Sweet-tart cherry filling under a golden lattice crust
Cherry Pie
Prep Time
40 min
Cook Time
55 min
Total Time
1 hr 35 min
Servings
8
1 nine-inch pie
Difficulty
Medium
Cost
Moderate
$$
Recipe at a Glance
Juicy, sweet-tart cherry filling with a hint of almond beneath a beautiful lattice crust. A summertime classic.
Cuisine: American
Category: Dessert
Difficulty: Medium
Cost: $$
Dietary: Vegetarian
Quick Summary
95 min total time|8 servings|Medium difficulty
Juicy, sweet-tart cherry filling with a hint of almond beneath a beautiful lattice crust. A summertime classic.
AmericanVegetarian
Sarah Chen
(Updated )
Cherry pie is summer baking at its finest — bright, fruity, and gorgeous with its ruby-red filling peeking through a golden lattice top. This recipe uses fresh or frozen sour cherries for the best flavor balance, though sweet cherries work too with a bit of extra lemon juice.
A touch of almond extract is the secret ingredient that makes cherry pie sing. It amplifies the stone fruit flavor and adds a subtle fragrance that is unmistakably cherry pie. The filling is thickened with a combination of cornstarch and tapioca, which sets up beautifully without becoming gummy.
The lattice crust is easier to weave than it looks and creates a stunning presentation. If you prefer, a simple top crust with steam vents works just as well.
Ingredients
- 1 double-crust pie dough (homemade or store-bought)
- 5 cups pitted sour cherries (fresh or frozen, thawed)
- 1 cup granulated sugar
- 3 tablespoons cornstarch
- 1 tablespoon tapioca starch
- 1 tablespoon lemon juice
- 1/2 teaspoon almond extract
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, diced
- 1 egg beaten with 1 tablespoon water (egg wash)
- Coarse sugar for sprinkling
Instructions
- 1
Toss pitted cherries with sugar and let macerate for 30 minutes. Drain the juice, reserving 1/2 cup.
- 2
Stir cornstarch and tapioca starch into the reserved juice until smooth. Add back to the cherries along with lemon juice, almond extract, and salt.
- 3
Roll out bottom crust and fit into a 9-inch pie plate.
- 4
Pour cherry filling into the crust and dot with butter.
- 5
Roll out top crust and cut into strips for a lattice. Weave the lattice over the filling, trim, and crimp edges.
- 6
Brush lattice with egg wash and sprinkle with coarse sugar.
- 7
Bake at 425°F (218°C) for 15 minutes, then reduce to 375°F (190°C) and bake 40-45 more minutes until golden and bubbly.
- 8
Cool completely for at least 4 hours before slicing — the filling needs time to set.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Serve with a scoop of vanilla ice cream or a dollop of whipped cream
Dust with powdered sugar or drizzle with chocolate sauce before serving
Substitutions
Sour cherriesSweet cherries + extra lemon juice
Add 2 tablespoons lemon juice total to compensate for sweetness
Almond extractVanilla extract
Different flavor profile but still delicious
Tapioca starchAdditional cornstarch
Use 4 tablespoons cornstarch total
Tips & Storage
Pro Tips
Frozen sour cherries work just as well as fresh and are available year-round.
If using sweet cherries, increase lemon juice to 2 tablespoons.
A lattice top allows steam to escape, preventing a soggy top crust.
Patience is key — cutting too soon means a runny filling.
Storage
Cover loosely and store at room temperature for 2 days, or refrigerate for up to 5 days.
Reheating
Warm slices at 350°F for 10 minutes. Serve with vanilla ice cream.
Nutrition Facts
Per serving (1 slice (1/8 pie)) · 8 servings
Calories360
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein4g
Carbohydrates54g
Fat16g
Fiber2g
Sugar32g
Sodium170mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use canned cherries?
- Yes. Drain a 21 oz can of cherry pie filling and reduce sugar to 1/2 cup.
- Why is my cherry pie runny?
- Either underbaked or cut too soon. The filling needs to boil inside the pie (you will see bubbling) and then cool completely.
- Can I freeze the pie?
- Yes. Freeze baked and cooled for up to 3 months. Thaw at room temperature.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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