Amish Cherry Pies Recipe: Rustic Lattice Crust With Juicy, Spiced Filling

Amish cherry pie recipe delivers the quintessential taste of summer—juicy, spiced cherry filling nestled in a rustic lattice crust that crackles with every bite. This recipe honors traditional Amish baking techniques while adapting them for modern kitchens, ensuring a pie that's both nostalgic and foolproof. The secret lies in balancing tart cherries with just the right amount of spice, creating a filling that's thick enough to hold its shape but still luscious and juicy.

The lattice crust isn't just decorative—it's functional, allowing steam to escape while keeping the filling tender.

I've tested this recipe countless times, and the difference between a dense, soggy pie and one with a perfect balance of texture comes down to two key steps: chilling the dough properly and baking the pie on the lower rack for even heat distribution. The result?

A golden, flaky crust that contrasts beautifully with the vibrant cherry filling.

What makes this pie truly special is how it captures the essence of Amish baking—simple ingredients elevated by technique. The filling combines fresh or frozen cherries with a blend of spices that complement their natural tartness, while the lattice topping adds both visual appeal and structural integrity.

Each slice offers a harmonious blend of sweet, tart, and spiced flavors, making it a showstopper for family gatherings or holiday desserts.

Whether you're baking for a crowd or simply craving a taste of nostalgia, this recipe delivers restaurant-quality results with minimal fuss. The lattice design ensures every bite includes both filling and crust, while the spiced cherry center remains irresistibly juicy.

Perfect for cherry season or year-round comfort, this pie is a testament to how timeless techniques can create something extraordinary.

Ingredients for amish cherry pie

Six classic ingredients create the heart of this Amish cherry pie—juicy filling and flaky lattice crust.

The cherries are the star, so quality matters. Fresh Bing cherries from a local orchard give the best tartness, but frozen tart cherries (no sugar added) work perfectly too—just drain them well. For the crust, Crisco or vegetable shortening can replace half the butter if you prefer extra flakiness. The spice blend is traditional Amish: cinnamon for warmth, allspice for depth, and just a whisper of cloves to tie it all together. I always buy my spices in bulk from Penzeys—they stay fresher longer, and the flavor is noticeably better than store brands.

No fresh cherries? Canned tart cherries (like Muir Glen) work in a pinch—just drain and rinse them. Running short on cornstarch? Arrowroot powder at the same amount thickens just as well. The dough can be made a day ahead and chilled, saving you time on baking day. For a deeper cherry flavor, simmer the pitted cherries with their juice and 1 tbsp of sugar for 5 minutes before adding to the filling. The lattice isn't just decorative—it's functional, allowing steam to escape while keeping the filling tender. If you're nervous about the lattice, pre-cut strips work just as well.

The filling keeps for 3 days in the fridge if made ahead, but the crust is best made fresh. Wrap dough tightly in plastic and refrigerate—it'll be ready to roll when you are. The pie reheats beautifully: cover loosely with foil and bake at 350°F for 10 minutes. For make-ahead pies, bake as directed, cool completely, then wrap tightly. It stays fresh for 3 days at room temperature or 3 months in the freezer. I always bake two pies—one for today, one for next week.

Step-by-step instructions for Amish cherry pies

This method delivers a perfect balance of tender lattice crust and bursting cherry filling every time.

In a large bowl, combine the 4 cups fresh or frozen tart cherries with the 1.5 cups granulated sugar, 0.5 cup packed light brown sugar, 2 tbsp lemon juice, and 2 tbsp cornstarch. Stir gently to coat the cherries evenly. The sugar will begin to draw out juices immediately—this is normal and essential for that signature Amish pie texture.

Transfer the mixture to a heavy-bottomed saucepan and cook over medium-high heat, stirring frequently, until the filling thickens enough to coat the back of a spoon (about 8-10 minutes). You'll notice the cherries soften and release their juices, creating a glossy, syrupy consistency. Remove from heat and let cool completely before filling the pies—this prevents premature crust softening when baking.

In a large mixing bowl, combine the 4 cups all-purpose flour with 1 tsp kosher salt, 2 tsp ground cinnamon, 0.5 tsp ground allspice, and 0.25 tsp ground cloves. Whisk to distribute the spices evenly throughout the flour. 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—this ensures flaky layers in the final crust.

Gradually add the 0.5 cup ice water, 1 tablespoon at a time, mixing gently with a fork until the dough just comes together. Avoid overmixing—just until the dough forms a shaggy mass. Turn onto a lightly floured surface and knead 3-4 times to smooth, then divide into two equal portions. Wrap each in plastic wrap and chill for at least 1 hour (or up to 2 days). This resting period is crucial for developing flavor and preventing shrinking during baking.

Preheat your oven to 375°F. Roll out one dough portion on a floured surface to 1/8-inch thickness and cut into two 12-inch circles using a pie dish as your guide. Press the dough into a 9-inch pie dish, trimming excess to create clean edges. Repeat with the second dough portion to make the lattice top.

Spoon the cooled cherry filling into the bottom crust, mounding it slightly in the center. Cut the second dough portion into 1/2-inch strips for the lattice pattern. Weave the strips over the filling in a classic crisscross pattern, leaving the center open. Trim any excess dough and press the edges together to seal, crimping with a fork for a decorative finish. Brush the lattice with the beaten large egg for that signature golden sheen.

Place the assembled pies on a parchment-lined baking sheet and bake in the preheated oven for 40-45 minutes, rotating halfway through for even browning. The pies are done when the lattice turns a deep golden brown and the filling bubbles gently through the openings. You'll know they're perfect when the crust is crisp but not burnt, and the filling has thickened to a jam-like consistency.

Remove from the oven and let cool for 1 hour before serving. This resting period allows the filling to set properly and the crust to firm up. Serve warm with vanilla ice cream or whipped cream to highlight the rich spiced cherry filling and buttery crust. The lattice design not only looks beautiful but also creates perfect pockets for scooping up that luscious filling.

Dietary considerations for this dish

Gluten-Free Adaptation

For a gluten-free version, replace the all-purpose flour with a 1:1 gluten-free flour blend like Bob's Red Mill or King Arthur. Add 1 extra tablespoon of xanthan gum to the dough to mimic gluten's structure.

Keep the spice ratios identical, but reduce ice water by 2 tablespoons—gluten-free dough absorbs less moisture. The lattice strips may be slightly more delicate, so handle them gently when weaving. 🌾

Dairy-Free Option

Skip the butter in the crust and use 1 cup dairy-free margarine (like Earth Balance) or vegetable shortening instead. For extra flakiness, chill the dough for 2 hours before rolling.

The filling remains unchanged, but brush the lattice with 1 tablespoon melted dairy-free butter mixed with 1 tablespoon milk alternative (like almond milk) for shine. Test with a trusted brand—some margarines can make the crust greasy.

Lower Sugar Version

Reduce the granulated sugar to 1 cup and the brown sugar to 0.3 cup in the filling. Add 1 extra tablespoon of lemon juice to balance tartness. For thickness, increase cornstarch to 3 tablespoons.

The pie will still be sweet but less cloying. Pair with Greek yogurt or coconut whipped cream to keep portions controlled. 🍋

Nut-Free Considerations

This recipe is naturally nut-free, but double-check all spice blends (some contain traces). For serving, avoid toppings like chopped nuts or nut-based ice cream. Instead, offer vanilla bean ice cream or dulce de leche for a rich contrast.

Store all ingredients in sealed containers to prevent cross-contamination if sharing a kitchen with nut allergies.

Diabetic-Friendly Adjustments

Swap 1 cup of sugar for a sugar substitute blend like Swerve (1:1 ratio). Use 1 extra teaspoon of cinnamon and 0.25 teaspoon more allspice to enhance flavor without sweetness.

Serve slices with unsweetened whipped cream or a dollop of Greek yogurt to add creaminess without carbs. Monitor portion sizes—even reduced-sugar pies can be calorie-dense.

Frequently asked questions