There’s something truly magical about a homemade pie, especially when it’s a Cherry Pie with Lattice Crust Recipe that bursts with sweet-tart flavors and comes wrapped in a flaky, golden lattice. Let me show you how easy and rewarding this classic summer dessert can be!

The image shows a pie with a golden-brown crust in a clear glass pie dish. The pie has a lattice top crust, with thick, golden strips crisscrossing over a deep red cherry filling. The filling is juicy and glossy, with whole cherries visible under the crust and some spilled over to the side in the dish. The edges of the crust are wavy and thicker, showing a crispy and crumbly texture. The pie dish sits on a white marbled surface with part of a red, blue, and beige striped cloth visible at the top. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cherry Pie with Lattice Crust Recipe
Top Tip
How to Serve Cherry Pie with Lattice Crust Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cherry Pie with Lattice Crust Recipe

Why You'll Love This Recipe

I seriously can’t get enough of this cherry pie—with its flaky homemade crust and that gorgeous lattice top, it’s almost too pretty to eat. The filling has just the right balance of tartness from the cherries and a hint of warm spices that keep everyone coming back for seconds.

Perfect Sweet-Tart Balance: The tart cherries and just enough sugar create a filling that’s vibrant but not overly sweet.
Flaky Lattice Crust: The homemade pie dough bakes up crisp and golden, with a stunning woven lattice that’s easier than it looks.
Make-Ahead Friendly: You can prepare the crust and filling in advance to save time on baking day.
Classic Comfort Food: Serve it warm with vanilla ice cream for the ultimate cozy dessert experience.

Ingredients & Why They Work

To get the best flavor and texture, I always reach for frozen tart cherries—they’re tart, tangy, and available year-round. The spices add warmth without overpowering the cherries, and that homemade pie crust is key for a flaky but sturdy base to hold all that juicy filling.

Flat lay of fresh pitted tart cherries in a simple white ceramic bowl, a small white bowl of glossy cherry juice, a small white bowl with smooth cornstarch paste mixed with water, a small white bowl of golden cane sugar, a small white bowl with ground cinnamon powder, a small white bowl with ground ginger powder, a small white bowl with almond extract, a small white bowl with salt, a whole uncracked large brown egg, a round disc of chilled pie dough on a plain white ceramic plate placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Frozen Pitted Tart Cherries: Tart cherries give the filling a bright, tangy flavor that balances the sweetness perfectly.
Cornstarch: This thickens the cherry juices beautifully so the filling isn’t runny after baking.
Water: Used both to make the cornstarch slurry and to help create a shiny egg wash on the crust.
Cane Sugar: Adds natural sweetness without an overly processed flavor.
Cinnamon: Provides a warm, cozy note that complements the cherries.
Ground Ginger: Adds a subtle spicy kick that lifts the filling.
Almond Extract: Just a touch brings depth and a lovely aroma to the pie.
Pinch of Salt: Enhances all the flavors and balances the sweetness.
Pie Crust: Homemade and chilled, it supplies the buttery, flaky base and top lattice.
Large Egg: Used for the egg wash to give the crust a beautiful golden sheen.
Coarse Sugar (optional): Sprinkled on top to add a bit of crunch and sparkle.
Vanilla Ice Cream: The classic sidekick to this warm cherry pie.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Cherry Pie with Lattice Crust Recipe is how easy it is to personalize. Whether you’re adapting it for dietary needs or just shaking things up a bit, you can make this pie truly your own while still keeping its classic charm.

Gluten-Free Variation: I’ve swapped the traditional pie crust for a gluten-free crust using almond flour and tapioca starch. It still creates a flaky texture and complements the tart cherries perfectly!
Spice it Up: Sometimes, I like to add a pinch of ground cardamom or a hint of star anise to the cherry filling for extra warmth and complexity—especially in cooler months.
Make it Vegan: Substitute the egg wash with a mixture of almond milk and maple syrup for a golden glaze, and use a vegan pie crust recipe to keep it plant-based and delicious.
Seasonal Twists: During cherry season, fresh cherries can replace frozen for a brighter, fruitier filling. Or, toss in a handful of fresh blueberries for a colorful twist!

Step-by-Step: How I Make Cherry Pie with Lattice Crust Recipe

A slice of fruit pie is placed on a white plate with a thin blue rim, sitting on a white marbled surface with a blurry red and white checkered background. The pie has two layers of golden brown crust, the top one with a slight lattice look, and the bottom one holding the filling. The filling is thick and shiny, with visible juicy red cherries, yellow cherries, and dark purple berries spilling out onto the plate. The top crust looks crispy with a slightly uneven texture, and the filling appears soft and moist. A silver fork is partially visible on the right side behind the plate. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prepare the Cherries and Capture Their Juices

After thawing the tart cherries, I pour them into a strainer set over a bowl to catch every drop of that lovely juice. Measuring out exactly 1 cup of cherry juice is key—it’s what thickens into that glossy, luscious filling. If the cherries don’t yield quite enough juice, just nuke them in 15-second bursts until you have enough. Don’t toss the extra juice; it’s great for a refreshing summer drink or smoothies.

Step 2: Whisk Together the Cornstarch Slurry

Mix the cornstarch with ¼ cup water until it’s smooth and free of lumps. This simple mixture will help thicken our cherry filling to that perfect consistency—glossy, not gloopy.

Step 3: Cook the Cherry Filling to Perfection

Pour the measured cherry juice into a saucepan and bring it to a boil. Stir in the cane sugar until it dissolves and the mixture boils again. Adding the cornstarch slurry next, stir continuously until the juices thicken, become clear, and develop a beautiful glossy finish. Remove the pan from the heat and stir in warm spices—cinnamon, ground ginger, and a dash of almond extract—plus a pinch of salt to balance the flavors. Let the filling cool completely before moving on; this step is crucial to avoid a soggy crust later.

Step 4: Roll Out and Chill the Bottom Pie Crust

Take your chilled pie dough and gently roll it out on a floured surface, leaving about a ½-inch overhang around the pie plate edge. Once shaped, cover it loosely with plastic wrap and pop it into the fridge for 30 minutes. This chilling step helps keep the crust flaky and prevents it from shrinking during baking. Meanwhile, preheat the oven to 425°F and place a baking sheet on the bottom rack—this baking sheet will catch drips and help bake the bottom crust evenly.

Step 5: Roll Out and Chill the Top Crust Dough

While the bottom crust chills, roll out the remaining dough for the lattice top. Transfer it to a baking sheet and cover loosely with plastic wrap. Keeping the top crust chilled makes it easier to cut neat strips and weave the lattice without sticking.

Step 6: Whisk Up the Egg Wash

In a small bowl, whisk the large egg with the last tablespoon of water to make that gorgeous golden egg wash. This little step not only adds shine but also helps the coarse sugar adhere for a delightful crunch on top.

Step 7: Assemble the Pie with a Beautiful Lattice Crust

Remove your bottom crust from the fridge and pour in the cooled cherry filling, spreading it evenly. Transfer the chilled top crust dough to a cutting board and slice into 1-inch strips using a sharp knife or pizza cutter. Lay 4 to 5 strips evenly across the filling, then weave another 4 to 5 strips through them in a classic lattice design, gently lifting strips as you go. Trim the edges flush with the bottom crust, then fold the bottom crust edge up and over the lattice edges. Seal it all together using your fingers or a fork for that charming crimped finish.

Step 8: Final Touch and Bake

Brush the entire lattice crust generously with the egg wash and sprinkle coarse sugar if you like that extra sparkle and texture. Place the assembled pie on the heated baking sheet in your preheated oven. Bake at 425°F for 20 minutes to jump-start the crust browning, then lower the oven to 375°F and bake for another 40 to 50 minutes. Look for a deep golden crust and bubbling filling—if the edges brown too fast, cover them with foil to prevent burning.

Step 9: Patience Is a Virtue—Cool Before Serving

This is the hardest part: letting the pie cool completely for about 4 hours. Cooling allows the filling to set so your slices hold their shape beautifully when cut. Trust me, it’s worth the wait!

Step 10: Serve and Enjoy!

Slice your masterpiece, serve warm or at room temperature with a scoop of vanilla ice cream, and bask in the compliments!

Top Tip

Getting your Cherry Pie with Lattice Crust just right can feel like a small art—and these tips from my kitchen will help you seal in the juicy goodness and achieve that picture-perfect golden crust every time.

Chill Thoroughly: I learned early on that chilling the pie crust both before rolling and after fitting it in the pie plate really helps prevent shrinking and keeps the lattice neat and crisp during baking.
Use Frozen Tart Cherries: Frozen tart cherries give that ideal balance of sweet and tart—you won't get the same pop of flavor with sweeter cherry varieties, so stick to the tart for the best filling.
Weave the Lattice Gently: When weaving the lattice strips, lifting and pulling them gently to weave avoids tearing the dough and keeps the crust looking flawless.
Cool Completely Before Slicing: It’s tempting to dig right in, but waiting about 4 hours for the pie to cool allows the filling to set up perfectly, making for neater slices and better taste.

How to Serve Cherry Pie with Lattice Crust Recipe

A pie with a thick crust edge that is fluted and pale golden in color surrounds a lattice top made of wide, flat strips of dough with zigzag edges, revealing bright red cherries and their juices that peek through the gaps. The pie sits in a clear glass dish on a white marbled surface, with part of a white and black striped cloth in the background and a small glass bowl of light brown sugar visible on the side. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

Sprinkle a little extra coarse sugar on top of the lattice crust just before baking to add a subtle sparkle and crunch. When serving, add a scoop of rich vanilla ice cream—its creamy sweetness wonderfully balances the tart cherry flavors. For a festive touch, consider a light dusting of powdered sugar or a few toasted almond slices to echo the almond extract in the filling.

Side Dishes

This cherry pie shines wonderfully on its own, but if you’re serving it as part of a summer meal, fresh whipped cream and coffee or herbal tea pair beautifully. For a brunch or dessert spread, fresh fruit salads, crisp green salads with light citrus dressing, or a cheese plate with mild cheeses can round out the flavors without overwhelming the pie’s delightful balance.

Make Ahead and Storage

Storing Leftovers

Your Cherry Pie with Lattice Crust is best stored at room temperature for up to two days, covered loosely with foil or plastic wrap to keep the crust from softening too much. For longer storage, refrigerate the pie; it will keep well for about 4 to 5 days. Just be sure to let it come back to room temperature or warm it slightly before serving for that fresh-from-the-oven feel.

Freezing

You can freeze the unbaked pie after assembling it with the lattice crust. Wrap it tightly in plastic wrap followed by aluminum foil to protect it from freezer burn. When ready to bake, thaw it overnight in the refrigerator and bake as instructed, adding a few extra minutes to the baking time if needed. Alternatively, leftovers can be frozen after baking; slice and wrap individual pieces for quick treats later.

Reheating

Gently reheat slices of pie in a 350°F oven for about 10–15 minutes to restore the flaky crust and warm filling. Avoid microwaving as it can make the crust soggy. A scoop of ice cream on top after warming is a classic finishing touch!

Frequently Asked Questions:

Can I use fresh cherries instead of frozen in this Cherry Pie with Lattice Crust recipe?

Absolutely! Fresh tart cherries work wonderfully, especially when they are in season. Just pit and measure out 2 pounds, and follow the same steps. You might need to cook the fresh cherries slightly longer if they release less juice.

How do I prevent the bottom crust from getting soggy?

Make sure the cherry filling is cooled completely before pouring it into the crust to keep the bottom from getting soggy. Additionally, chilling the crust before baking helps it stay flaky and crisp.

Is there a way to make the lattice crust easier to weave?

Chilling the rolled-out top crust dough before cutting strips helps it stay firm and pliable. Use a sharp knife or pizza cutter for clean strips, and weave gently to avoid tearing. You can also work on a cool surface to keep the dough from getting too warm.

How long should I wait before slicing the pie after baking?

It’s best to let the pie cool completely for about 4 hours to allow the filling to set properly. This helps slices hold their shape and prevents the filling from running.

Final Thoughts

Making the perfect Cherry Pie with Lattice Crust is truly a labor of love—each step from chilling the dough to weaving that delicate lattice turns ingredients into memories. Whether you’re serving it warm with vanilla ice cream on a summer evening or packing it for a family picnic, this pie brings a comforting burst of tart-sweet joy. So take your time, enjoy the process, and savor every flaky, fruity bite!