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Cherry Pie · Lattice-Top

Lattice-Top Tart Cherry Pie

Juicy tart cherries in a glossy, sliceable filling under a golden, sugared lattice. Frozen cherries work all year, and the step-by-step weave is easier than it looks.

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Prep
1 hr
Cook
1 hr 5 min
Total
7 hr 25 min
Serves
8 · one 9-inch pie
Level
Hard

Ingredients

Crust

  • 2 ½ cups all-purpose flour, spooned and leveled (315 g), plus more for rolling
  • 1 tbsp granulated sugar
  • 1 tsp kosher salt
  • 1 cup unsalted butter, very cold, cubed (227 g)
  • ⅜–½ cups ice water

Cherry filling

  • 6 cups tart cherries, pitted; fresh, or frozen and thawed and drained (about 900 g)
  • 1 cup granulated sugar, 200 g
  • ¼ cup cornstarch, 32 g
  • 1 pinch salt
  • 1 tbsp lemon juice
  • ¼ tsp almond extract (optional)
  • 1 tbsp unsalted butter, cut in small bits

Finish

  • 1 large egg, beaten with 1 tbsp water
  • 1 tbsp coarse sugar

Steps

  1. Make the crust: whisk the flour, sugar and salt, then cut in the cold butter with a pastry blender until the pieces are pea- to almond-size.
  2. Toss with 6 tablespoons of ice water using a fork, adding more a tablespoon at a time until a squeezed handful holds together.
  3. Divide the dough in half with a bench scraper, press each half into a disk, wrap and refrigerate.
  4. Roll one disk into a 12-inch circle and fit it into a 9-inch pie dish, leaving the overhang. Refrigerate it.
  5. Roll the second disk into an 11-inch circle on a sheet of parchment. Cut it into 10 strips about 1 inch wide with a knife or pizza wheel. Slide the parchment onto a sheet pan and refrigerate.
  6. In a large bowl, stir the sugar, cornstarch and salt so there are no lumps, then toss in the cherries, lemon juice and almond extract (if using).
  7. Pour the filling into the chilled crust and dot with the butter bits.
  8. Lay 5 strips across the pie, evenly spaced. Fold back every other strip halfway.
  9. Lay one strip across the other direction near the fold, then unfold the folded strips over it.
  10. Fold back the alternate strips, lay the next crosswise strip, and unfold again. Repeat until the lattice is woven, then do the other half the same way.
  11. Trim the strips even with the bottom crust overhang. Fold the edge under and crimp it.
  12. Chill the whole pie while the oven heats so the pastry holds its shape.
  13. Heat the oven to 425°F (220°C) with a rack in the lower third and a sheet pan on it.
  14. Brush the lattice and edge with egg wash and sprinkle with coarse sugar.
  15. Bake on the hot sheet pan to set the crust.
  16. Lower the oven to 375°F (190°C) and bake until the crust is deep golden and the filling bubbles thickly in the center, not just at the edges. Cover the edge with foil if it browns too fast.
  17. Cool the pie on a rack until the filling is set.

Tip: Cornstarch only thickens once it boils. Wait for slow, thick bubbles in the center before you take the pie out.

Tip: For sweet cherries, cut the sugar to 1/2 cup and add 1 more tablespoon of lemon juice.

Tip: If the strips get soft while weaving, slide the whole pie into the fridge for 10 minutes.

Storage: Covered at room temperature 1 day, then refrigerate up to 4 days.

Make ahead: Bake the pie a day ahead; it slices even more neatly once fully set.

Estimated nutrition per serving: 550 calories · protein 6 g · carbohydrates 76 g · fiber 3 g · sugars 38 g · fat 26 g (saturated 16 g) · sodium 250 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 13 of 13 ingredients.