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Perfect Fresh Cherry Pie Recipe Easy Flaky Lattice Crust Guide

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A nostalgic and foolproof fresh cherry pie with a flaky lattice crust, perfect for family gatherings and summer treats. This recipe balances tart and sweet cherries with a buttery crust and a subtle almond twist.

Ingredients

Scale
  • 2 ½ cups (315 g) all-purpose flour
  • 1 tsp salt
  • 1 tbsp granulated sugar
  • 1 cup (227 g) unsalted butter, cold and cubed
  • 6–8 tbsp ice-cold water
  • 5 cups (about 750 g) fresh pitted cherries
  • 1 cup (200 g) granulated sugar
  • 2 tbsp cornstarch
  • 1 tbsp fresh lemon juice
  • ½ tsp almond extract (optional)
  • Pinch of salt
  • 1 egg, beaten
  • 1 tbsp coarse sugar (like turbinado)

Instructions

  1. Make the Pie Dough: In a large bowl, whisk together flour, salt, and sugar. Add cold, cubed butter and cut into flour until mixture resembles coarse crumbs with pea-sized bits. Slowly add ice-cold water, one tablespoon at a time, mixing gently until dough just comes together. Avoid overworking.
  2. Chill the Dough: Divide dough into two equal disks, wrap in plastic wrap, and refrigerate for at least 1 hour.
  3. Prepare the Cherry Filling: In a medium bowl, combine pitted cherries, sugar, cornstarch, lemon juice, almond extract, and a pinch of salt. Toss gently and let sit while rolling out crust.
  4. Roll Out Bottom Crust: Roll one dough disk into a 12-inch circle on a floured surface or parchment paper. Transfer to a 9-inch pie dish, letting edges hang over. Chill in fridge for 15 minutes.
  5. Assemble the Pie: Pour cherry filling evenly into crust. Roll out second dough disk into a 12-inch circle. Cut into ½-inch strips. Lay half strips horizontally over filling, then weave remaining strips vertically. Fold edges under and crimp to seal.
  6. Finish & Bake: Brush lattice and edges with beaten egg. Sprinkle coarse sugar on top. Place pie on baking sheet. Bake at 400°F for 20 minutes, then reduce heat to 350°F and bake for 35-40 minutes until crust is golden and filling bubbles. Cover edges with foil if browning too fast.
  7. Cool Before Serving: Let pie cool for at least 2 hours on a wire rack to set filling.

Notes

Keep butter and water ice-cold for flakiness. Chill dough before baking to prevent soggy crust. Roll dough between parchment sheets to avoid sticking. Patch lattice cracks gently with dough or water. Watch oven closely and tent edges with foil if browning too fast. Let pie cool fully before slicing to set filling.

Nutrition

Keywords: cherry pie, fresh cherry pie, lattice crust, flaky pie crust, summer dessert, homemade pie, easy cherry pie

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