There’s something truly magical about the perfect balance of sweet and tart in a homemade pie. This Tart Cherry Pie with Lattice Crust Recipe delivers just that, with its vibrant cherry filling and that classic eye-catching lattice top. Once you try this, I promise you’ll be hooked on how charming and luscious a homemade tart cherry pie can be.
Why You’ll Love This Recipe
- Perfect Sweet-Tart Balance: The tart cherries give just the right tang to cut through the sweetness, making every bite delightful.
- Beautiful Lattice Crust: The woven crust not only looks stunning but creates the perfect texture contrast to the juicy filling.
- Easy to Master: Even if you’re new to lattice crusts, I’ll walk you through getting it just right with practical tips.
- Make-Ahead Friendly: You can prepare it a day ahead and it still tastes fresh, making it perfect for special occasions or weekend treats.
Ingredients You’ll Need
The ingredients here are all about complementing the bold flavor of tart cherries with just the right touch of spice and sweetness. Picking quality cherries and a good pie crust really makes a difference in the final texture and taste.
- Pie dough: Either homemade is lovely, but store-bought frozen rolled dough works great to save time without compromising flavor.
- Tart cherries: Canned or jarred in water or cherry juice for that tangy punch; always drain but save a bit of juice to keep the filling moist.
- Almond extract: This little extra adds a subtle nutty warmth that enhances the cherry flavor beautifully.
- Vanilla extract: Balances the tartness with a smooth sweetness.
- Lemon juice: Brightens the filling and lifts the flavors.
- Cane sugar or maple sugar: Adjust sweetness naturally; maple sugar brings a more complex depth if you want to experiment.
- Tapioca starch (or cornstarch/arrowroot): Thickens the filling without cloudiness, keeping it clear and glossy.
- Unsalted butter: Adds richness to the filling and helps create those golden buttery pockets in the crust.
- Egg yolk + cream or milk: For that shiny, beautifully browned lattice top.
- Unbleached organic cane sugar: Sprinkled on top for a lovely sparkle and extra crunch.
Variations
I love making this pie classic, but sometimes it’s fun to mix things up! Feel free to tweak the flavor or adapt it for dietary needs — your kitchen, your rules.
- Using Fresh Cherries: When you find fresh tart cherries in season, I swap the canned for fresh and adjust the thickener slightly — freshness really lifts the whole pie.
- Vegan Adaptation: I replace butter with coconut oil and use a flax egg wash for a shiny crust — still delicious and just as pretty!
- Sweetener Swap: Maple syrup or coconut sugar work well if you want to avoid refined cane sugar; just keep an eye on sweetness level.
- Add Spices: A pinch of cinnamon or nutmeg adds cozy warmth, especially in cooler months when you want that comforting vibe.
How to Make Tart Cherry Pie with Lattice Crust Recipe
Step 1: Prep Your Dough and Oven
Start by placing your oven rack low, then preheat it to 425°F. Roll one disk of your pie dough on a lightly floured surface; aim for about an inch larger than your pie plate. Don’t worry about perfection here — gently check by flipping your pie plate upside down over the dough. Once it fits nicely, lay it into the plate and cover loosely with plastic wrap to chill while you prepare the filling.
Step 2: Make the Cherry Filling
In a large bowl, combine your drained cherries, ¼ cup reserved cherry juice, almond extract, vanilla extract, and fresh lemon juice. In a separate smaller bowl, whisk together the sugar, tapioca starch, and salt, then sprinkle this mixture over the cherries. Toss gently to combine—this step helps thicken the filling and ensures that no bite is without flavor.
Step 3: Roll Out Second Dough and Create Lattice
Roll out the second dough disk to about 12 inches. Cut it into 8 even strips for your lattice—thinner strips look more intricate, but I’ll leave that fun part up to you! Pour the cherry mixture into your chilled crust and dot with small bits of butter. Lay four strips evenly spaced over the cherries. Now, here’s my favorite part: folding to weave your lattice. Fold alternating strips back halfway, lay a crosswise strip across the flat strips, then unfold and switch which strips you fold next—repeat until the top is beautifully woven.
Step 4: Brush and Sugar Coat
Whisk together the egg yolk and cream for a luscious egg wash. Brush this carefully over the lattice strips only — I skip the outer crust to prevent over-browning. Then sprinkle that unbleached cane sugar to add sparkle and a little crunch to your crust.
Step 5: Bake to Perfection
Place the pie on a foil-lined baking sheet for easy cleanup, then bake on the lowest oven rack for 40 minutes. Reduce the heat to 375°F and bake for another 20-30 minutes more or until the filling bubbles and the crust is golden. If the edges start to darken too quickly, tent loosely with foil to protect them—this little trick keeps everything looking and tasting perfect.
Step 6: Cool it Down
Patience here pays off. Let the pie cool for at least 4 hours before slicing—this resting time allows the juices to thicken so your slices come out clean and gorgeous. You can also make this a day ahead and keep it at room temperature until serving, which gives the flavors even more time to come together.
Pro Tips for Making Tart Cherry Pie with Lattice Crust Recipe
- Keep Your Dough Cold: I’ve found that chilling the crust before filling prevents sogginess and makes handling the lattice so much easier.
- Save Some Cherry Juice: Using a bit of the cherry juice in the filling keeps it juicy without watering it down.
- Weave Slowly: Take your time with the lattice; folding strips carefully avoids tearing and looks impressive every time.
- Watch the Baking Time: If the crust edges brown too fast, tent with foil early to avoid bitterness and keep the color even.
How to Serve Tart Cherry Pie with Lattice Crust Recipe
Garnishes
I love topping slices with a scoop of vanilla bean ice cream—it melts just slightly into the warm-ish pie and adds that creamy contrast. A dusting of powdered sugar over the lattice just before serving makes it feel extra special, too.
Side Dishes
This pie stands beautifully on its own, but I sometimes serve it alongside a simple arugula salad dressed with lemon vinaigrette to balance the richness, especially for a light summer dessert after dinner.
Creative Ways to Present
For holiday dinners, I’ve tried individual mini tart cherry pies with lattice tops in muffin tins. They’re adorable and perfect for portion control at gatherings. And drizzling some warm cherry syrup or a touch of melted chocolate over each slice adds a dash of wow factor.
Make Ahead and Storage
Storing Leftovers
I usually cover leftover pie with foil or plastic wrap and keep it at room temperature for up to two days—trust me, it stays so much better than refrigeration early on. After two days, I pop it into the fridge to keep it fresh longer.
Freezing
One time I assembled the pie fully but froze it before baking. When I baked it straight from frozen, it came out just as impressive. Just make sure to wrap it tightly to avoid freezer burn!
Reheating
To reheat, I recommend a gentle 325°F oven warm-up for about 10-15 minutes to revive that crispy crust without overcooking the filling. Avoid microwaving if you want to keep the crust flaky.
FAQs
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Can I use fresh cherries instead of canned for this Tart Cherry Pie with Lattice Crust Recipe?
Absolutely! Fresh tart cherries can be a delicious upgrade when in season. You’ll want to pit and measure about the same volume as the canned cherries and may need to add a bit more thickener since fresh cherries release more juice. Adjust the sugar depending on how tart the cherries are to balance the filling.
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How do I prevent the lattice crust from shrinking or breaking?
Keep your dough well-chilled while working, don’t stretch it excessively when rolling, and handle the strips gently. If you notice shrinking during baking, try chilling again before baking and avoid overworking the dough. The lattice technique explained here helps maintain structure beautifully.
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Can I make this pie gluten-free?
Yes, by using a gluten-free pie crust mix you like, this recipe still works well. Just be sure to choose a thickener compatible with gluten-free needs, like arrowroot or tapioca starch, and monitor baking times as gluten-free dough can brown more quickly.
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What can I use instead of tapioca starch?
Cornstarch or arrowroot powder are good substitutes and work similarly to thicken the filling. If using all-purpose flour, you’ll need slightly more (about 1/3 cup), but keep in mind this may make the filling a bit less clear and glossy.
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How long should I let the pie cool before serving?
I recommend cooling for at least 4 hours to let the cherry filling set properly. This way, when you cut the pie, the juices won’t run everywhere. If you can wait overnight, even better — the flavors develop more and the texture is just perfect.
Final Thoughts
This Tart Cherry Pie with Lattice Crust Recipe truly feels like a special tradition in my kitchen now. It’s approachable enough for a weekend bake but impressive enough for celebrations. The combination of that bright, tangy cherry filling with the buttery, crisp lattice just can’t be beat. I hope you give it a try and find as much joy in sharing it as I do. Trust me, your family and friends will be asking for seconds!
Print
Tart Cherry Pie with Lattice Crust Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 40 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This classic Tart Cherry Pie features a luscious filling made from tart cherries with a hint of almond and vanilla extracts, all encased in a flaky double crust with a beautiful lattice top. Perfect for dessert lovers who enjoy a balance of sweet and tart flavors, this pie is baked to golden perfection with a buttery crust and bubbling cherry juices.
Ingredients
Crust
- 1 recipe for pastry for a double crust pie or 2 frozen pie doughs (rolled out, not in pie plates)
Filling
- 5 cups tart or sour cherries (from 3 cans or jars of 14.5 oz or 13 oz cherries packed in water or cherry juice, drained, reserve 1/4 cup juice)
- 1/4 cup reserved cherry juice
- 1/4 teaspoon almond extract
- 1/4 teaspoon pure vanilla extract
- 1 teaspoon fresh lemon juice
- 2/3 cup cane sugar or maple sugar
- 1/4 cup tapioca starch or flour (can substitute cornstarch, arrowroot, or 1/3 cup all-purpose flour)
- 1/4 teaspoon sea salt
- 1 tablespoon unsalted butter, cut into small pieces
Topping
- 1 egg yolk
- 1 tablespoon cream or milk
- 1–2 teaspoons unbleached organic cane sugar
Instructions
- Preheat Oven: Arrange a rack on the bottom of the oven and preheat to 425 degrees Fahrenheit.
- Prepare Bottom Crust: Roll one disk of pie dough on a lightly floured surface to 1 inch larger than the pie plate diameter. Fit it into the pie plate and cover loosely with plastic wrap. Refrigerate.
- Mix Filling: Combine cherries, reserved cherry juice, almond extract, vanilla extract, and lemon juice in a large bowl. In another bowl, whisk sugar, tapioca starch, and salt. Add dry mix to cherry mixture and toss well.
- Roll and Cut Top Crust: Roll second dough disk to a 12-inch circle and cut into 8 equal strips. Pour cherry filling into chilled bottom crust, dot with butter. Lay 4 strips evenly over fruit.
- Weave Lattice Top: Create a lattice by folding alternating strips halfway back and weaving strips crosswise over flat strips, continuing until lattice is complete.
- Egg Wash and Sugar: Whisk egg yolk with cream, brush over lattice crust carefully, and sprinkle with sugar. Avoid brushing outer crust to prevent over-browning.
- Bake Pie: Place pie on a foil-lined baking sheet on the bottom rack. Bake at 425°F for 40 minutes, reduce heat to 375°F and bake another 30 minutes or until juices bubble and crust is golden. Tent with foil if crust darkens too much.
- Cool and Serve: Cool pie at least 4 hours before serving; can be made a day ahead at room temperature. Refrigerate covered after two days.
Notes
- Using tapioca starch is best for thickening the cherry filling; cornstarch or arrowroot can work as substitutes.
- The reserved cherry juice adds extra tart flavor and keeps the filling moist.
- If you prefer a more pronounced almond flavor, increase almond extract slightly.
- For easier cleanup, line baking sheet with foil under the pie to catch juice drips.
- Allowing the pie to cool completely helps the filling set and prevents runny slices.
- The lattice crust provides a beautiful presentation and allows steam to escape during baking.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 55 mg
