Print

Perfect Flaky Cherry Pie Recipe with Classic Lattice Top Easy and Homemade

perfect flaky cherry pie recipe - featured image
Print Recipe

A classic cherry pie with a flaky, buttery crust and a luscious tart cherry filling, topped with a beautiful lattice crust. Perfect for gatherings or a comforting homemade treat.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1 cup (226g) unsalted butter, cold and cut into cubes
  • 6–8 tablespoons ice water
  • 4 cups (600g) fresh or frozen pitted tart cherries
  • 1 cup (200g) granulated sugar
  • ¼ cup (32g) cornstarch
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract (optional)
  • Pinch of salt
  • 1 egg, beaten (for egg wash)
  • 1 tablespoon coarse sugar (optional)

Instructions

  1. In a large bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon salt, and 1 tablespoon sugar.
  2. Add the cold, cubed butter. Using a pastry cutter or two knives, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
  3. Pour 6 tablespoons of ice water over the flour mixture, stirring gently with a fork. Add more water one tablespoon at a time if needed until the dough holds when pressed.
  4. Shape the dough into two discs about 1-inch thick, wrap each in plastic wrap, and refrigerate for at least 1 hour.
  5. In a large bowl, combine 4 cups pitted cherries, 1 cup sugar, ¼ cup cornstarch, 1 tablespoon lemon juice, 1 teaspoon vanilla extract, ¼ teaspoon almond extract, and a pinch of salt. Toss gently to coat.
  6. Lightly flour your work surface and rolling pin. Roll one dough disc into a 12-inch circle, about 1/8 inch thick. Transfer to a 9-inch pie dish and trim excess dough.
  7. Pour the cherry filling into the crust, spreading evenly. Optionally sprinkle a tablespoon of ground almonds or breadcrumbs on the crust before filling to prevent sogginess.
  8. Roll out the second dough disc into a 12-inch circle. Cut into ½-inch wide strips. Lay 5 strips horizontally over the filling with ½ inch spacing.
  9. Fold back every other strip halfway, place one strip vertically, then unfold the folded strips over the vertical strip. Repeat to weave the lattice top.
  10. Trim excess dough and press edges to seal. Crimp edges decoratively with fingers or fork.
  11. Brush the lattice and edges with beaten egg. Sprinkle with coarse sugar if desired.
  12. Place the pie on a baking sheet and bake at 375°F (190°C) for 50-60 minutes until crust is golden and filling bubbles. Cover edges with foil if browning too fast.
  13. Let the pie cool for at least 2 hours before serving to allow filling to set.

Notes

Keep all ingredients cold to ensure a flaky crust. Do not overwork the dough to avoid toughness. Use cornstarch for a glossy, clear filling. To prevent soggy crust, pre-bake bottom crust or sprinkle ground almonds/breadcrumbs before filling. Let pie cool completely before slicing. Cover edges with foil if browning too fast.

Nutrition

Keywords: cherry pie, flaky crust, lattice top, homemade pie, classic dessert, easy cherry pie, tart cherry filling

Find it online: https://sparklechew.com/perfect-flaky-cherry-pie-recipe-with-classic-lattice-top-easy-and-homemade/