Sweetheart Cherry Lattice Pie (Print Version)
A charming pie with buttery lattice crust and vibrant tart-sweet cherry filling, perfect for special moments.
# What You'll Need:
→ Pie Crust
01 - 2 1/2 cups all-purpose flour
02 - 1 cup unsalted butter, cold and cubed
03 - 1/4 cup granulated sugar
04 - 1/2 tsp salt
05 - 6-8 tbsp ice water
→ Cherry Filling
06 - 5 cups fresh or frozen pitted sweet cherries
07 - 3/4 cup granulated sugar
08 - 1/4 cup cornstarch
09 - 1 tbsp lemon juice
10 - 1/4 tsp almond extract
11 - 1/4 tsp salt
→ Assembly & Finish
12 - 1 egg, beaten
13 - 1 tbsp milk
14 - 1 tbsp coarse sugar
# How-To Steps:
01 - Whisk together flour, sugar, and salt in a large bowl. Add cold, cubed butter and cut in with a pastry blender or fingertips until mixture resembles coarse crumbs. Gradually add ice water, mixing just until dough comes together. Divide dough in half, shape into discs, wrap in plastic, and chill for at least 1 hour.
02 - Combine cherries, sugar, cornstarch, lemon juice, almond extract, and salt in a large bowl. Toss to coat evenly. Set aside.
03 - On a floured surface, roll one dough disc into a 12-inch circle. Fit into a 9-inch pie pan, leaving some overhang. Spoon in the cherry filling.
04 - Roll out second dough disc to a 12-inch circle. Cut into 1/2-inch strips. Lay half the strips horizontally across the pie, then weave remaining strips vertically to form a lattice. Trim excess dough and crimp edges to seal. Use scraps to cut out heart shapes and decorate the lattice if desired.
05 - Whisk egg and milk together, then brush over the lattice and crust edges. Sprinkle with coarse sugar if desired.
06 - Place pie on a baking sheet and bake at 400°F for 20 minutes. Reduce temperature to 350°F and bake an additional 35-40 minutes, until crust is golden and filling is bubbling.
07 - Allow pie to cool completely on a rack before slicing so the filling sets properly.
# Expert Tips:
01 -
- The buttery crust practically melts against the tart-sweet filling like theyve always belonged together
- That lattice top looks impressive but comes together with a simple weaving technique anyone can master
02 -
- Working quickly with cold butter is the difference between flaky layers and a tough crust
- The cornstarch needs at least 30 minutes to hydrate so never skip letting the filling rest before baking
03 -
- Place your pie pan on a preheated baking sheet to ensure the bottom crust bakes through completely
- If the crust browns too quickly tent the pie loosely with foil after the first 20 minutes of baking