Sweetheart Cherry Pie Lattice (Print)

A classic cherry filling paired with a buttery, flaky lattice crust for special occasions.

# What You Need:

→ Pie Crust

01 - 2 1/2 cups all-purpose flour
02 - 1 cup unsalted butter, chilled and cubed
03 - 1/2 tsp salt
04 - 1 tbsp granulated sugar
05 - 6–8 tbsp ice water

→ Cherry Filling

06 - 5 cups pitted sweet cherries, fresh or thawed frozen
07 - 1 cup granulated sugar
08 - 1/4 cup cornstarch
09 - 1 tbsp fresh lemon juice
10 - 1/8 tsp almond extract
11 - 1/4 tsp salt

→ Finishing

12 - 1 egg, beaten for egg wash
13 - 1 tbsp coarse sugar for sprinkling

# How to Make:

01 - Combine flour, sugar, and salt in a large bowl. Add cubed butter and cut in with a pastry cutter or fingertips until mixture resembles coarse crumbs. Gradually add ice water, stirring just until dough comes together. Divide dough in half, shape into disks, 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. Stir gently to mix. Set aside.
03 - Preheat oven to 400°F. Roll out one dough disk on a floured surface to fit a 9-inch pie dish. Transfer to the dish and trim the edges. Pour cherry filling into the crust.
04 - Roll out the second dough disk and cut into 1-inch wide strips. Lay half the strips over the pie in one direction, then weave remaining strips crosswise to form a lattice. Trim and crimp edges to seal. For decoration, use a small heart-shaped cutter to make heart cutouts from dough scraps.
05 - Brush lattice and edges with beaten egg. Sprinkle with coarse sugar. Bake for 20 minutes at 400°F, then reduce oven to 350°F and bake an additional 30 minutes until crust is golden and filling is bubbling. Cool at least 3 hours before slicing.

# Expert Advice:

01 -
  • The almond extract creates this subtle, sophisticated backnote that makes people ask whats your secret
  • That lattice crust looks impressive but is actually quite forgiving once you get the rhythm
  • The filling strikes that perfect balance between sweet and tart that keeps everyone coming back for another slice
02 -
  • The cooling time is absolutely crucial. I know it's torture, but slice too soon and you'll have a soupy mess. Three hours minimum, overnight is even better.
  • If your crust edges start browning too quickly, tent with foil. I learned this the hard way after burning a perfectly good pie.
  • The bubbling filling is your doneness indicator. If it's not actively bubbling, it's not done, no matter how golden the crust looks.
03 -
  • Place your pie dish on a baking sheet before filling. The inevitable bubbling overflow saves your oven floor from becoming a sticky mess.
  • Chill your assembled pie for 15 minutes before baking. This helps the lattice maintain its shape and prevents excessive shrinking during baking.

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