bottom crust. Carefully cut your top dough into 1-inch strips and arrange 4 to 5 strips horizontally across the pie. Weave 4 to 5 more strips vertically through them, gently pulling strips back as needed to create that classic lattice pattern. Trim the edges and fold the bottom crust over the lattice, crimping or pressing firmly to seal everything in place.

Step 6: Brush, Bake, and Watch the Magic Happen

Brush the lattice crust with your egg wash, sprinkle coarse sugar if you like that bit of sparkle and crunch, then place the pie on your preheated baking sheet in the oven. Bake at 425°F for 20 minutes to jump-start a crispy crust, then reduce to 375°F and bake for 40 to 50 minutes until the crust is beautifully golden and the filling is bubbling joyfully. If the edges brown too quickly, tent them with foil to keep your pie perfectly golden without burning.

Step 7: Cool It and Serve with a Smile

Patience pays off here—let your pie cool completely for about 4 hours so the filling sets just right. When you’re ready, slice generous wedges and serve with a scoop of vanilla ice cream for that ultimate, comforting summer dessert experience.

Top Tip

These tips come straight from my kitchen to yours, making sure your Cherry Pie with Lattice Crust Recipe turns out beautifully every time. Paying attention to these little details really takes the pie from good to unforgettable.

Perfect Lattice Weaving: Take your time weaving the strips—gently pulling them back and forth helps keep the lattice neatly woven and prevents tearing.
Chill, Chill, Chill: Don’t skip chilling your dough before rolling and assembling. It helps the crust stay flaky and prevents shrinking during baking.
Juice Rescue Tip: If your frozen cherries don’t yield enough juice, warming them briefly in the microwave unlocks extra liquid without diluting the flavor.
Watch the Crust Edges: Tent foil over the edges if they brown too fast—this stops burning and ensures the entire crust bakes perfectly golden.

How to Serve Cherry Pie with Lattice Crust Recipe

A pie with a golden beige crust sits in a clear glass dish on a white marbled surface. The top has a lattice design made of wide, flat strips of crust with scalloped edges, arranged in a crisscross pattern. Through the gaps, bright red cherries and thick, glossy cherry filling spill out, contrasting with the pale crust. The outer edge of the crust is thick and crimped with a ruffled pattern. A white towel with dark stripes is partially visible in the top left corner. photo taken with an iphone --ar 2:3 --v 7

Garnishes

A simple dusting of powdered sugar adds a pretty touch, but for something extra special, top each slice with a scoop of creamy vanilla ice cream—its cool sweetness complements the tart cherries beautifully. Fresh mint leaves or a light drizzle of honey can also bring a fresh, inviting finish.

Side Dishes

This cherry pie shines as a dessert, so keep sides light and fresh — like a crisp green salad with lemon vinaigrette or some lightly roasted nuts. For a true summer meal pairing, try grilled meats or a simple cheese board to round out the experience.

Make Ahead and Storage

Storing Leftovers

Once cooled completely, cover leftover cherry pie tightly with plastic wrap or foil and store it in the refrigerator for up to 4 days. This keeps the crust crispish and the filling luscious.

Freezing

You can freeze the baked pie wrapped well in plastic wrap and then in aluminum foil for up to 2 months. For the best texture, thaw it overnight in the fridge before warming and serving.

Reheating

Reheat slices in a 350°F oven for about 10 to 15 minutes until warmed through and the crust regains some crispness. Avoid the microwave if you want to keep that flaky texture intact.

Frequently Asked Questions:

Can I use fresh cherries instead of frozen?

Absolutely! Fresh cherries work well, especially in season. Just pit and measure about 2 pounds like the recipe calls for. You might need to cook fresh cherries a bit longer to release enough juice.

Why is it important to use tart cherries?

Tart cherries provide a nice balance of tanginess that complements the sweet filling, making the flavor bright and fresh. Sweet cherries can make the pie too sugary, so tart cherries are preferred.

How do I prevent a soggy bottom crust?

Chilling the bottom crust before adding the filling and baking helps it stay firm. Also, using a preheated baking sheet in the oven’s lower rack gives the crust a jump start on cooking and crisping.

Can I make the lattice crust decorative?

Definitely! Feel free to weave the strips tightly and experiment with wider or narrower lattice strips. You can also crimp or flute the edges for a prettier finish.

Final Thoughts

There’s something truly comforting about the aroma of a freshly baked cherry pie filling the kitchen, especially when topped with a golden lattice crust. This Cherry Pie with Lattice Crust Recipe captures that timeless charm while embracing the convenience of frozen tart cherries. Whether it’s a special summer gathering or a cozy night in, savoring this pie with a scoop of vanilla ice cream feels like a warm hug on a plate. Happy baking — I can’t wait for you to enjoy every sweet, tangy bite!