Sweetheart Cherry Pie Lattice (Printable)
Luscious sweet-tart cherry filling under a flaky buttery lattice crust, ideal for festive celebrations or casual treats.
# What You Need:
→ Pie Crust
01 - 2 1/2 cups all-purpose flour
02 - 1 cup unsalted butter, chilled and cubed
03 - 1/2 teaspoon salt
04 - 1 tablespoon granulated sugar
05 - 6-8 tablespoons 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 tablespoon fresh lemon juice
10 - 1/8 teaspoon almond extract
11 - 1/4 teaspoon salt
→ Finishing
12 - 1 egg, beaten
13 - 1 tablespoon coarse sugar
# How-To:
01 - Combine flour, sugar, and salt in a large bowl. Add cubed butter and cut in using a pastry cutter or fingertips until mixture resembles coarse crumbs. Gradually add ice water, stirring just until dough comes together. Divide in half, shape into disks, wrap in plastic, and refrigerate for at least 1 hour.
02 - In a large bowl, combine cherries, sugar, cornstarch, lemon juice, almond extract, and salt. Stir gently to coat evenly. Set aside while preparing crust.
03 - Preheat oven to 400°F. Roll out one dough disk on a floured surface to fit a 9-inch pie dish. Transfer to dish and trim edges evenly.
04 - Pour cherry filling into the prepared bottom crust, distributing evenly.
05 - Roll out remaining dough disk and cut into 1-inch wide strips. Lay half strips over pie in one direction, then weave remaining strips crosswise to form lattice pattern. Trim and crimp edges to seal. Optionally use heart-shaped cutter to cut decorations from scraps and arrange on lattice.
06 - Brush lattice and edges with beaten egg. Sprinkle with coarse sugar. Bake at 400°F for 20 minutes, then reduce temperature to 350°F and continue baking 30 minutes until crust is golden and filling bubbles. Cool completely for at least 3 hours before slicing.
# Expert Advice:
01 -
- The almond extract in the filling adds this subtle, sophisticated note that makes people ask whats your secret
- That moment when you pull it from the oven and the crust is golden and the filling is bubbling through the lattice, its pure kitchen magic
02 -
- Cooling the full three hours feels impossible when your kitchen smells this good, but slicing too early means the filling will run everywhere
- If the edges start browning too quickly, tent them with foil while the center finishes baking
03 -
- Place a baking sheet on the rack below the pie to catch any sugary drips before they burn on the bottom of your oven
- The pie is done when the filling bubbles actively through the lattice for at least 5 minutes