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Per serving
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- 1
Cook the filling first
In a large saucepan, whisk together the sugar and cornstarch, then gradually stir in the cherry juice until smooth. Bring to a boil and cook, stirring, until thickened, about 2 minutes. This step matters more than it looks — cooking the cornstarch fully now is what keeps your filling from turning soupy once you cut into the pie later. Remove from heat and stir in the cherries (pitted, and thawed if using frozen), cinnamon, nutmeg, and almond extract.
- 2
Make the dough
In a large bowl, whisk together the flour and salt. Cut in the shortening until the mixture looks crumbly, like coarse sand with pea-sized bits still visible — those little bits of fat are what puff into flaky layers in the oven, so don't overwork it. Add the cold water one tablespoon at a time, tossing gently with a fork, just until the dough clumps into a ball. Divide it into two portions, one slightly larger than the other, and shape each into a disc.
- 3
Roll and fill
Preheat the oven to 425°F. On a lightly floured surface, roll the larger dough disc to fit a 9-inch pie plate. Ease it in gently (stretching dough makes it shrink back while baking) and trim even with the edge. Pour in the cherry filling.
- 4
Weave the lattice top
Roll out the remaining dough and cut it into 1/2-inch strips. Lay half the strips across the pie, then fold back every other one and lay a strip perpendicular, folding the strips back down over it — repeat, alternating as you go, to build the woven look. Trim, seal, and flute the edge. If you'd like a shiny, golden crust, beat the egg and brush it over the top before baking.
- 5
Bake low and slow after a hot start
Bake for 10 minutes at 425°F, then, without opening the oven door, reduce the heat to 375°F and continue baking until the crust is deep golden brown, another 45 to 50 minutes. That first blast of high heat is what sets the bottom crust so it doesn't turn soggy under the juicy filling. Cool completely on a wire rack before slicing — I know it's hard to wait, but the filling needs that time to set up so your slices hold together.
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Classic Cherry Pie with Lattice Crust
Created by: SugarAndButter
Ingredients
- 1 1/4 cup sugar
- 1/3 cup cornstarch
- 1 cup cherry juice
- 4 cup tart cherries
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp almond extract
- 2 cup all-purpose flour
- 1/2 tsp salt
- 2/3 cup shortening
- 6 tbsp water
- 1 egg
Instructions
- Cook the filling firstIn a large saucepan, whisk together the sugar and cornstarch, then gradually stir in the cherry juice until smooth. Bring to a boil and cook, stirring, until thickened, about 2 minutes. This step matters more than it looks — cooking the cornstarch fully now is what keeps your filling from turning soupy once you cut into the pie later. Remove from heat and stir in the cherries (pitted, and thawed if using frozen), cinnamon, nutmeg, and almond extract.
- Make the doughIn a large bowl, whisk together the flour and salt. Cut in the shortening until the mixture looks crumbly, like coarse sand with pea-sized bits still visible — those little bits of fat are what puff into flaky layers in the oven, so don't overwork it. Add the cold water one tablespoon at a time, tossing gently with a fork, just until the dough clumps into a ball. Divide it into two portions, one slightly larger than the other, and shape each into a disc.
- Roll and fillPreheat the oven to 425°F. On a lightly floured surface, roll the larger dough disc to fit a 9-inch pie plate. Ease it in gently (stretching dough makes it shrink back while baking) and trim even with the edge. Pour in the cherry filling.
- Weave the lattice topRoll out the remaining dough and cut it into 1/2-inch strips. Lay half the strips across the pie, then fold back every other one and lay a strip perpendicular, folding the strips back down over it — repeat, alternating as you go, to build the woven look. Trim, seal, and flute the edge. If you'd like a shiny, golden crust, beat the egg and brush it over the top before baking.
- Bake low and slow after a hot startBake for 10 minutes at 425°F, then, without opening the oven door, reduce the heat to 375°F and continue baking until the crust is deep golden brown, another 45 to 50 minutes. That first blast of high heat is what sets the bottom crust so it doesn't turn soggy under the juicy filling. Cool completely on a wire rack before slicing — I know it's hard to wait, but the filling needs that time to set up so your slices hold together.