Print

Classic Homemade Cherry Pie with Lattice Crust

A close-up of a freshly baked cherry pie with a golden lattice crust, showcasing the vibrant red cherry filling.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A classic homemade cherry pie recipe featuring a thick, non-runny filling and a buttery lattice crust. Perfect for holidays and everyday enjoyment.

Ingredients

Scale
  • 3 cups fresh or frozen pitted cherries
  • 1 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon almond extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 tablespoons unsalted butter, cut into small pieces
  • 1 recipe for double pie crust (store-bought or homemade)
  • 1 egg, beaten (for egg wash)
  • 1 tablespoon granulated sugar (for sprinkling)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. If using fresh cherries, wash and pit them. If using frozen, do not thaw.
  3. In a large bowl, combine the cherries, 1 cup sugar, cornstarch, lemon juice, almond extract, cinnamon, and salt. Toss gently to coat the cherries evenly. Let the mixture sit for 15 minutes to allow the juices to release.
  4. Pour the cherry filling into the bottom pie crust. Dot the top of the filling with the small pieces of butter.
  5. Place the top crust over the filling. If you are making a lattice crust, cut the dough into strips and weave them over the filling. Crimp the edges of the top and bottom crusts together to seal.
  6. Brush the top crust with the beaten egg wash and sprinkle with 1 tablespoon of sugar. Cut several slits in the top crust to allow steam to escape.
  7. Place the pie on a baking sheet (to catch any drips) and bake for 20 minutes at 400°F (200°C).
  8. Reduce the oven temperature to 375°F (190°C) and continue baking for another 30-40 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, you can loosely tent it with aluminum foil.
  9. Remove the pie from the oven and let it cool completely on a wire rack for at least 3-4 hours before slicing. This allows the filling to set properly.

Notes

  • For a thicker filling, you can increase the cornstarch to 1/3 cup.
  • Using almond extract adds a subtle, sophisticated flavor that complements the cherries beautifully.
  • To make ahead, prepare the pie up to the point of baking, cover it tightly, and refrigerate for up to 2 days. Bake as directed, adding a few extra minutes to the baking time if necessary.
  • Ensure your pie is completely cool before slicing for clean, defined pieces.

Nutrition

Find it online: https://tastethisplate.com/cherry-pie-thick-filling-lattice-crust/