Desserts
This amazing cherry pie recipe delivers the kind of dessert that makes summer taste like nostalgia—juicy, tart-sweet cherries wrapped in a golden, flaky crust with that perfect lattice pattern.
The secret starts with a buttery crust that stays crisp while holding its shape, and a filling so rich it practically oozes when you cut into it. I’ve perfected this over years of baking, and trust me, it’s worth every golden-brown minute in the oven.
The filling is where the magic happens: tart cherries (fresh or canned) simmered with just enough sugar and cornstarch to create a thick, jammy center that’s not too sweet, not too tart—just right.
A splash of lemon juice brightens the flavor, while vanilla and a pinch of cinnamon add warmth. And that lattice crust? It’s not just for looks—it lets the pie breathe while keeping the filling protected.
By the time you pull it from the oven, your kitchen will smell like a bakery, and the sight of that golden lattice will have everyone gathering around.
The crust stays crisp, the filling is perfectly set but still juicy, and the lattice adds a delicate crunch that makes every bite unforgettable. Serve it warm with vanilla ice cream or whipped cream, and you’ll have dessert that feels like a hug.
Here’s the best part: this pie tastes even better the next day, so you’ll find yourself sneaking slices when no one’s looking. Let’s get baking—your taste buds (and your guests) will thank you.
Ingredients for amazing cherry pie
Fresh cherries, buttery crust, and a lattice that steals the show—this pie is summer perfection.
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh or Frozen Tart Cherries 🍒 | 4 cups | Pitted, stems removed |
| Granulated Sugar 🍚 | 1 ½ cups | White or light brown |
| Cornstarch 🌾 | ¼ cup | For thickening filling |
| Lemon Juice 🍋 | ¼ cup | Freshly squeezed |
| Vanilla Extract 🌸 | 1 tsp | Pure vanilla preferred |
| Ground Cinnamon 🌿 | 1 tsp | For warmth |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for crust |
| All-Purpose Flour 🌾 | 2 ½ cups | Plus 1 tbsp for dusting |
| Kosher Salt 🧂 | ½ tsp | Fine grain preferred |
| Ice Water 💧 | ½ cup | For dough binding |
| Egg 🥚 | 1 whole | For egg wash |
| Heavy Cream 🥛 | ¼ cup | For egg wash |
The cherries are non-negotiable—fresh is ideal but frozen tart cherries (no sugar added) work too. Trader Joe's and Whole Foods carry the best fresh varieties, but any grocery store's frozen section has options. If using canned, go for Burt's Bees or Muir Glen—they're sweeter but you can reduce sugar slightly. Pitting cherries? A cherry pitter tool saves time, but a paring knife works in a pinch. The filling's magic comes from balancing tartness with just enough sweetness—taste as you go!
No vanilla? Vanilla bean paste or even a pinch of ground vanilla bean works. Short on cornstarch? Arrowroot powder at the same amount thickens just as well. For the crust, European-style butter like Plugrá gives extra flakiness, but regular butter works fine. The dough needs to be cold—chill it 30 minutes before rolling. And if you're feeling fancy, add a pinch of almond extract to the filling for depth. The lattice? It's all about even strips—use a pizza cutter for clean lines.
This pie tastes even better the next day—store leftovers covered at room temp for up to 2 days. Freezes beautifully for 3 months if wrapped tightly in foil. The crust stays crisp for about 1 hour after baking, so serve it warm. Pro tip: brush the lattice with extra egg wash before baking for that golden glow. And if you're making ahead? Bake the crust, fill it, then chill overnight before baking—it bakes more evenly.
Why You'll Love This Recipe
- Frozen Cherries Welcome: I’ll be real—this recipe lets me skip the pitting, chopping, and messy cleanup. Just toss in frozen tart cherries, and you’re halfway there. No fancy prep, just pure pie magic.
- Sweet-Tart Magic: That lemon juice and vanilla? It’s the secret handshake. The cherries caramelize into something dangerously addictive—bright, juicy, and just sweet enough to make you forget about store-bought fillings.
- Picnic to Potluck: Slice it, pack it, and watch it disappear. It’s my go-to for summer gatherings, office potlucks, or even a lazy Sunday brunch. The crust holds up, and the filling stays perfect—no soggy bottoms here.
- Budget Buster: Honestly, this is my wallet’s favorite dessert. Frozen cherries are cheaper than fresh, and you’ll use less sugar than most recipes because the cornstarch thickens it right. Two pies for the price of one, and they reheat like a dream.
Step-by-step instructions for cherry pie with buttery lattice
Here's how to create a showstopping cherry pie with a rich filling and signature lattice crust.
Prepare the Tart Cherry Filling
In a large bowl, combine the 4 cups fresh or frozen tart cherries (pitted and stems removed), 1.5 cups granulated sugar, 0.25 cup cornstarch, 0.25 cup lemon juice, 1 teaspoon vanilla extract, and 1 teaspoon ground cinnamon. Mix gently but thoroughly to distribute the sugar and spices evenly. The filling should look glossy and well-coated.
Transfer the mixture to a heavy-bottomed saucepan and cook over medium-high heat, stirring constantly with a wooden spoon. Bring to a boil, then reduce heat to medium-low and simmer for 15-20 minutes, stirring frequently. You'll notice the filling thicken noticeably and the cherries soften—this is when you know it's ready. The filling should coat the back of a spoon and have a jam-like consistency. Let it cool completely before filling the pie crust.
Make the Pie Crust Dough
In a large mixing bowl, combine the 2.5 cups all-purpose flour and 0.5 teaspoon kosher salt. Cut in the 1 cup cold, cubed unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. Gradually add the 0.5 cup ice water, one tablespoon at a time, mixing just until the dough comes together. Be careful not to overmix—just combine until it holds when pressed.
Turn the dough onto a lightly floured surface and divide it into two equal parts. Roll each part into a 12-inch circle, about 1/8-inch thick. Transfer one circle to a 9-inch pie dish, gently pressing it into the bottom and up the sides. Trim any excess dough hanging over the edge. Chill the crust in the refrigerator while you prepare the lattice.
Assemble the Lattice Topping
Roll out the second piece of dough to a 12-inch square, about 1/8-inch thick. Using a sharp knife or pizza cutter, cut the dough into 1-inch wide strips. Here's the key: alternate the strips, placing some horizontally and some vertically, to create the classic lattice pattern. Leave a 1-inch border around the edges of the pie to prevent the lattice from sagging.
Once you've created the lattice, carefully lift it and place it over the filled pie crust. Press lightly along the edges to seal, then trim any excess dough. Brush the lattice with an egg wash made by whisking together the 1 whole egg and 0.25 cup heavy cream. This will give the crust a beautiful golden finish. Chill the assembled pie in the refrigerator for 30 minutes to help it hold its shape during baking.
Bake to Golden Perfection
Preheat your oven to 375°F. Place a baking sheet on the lower rack to catch any drips. Bake the pie for 45-55 minutes, until the crust is deep golden brown and the filling is bubbling gently through the lattice. The edges should be set, and the filling should be thick and slightly firm to the touch.
Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing. This resting time allows the filling to set properly and makes it much easier to serve. The pie will be warm but not too hot, and the lattice will have crisped beautifully. Serve with a dollop of whipped cream or a scoop of vanilla ice cream for the ultimate cherry pie experience.
Pro Tips For Making Amazing Cherry Pie
- Boil Cherries Slowly: I learned this the hard way—dumping cherries into a rolling boil and ending up with mushy, sad fruit. Simmer them on medium-low for 8-10 minutes instead of high heat. You want them tender but still holding their shape, not turning into cherry purée. A gentle simmer keeps the texture perfect for that classic pie fill.
- Pit Cherries Before Cooking: Pitting cherries might feel tedious, but skipping it leads to a fill that’s clogged with pits and unevenly thickened. Use a cherry pitter (or two butter knives) to remove stems and pits—yes, even frozen ones. Your filling will thicken smoothly, and you won’t spend 10 minutes fishing out pits later.
- Pre-Cook the Filling: Pouring raw cherry mixture into a pie crust and baking it straight through? That’s how you end up with a soggy bottom. Cook the filling until it’s thick and syrupy—it should coat the back of a spoon. This ensures the crust stays crisp, not gummy, even after hours in the oven.
- Add Lemon Juice Last: My grandmother swore by this, and she was right: toss in the lemon juice after the cherries have simmered. Adding it early can make the filling taste overly sharp before the sugar has time to mellow it out. A splash at the end brightens the flavor without overpowering the sweetness.
Regional styles of this amazing cherry pie
Classic Midwest Style
The Midwest takes cherry pie seriously, and for good reason—this version is all about that rustic, hearty feel. I like using Montmorency tart cherries (the deep red ones) for a tangy kick that balances the sweetness.
The crust gets a pinch of nutmeg in the dough for warmth, and I often add a thin layer of crushed gingersnap cookies between the crust and filling for extra crunch. Serve with a scoop of homemade vanilla bean ice cream for that true Midwest comfort-food experience. 🍒
Southern Sweet Tea Glaze
Down South, cherry pie gets a sweet tea glaze that takes it to the next level. After baking, I brush the lattice with a simple glaze made by simmering 1 cup granulated sugar with ½ cup water and 2 tablespoons blackberry jam until syrupy.
This adds a sticky, sweet contrast to the tart filling. A sprinkle of crushed pecans on top gives it that Southern touch. Trust me, this glaze makes every bite feel like a hug. 🌶️
Pacific Northwest Foraged Cherries
Out west, foraged cherries elevate cherry pie to gourmet status. I often use wild black cherries (if available) or sour cherries from local orchards, simmered with a splash of Port wine and a star anise pod for depth.
The crust gets a hint of rosemary for an earthy note. Serve with a dollop of mascarpone whipped cream and a drizzle of honey to highlight the natural tartness. This version feels fancy but is still approachable. 🌿
New England Spiced Cherry
In New England, cherry pie gets a spiced twist with cardamom and orange zest in the filling. The crust is brushed with maple syrup before baking for a caramelized edge. I also add a thin layer of oatmeal to the bottom crust for texture.
This version pairs perfectly with maple walnut ice cream—the nutty, maple flavors complement the tart cherries beautifully. It’s like a cozy autumn hug in pie form. 🍁
Texas-Style BBQ Cherry
Yes, you read that right—Texas takes cherry pie to smoky heights. After baking, I brush the lattice with a light BBQ sauce glaze (like Stark’s Original) and top it with crumbled bacon and pickled red onions.
The smoky, sweet, and tangy flavors create a unique twist that surprises and delights. Serve with vanilla bean ice cream to balance the bold flavors. This pie is a crowd-pleaser with a Texas-sized kick. 🔥
French-Inspired Frangipane Cherry
For a French-inspired twist, I mix frangipane cream (almond cream) into the filling for a nutty, buttery depth. The lattice is brushed with egg wash and sprinkled with crushed amaretto cookies before baking. Serve with crème fraîche and a drizzle of orange liqueur for an elegant touch.
This version feels fancy but is surprisingly easy to make. It’s like a cherry pie vacation in every bite. 🍷
Nutrition facts
Frequently asked questions
Can I use canned cherries instead of fresh?
Canned cherries work perfectly—just look for unsweetened varieties like Burt's Bees or Muir Glen. Since they're sweeter, reduce the sugar in the filling to 1 cup instead of 1.5 cups. Drain them well before mixing to avoid a watery filling. The texture will be slightly softer, but the flavor is still amazing!
How do I prevent a soggy bottom crust?
Prevent soggy bottoms by pre-baking the crust for 10-12 minutes at 375°F before adding filling. For extra insurance, sprinkle 1 tablespoon cornstarch or crushed graham crackers on the bottom crust before filling. Chilling the pie for 30 minutes before baking also helps the filling set properly.
What's the best way to store leftovers?
Store leftovers in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly in foil and freeze for 3 months. Thaw overnight in the fridge—never microwave directly from frozen. The crust stays crisp best when reheated briefly at 350°F for 10 minutes.
Can I make this pie ahead of time?
Yes! Assemble the pie (unbaked) and refrigerate for up to 24 hours before baking. For even better results, bake the crust, fill it, then chill overnight before finishing in the oven. This helps the filling set perfectly. The pie actually tastes better the next day as flavors meld!
What's the secret to a perfect lattice?
The secret is even strips and proper spacing. Cut dough strips to 1-inch width and weave them in a checkerboard pattern, leaving 1-inch gaps between strips. Brush with egg wash before baking for golden color. For extra stability, press the lattice edges into the filling to create a seal.