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.
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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.

- 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.
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

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

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:
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.
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.
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.
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!
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Cherry Pie with Lattice Crust Recipe
- Prep Time: 2 hours
- Cooling Time: 4 hours
- Cook Time: 1 hour
- Total Time: 3 hours
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This classic cherry pie recipe features tart frozen cherries cooked into a sweet, spiced filling with a beautiful lattice top crust. Perfect for summer or any time of year using frozen cherries, this pie offers a delightful balance of tangy fruit, warm spices, and a buttery flaky crust. Serve it chilled or slightly warm with vanilla ice cream for an irresistible dessert.
Ingredients
Filling
- 2 pounds frozen pitted tart cherries, thawed, juices reserved
- ¼ cup cornstarch
- ¼ cup plus 1 tablespoon water
- ¾ cup cane sugar
- ½ teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon almond extract
- Pinch salt
Crust and Assembly
- 1 recipe Pie Crust, chilled at least 2 hours
- 1 large egg
- Coarse sugar, optional
- Vanilla ice cream, for serving
Instructions
- Prepare Cherries: Place the thawed cherries in a strainer set over a bowl to catch excess juices. Measure out 1 cup of reserved cherry juice; save any leftover juice for another use. Transfer cherries to a large bowl.
- Make Cornstarch Slurry: In a small bowl, whisk together the cornstarch and ¼ cup water until smooth. Set aside.
- Cook Filling: Pour 1 cup cherry juice into a small saucepan and bring to a boil. Add the sugar and stir until dissolved. Return to a boil, then stir in the cornstarch mixture. Cook while stirring until the juice thickens and looks clear and glossy. Remove from heat, then stir in cinnamon, ginger, almond extract, and salt. Let cool completely.
- Prepare Bottom Crust: Roll out the chilled pie crust dough according to your pie crust recipe, leaving a ½-inch overhang on all sides of a 9- or 9.5-inch pie plate. Cover loosely with plastic wrap and chill for 30 minutes. Meanwhile, preheat oven to 425°F placing a baking sheet inside on the bottom rack.
- Prepare Top Crust: Roll out the remaining dough using the same method. Transfer to a baking sheet, cover loosely, and chill in the refrigerator while bottom crust chills.
- Make Egg Wash: Whisk the egg with the remaining 1 tablespoon water in a small bowl and set aside.
- Assemble Pie: Remove bottom crust from fridge and pour in the cooled filling. Transfer top crust to a cutting board and cut into 1-inch strips. Lay 4 to 5 strips crosswise over the pie filling. Weave another 4 to 5 strips perpendicularly to create a lattice pattern, carefully pulling strips to weave. Trim excess dough and fold the bottom crust edges over the lattice strips, pressing and crimping edges to seal.
- Finish and Bake: Brush the lattice crust with the egg wash and sprinkle with coarse sugar if desired. Place the pie on the preheated baking sheet in the oven. Bake at 425°F for 20 minutes. Reduce heat to 375°F and bake for an additional 40 to 50 minutes until crust is golden and filling bubbles. Tent edges with foil if they brown too quickly.
- Cool and Serve: Allow the pie to cool completely for about 4 hours before slicing. Serve with vanilla ice cream.
Notes
- If you do not have 1 cup of cherry juice, microwave the cherries for 15 seconds and press gently to release more juice. Repeat until you have 1 cup. Save any extra juice for another use.
- You can make the pie dough and cherry filling 1-2 days ahead for convenience.
- Use frozen tart cherries for best flavor and natural tartness.
- Protect crust edges with foil if browning too fast during baking to avoid burning.
- Allow the pie to cool fully so the filling sets properly for clean slices.
Nutrition
- Serving Size: 1 slice (⅛ pie)
- Calories: 320 kcal
- Sugar: 32 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg




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