If you’re dreaming of a pie that balances tart and sweet with a stunning visual flair, this Cherry Pie with Lattice Crust Recipe is just what your kitchen needs. Imagine juicy tart cherries wrapped in a flaky, golden crust that’s as beautiful as it is delicious.

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’ve made this cherry pie dozens of times, and every time it’s greeted with “wow!” from whoever’s lucky enough to get a slice. It’s that perfect mix of tangy cherries and a cozy, spiced filling, wrapped in a homemade crust that’s flaky and buttery.

Classic Flavor: Tart cherries give a bright and refreshing contrast to the sweetness, making every bite exciting.
Beautiful Presentation: The lattice crust isn’t just pretty—it lets steam escape for a perfectly textured filling.
Make Ahead Friendly: Prep the crust and filling days in advance to save time on baking day.
Perfect for Any Season: Use frozen cherries year-round—it’s like capturing summer in a pie.

Ingredients & Why They Work

Before we dive in, a quick heads-up on the ingredients: frozen tart cherries are the star here for their wonderful tang, and the warm spices add a cozy depth. Pick up good-quality cane sugar and fresh spices for the best flavor punches.

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 like Montmorency bring that signature sour cherry flavor essential for balance.
Cornstarch: Thickens the cherry juices so your filling isn’t runny but perfectly glossy.
Water: Used both in the slurry to activate the cornstarch and to make the egg wash for a golden crust.
Cane sugar: Adds just the right sweetness without overpowering the natural cherry tartness.
Cinnamon: A sprinkle warms the filling and complements the cherries beautifully.
Ground ginger: Adds a subtle zing that lifts the overall flavor.
Almond extract: Gives a delicate nutty aroma that pairs exceptionally well with cherries.
Pinch of salt: Enhances the sweetness and spices—never skip this little magic helper.
Pie Crust: A flaky homemade crust chilled well for that tender, melt-in-your-mouth texture.
Large egg: Whisked for an egg wash to paint the lattice top, giving it that irresistible golden shine.
Coarse sugar (optional): Sprinkled on top, it adds sparkle and crunch, but you can skip it if you don’t have any on hand.
Vanilla ice cream: The classic warm-and-cold pairing—it’s the perfect way to serve this 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 joys of this Cherry Pie with Lattice Crust Recipe is how easily you can make it your own. Whether you want to swap spices, adjust sweetness, or even make it diet-friendly, there’s plenty of room for creativity.

Variation: I love adding a touch of lemon zest to the cherry filling for a bright, fresh twist that complements the tart cherries beautifully.
Diet-Friendly Option: Swap cane sugar for coconut sugar or a sugar substitute of your choice to reduce refined sugar without losing that lovely sweetness.
Seasonal Swap: If you can’t find tart cherries, try frozen blueberries or raspberries with the same cornstarch-thickened method for a different but equally delicious berry pie.
Crust Variation: For extra flavor, sprinkle a bit of cinnamon sugar on the crust edges before baking to add a subtle, caramelized crunch.
Make It Gluten-Free: Use your favorite gluten-free pie crust recipe and follow the same steps — the lattice design still works great and looks gorgeous!

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: Preparing the Cherries and Juice

Start by draining your thawed tart cherries in a strainer over a bowl so you don’t lose those precious juices. Reserve 1 cup of this juice — it’s going to be the base for your luscious filling. If you don’t quite have one cup, a quick zap in the microwave in 15-second bursts will help release more juice. Once measured, transfer the cherries into a big mixing bowl and get ready for the magic.

Step 2: Making the Cornstarch Slurry

In a small bowl, whisk together ¼ cup cornstarch with ¼ cup water until perfectly smooth—no lumps here! This slurry will thicken your cherry filling beautifully, giving it that silky, glossy texture that gives homemade pie its charm.

Step 3: Cooking the Cherry Filling

Pour the reserved cup of cherry juice into a small saucepan and bring it to a boil. Add ¾ cup cane sugar and stir until fully dissolved, then let it boil again. Slowly whisk in your cornstarch slurry, stirring constantly. You’ll see the mixture thicken, become clear, and develop a lovely shine — that’s your cue it’s ready! Remove from heat and stir in the warm spices—½ teaspoon cinnamon, ½ teaspoon ground ginger—and a splash of almond extract with a pinch of salt to balance. Let this cool completely before assembling your pie.

Step 4: Rolling Out and Chilling the Bottom Crust

Roll out your chilled pie dough (make sure it’s been in the fridge at least 2 hours for easier handling and flaky crust) to fit a 9 or 9.5-inch pie plate, leaving about a ½-inch overhang. Cover it loosely with plastic wrap and chill for 30 minutes to help it hold its shape during baking. Don’t forget to preheat your oven to 425°F, placing a baking sheet on the lowest rack—it’ll catch drips and help your crust bake evenly.

Step 5: Preparing the Top Crust for the Lattice

While your bottom crust chills, roll out the remaining dough for the lattice top. Transfer this to a baking sheet, cover loosely with plastic, and pop it back in the fridge until you’re ready to weave your lattice. Keeping this cold is key so the strips don’t get sticky or tear.

Step 6: Assembling the Pie

Whisk together 1 large egg and 1 tablespoon water to create a shiny egg wash for your crust. Remove the bottom crust from the fridge and pour in the completely cooled cherry filling—see how thick and vivid it looks after cooking? Heaven!

Step 7: Creating the Beautiful Lattice Top

Transfer the chilled top crust dough to a cutting board and cut it into 1-inch strips with a sharp knife or pizza cutter. Lay 4 to 5 strips evenly spaced across the filling. Now the fun part: weave 4 to 5 more strips over and under these crosswise strips, gently pulling back strips as you go to create that classic lattice pattern. Trim any excess dough and fold the edges of the bottom crust up over the lattice, lining it up with the edge of the pie plate. Crimp those edges with your fingers or fork to seal the pie perfectly.

Step 8: Adding the Finishing Touches and Baking

Brush the lattice generously with your egg wash to achieve that gorgeous golden shine. For an optional sparkle and lovely crunch, sprinkle coarse sugar on top before baking. Pop the pie on the hot baking sheet in your oven and bake at 425°F for 20 minutes. Then, lower the temperature to 375°F and bake for an additional 40 to 50 minutes until the crust is beautifully golden and the filling bubbles. If the edges brown too fast, tent them with foil to prevent burning—no one likes a scorched crust!

Step 9: Cooling and Serving

Patience is key here! Let your pie cool completely for about 4 hours. This cooling time helps the filling set perfectly so slices hold together beautifully. Serve your slice warm or at room temperature with a scoop of vanilla ice cream for that perfect summer indulgence.

Top Tip

Mastering a perfect Cherry Pie with Lattice Crust Recipe might seem intimidating at first, but these tips from my personal baking adventures will ensure your pie turns out beautifully every time.

Chilling the Dough: I always chill the pie crust dough for at least 2 hours—and sometimes overnight. It helps immensely to prevent shrinking and keeps the crust flaky and tender.
Using Frozen Tart Cherries: Frozen tart cherries are my go-to even outside cherry season. Thawing and straining the juices carefully gives the perfect tang and sweetness balance that fresh cherries often can’t match.
Perfecting the Lattice: Cutting uniform 1-inch strips and weaving them gently prevents breakage. I find that working on a cool surface keeps the dough from becoming too soft to handle.
Preventing Burnt Edges: If the crust edges start to darken before the filling bubbles, don’t hesitate to tent them with foil. This simple step rescued several pies I’ve baked from an over-browned crust.

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

For an extra special touch, sprinkle coarse sugar on top before baking for added crunch and sparkle. Serve each slice with a scoop of creamy vanilla ice cream to balance the tartness and enhance the classic flavors. Fresh mint leaves or a light dusting of powdered sugar can also brighten up the presentation.

Side Dishes

This cherry pie shines as the star dessert, but if you’re serving a fuller meal, consider light sides like a mixed green salad with a tangy vinaigrette or simple roasted chicken. The fruity pie also pairs nicely with coffee or a sparkling rosé to complete your summer feast.

Make Ahead and Storage

Storing Leftovers

Store leftover cherry pie covered loosely with foil or plastic wrap at room temperature for up to 2 days. For longer storage, keep it refrigerated where it will last about 4 to 5 days. Be sure to cover it well to prevent the crust from drying out.

Freezing

You can freeze the baked pie whole. Wrap it tightly in plastic wrap and then in aluminum foil, freezing for up to 2 months. To freeze before baking, assemble the pie and wrap it similarly; when ready to bake, thaw in the refrigerator overnight before following the baking instructions.

Reheating

Warm leftover slices in a preheated 350°F oven for about 15 minutes to refresh the crust’s crispness and soften the filling. Microwaving works in a pinch but can make the crust a bit soggy.

Frequently Asked Questions:

Can I use fresh cherries instead of frozen for this cherry pie?

Yes! Fresh tart cherries can be used when in season. Just pit and measure 2 pounds, then reserve about 1 cup of their juice to thicken the filling. Keep in mind that frozen cherries are often more accessible year-round and provide a consistent tartness.

Why is it important to let the pie cool completely before slicing?

Cooling the pie for about 4 hours allows the filling to set properly. If sliced too soon, the filling may be runny and difficult to serve neat slices.

How do I prevent the lattice crust from getting soggy?

The lattice design itself allows steam to escape during baking, helping the crust stay crisp. Also, brushing the lattice with egg wash and baking on a preheated baking sheet contributes to a beautifully golden, flaky top.

Can I make the pie crust without almond extract?

Absolutely! The almond extract is just a subtle flavor note in the filling. Omitting it won’t affect the pie’s texture—your cherry pie will still be delicious.

Final Thoughts

Making this Cherry Pie with Lattice Crust Recipe has become one of my favorite baking traditions, especially during cherry season—but really, any time of year with frozen cherries works! There’s something so satisfying about pulling a pie from the oven with that golden lattice gleaming, the tantalizing aroma filling the kitchen, and knowing you’ve created a dessert that brings smiles around the table. I hope these tips and ideas inspire you to bake with confidence and share this classic, tangy-sweet treat with your loved ones.