Sweetheart Cherry Pie Lattice

The kitchen smelled like butter and warm cherries the day I finally got brave enough to attempt a lattice crust. Id been intimidated by those woven strips for years, watching my grandmother make it look effortless while my attempts ended up as patchy disasters. That February afternoon, with snow falling outside and Valentine's Day approaching, something just clicked. Maybe it was the cold butter staying cold, maybe it was patience, but those strips actually wove together like they were meant to be there all along.

My neighbor Sarah came over while it was cooling, drawn by the scent waifting through our building's hallway. She stood at my counter just staring at it, admitting shes never attempted a homemade pie because the lattice seemed impossible. We waited the full three hours together, drinking tea and talking about how the hardest recipes often become the most rewarding. That first slice, with the cherries holding their shape perfectly and the crust shattering just right, made both of us feel like we'd accomplished something real.

Ingredients

• All-purpose flour: The structure of your crust depends on this, so measuring by weight gives the most consistent results
• Unsalted butter: Keep it ice cold and cut into cubes before starting, this creates those flaky layers that make pie crust so special
• Salt: Just enough to enhance the butter flavor without making the crust taste salty
• Granulated sugar: A tablespoon in the crust helps with browning and adds a subtle sweetness
• Ice water: The amount varies depending on humidity, so start with 6 tablespoons and add more only if the dough wont come together
• Sweet cherries: Fresh are ideal but frozen work perfectly, just make sure theyre thawed and well drained
• Granulated sugar for filling: Sweetens the cherries while still letting their natural tartness shine through
• Cornstarch: This thickens the cherry juices so you get that perfect sliceable consistency instead of a runny mess
• Fresh lemon juice: Brightens the filling and balances all that sugar
• Almond extract: The secret ingredient that makes cherry filling taste professional and complex
• Egg wash: Creates that beautiful golden sheen on the baked crust
• Coarse sugar: Adds sparkle and a satisfying crunch to the finished pie

Instructions

Make the pie crust dough:

Whisk the flour, sugar, and salt in a large bowl, then add the cold cubed butter. Work it in with a pastry cutter or your fingers until the mixture looks like coarse crumbs with some pea-sized butter pieces still visible. Sprinkle the ice water over the top, stirring gently with a fork just until the dough starts to clump together. Divide it in half, press each portion into a disk, wrap tightly in plastic, and refrigerate for at least an hour.

Prepare the cherry filling:

Combine the pitted cherries with the sugar, cornstarch, lemon juice, almond extract, and salt in a large bowl. Gently fold everything together until the cherries are evenly coated. Let it sit while you roll out the crust, which gives the cornstarch time to start working and the flavors to meld.

Roll out the bottom crust:

Preheat your oven to 400°F and lightly flour your work surface. Roll one disk of dough into a 12-inch circle, occasionally rotating and flipping it to prevent sticking. Carefully transfer it to your 9-inch pie dish, letting the excess hang over the edges.

Add the cherry filling:

Pour the cherry mixture into the prepared crust, mounding the cherries slightly in the center since theyll settle during baking. Dot the filling with small pieces of butter if you want extra richness.

Create the lattice crust:

Roll the second dough disk into another 12-inch circle and cut it into strips about an inch wide. Lay half the strips across the pie in parallel lines, then fold back every other strip and weave the remaining strips perpendicular to create that classic basket pattern. Use any scraps to cut small hearts with a cookie cutter and arrange them between the lattice strips for that sweetheart touch.

Finish and bake the pie:

Trim the overhanging dough and crimp the edges together to seal everything tight. Brush the entire crust with the beaten egg and sprinkle generously with coarse sugar. Bake at 400°F for 20 minutes, then reduce the temperature to 350°F and continue baking for another 30 minutes until the crust is deep golden and the filling is bubbling vigorously through the lattice.

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Last summer, my daughter asked me to teach her how to make this, and watching her hands tentatively weave the lattice took me right back to that first nervous attempt I made years ago. We made such a mess of flour and cherry juice, but when we pulled that pie from the oven, her pride was absolutely worth every sticky moment. Now she makes the lattice better than I do, which feels like the best kind of recipe legacy.

Making Your Crust Extra Flaky

Keep everything cold, from your butter to your water to your hands. I even put my mixing bowl in the freezer for 10 minutes before starting, and I work quickly so the butter doesnt melt into the flour. Those tiny bits of cold butter create steam pockets in the oven, and thats what gives you those irresistible flaky layers that shatter when you take a bite.

Perfect Cherry Filling Consistency

The cornstarch needs time to activate, which is why that sitting period before filling the crust matters so much. If your cherries are extra juicy, you might need another tablespoon of cornstarch, but start with the suggested amount first. The filling should look thick and glossy, almost like jam, when the pie is fully baked.

Lattice Confidence

Start with more strips than you think youll need, because having extras means you can replace any that tear or stretch too thin. If the dough starts feeling soft and difficult to work with, pop the strips in the refrigerator for 10 minutes. The most important thing is that the strips are roughly even in width, but perfection is overrated here.

• Keep a small bowl of flour nearby for dusting your work surface
• If a strip breaks, just press it back together, the filling will hide any imperfections
• Use the longest strips for the center of your lattice where theyre most visible

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Theres something about a homemade cherry pie that makes ordinary Tuesday dinners feel like celebrations, and I love that about this recipe. Serve it warm with vanilla ice cream, and watch how quickly the people you love gather around the table.

Recipe Questions & Answers

→ How do I create a flaky lattice crust?

Use chilled butter cut into the flour, then add ice water gradually. Roll the dough cold and cut strips to weave gently, maintaining cold dough to ensure flakiness.

→ Can I use frozen cherries for the filling?

Yes, thaw and drain frozen cherries well before mixing to avoid extra moisture and ensure the filling thickens properly.

→ What thickens the cherry filling?

Cornstarch is added to the cherry mixture, absorbing juice as it cooks and creating a glossy, thick filling.

→ Why is the pie cooled before slicing?

Cooling allows the filling to set properly, preventing runny slices and enhancing flavor melding.

→ How can I add a decorative touch to the lattice?

Cut small heart shapes from extra dough and place them on the lattice before baking for a charming personalized design.