Irresistible Cherry Pie Recipe with Buttery Lattice Crust

Every summer, when the cherries hit their peak, my kitchen transforms into a pie-making haven. I can still picture my Aunt Martha showing me how to pit those ruby-red beauties with a hairpin when I was barely tall enough to reach the counter. “A good cherry pie,” she’d say, “should hold its shape when you slice it—none of that soupy mess!” That lesson stuck with me, and now my classic cherry pie recipe delivers exactly that—a thick, sliceable filling that doesn’t run all over your plate. The secret? Just enough cornstarch to set the juices without turning gummy, and a splash of almond extract that makes people say “Wow, what is that amazing flavor?” And oh, that crust! A buttery lattice top so flaky you practically need a bib when eating it. Whether it’s for Fourth of July or just because cherries are in season, this pie tastes like summer in every bite.

Why You’ll Love This Cherry Pie

Trust me, this isn’t just any cherry pie. It’s the kind of dessert that makes people stop mid-bite and say, “Oh my gosh, this is incredible!” Here’s why it’ll become your go-to recipe:

• That perfect slice: No messy, runny filling here—just thick, juicy cherries that hold their shape when you cut into them (just like my Aunt Martha taught me).
• The butteriest crust: Flaky, golden, and with just the right amount of crunch—I use cold butter and a secret folding technique that makes all the difference.
• Holiday magic: From Thanksgiving to Fourth of July, this pie looks as stunning as it tastes, especially with that beautiful lattice top.
• Fresh cherry goodness: While you can use frozen in a pinch, fresh summer cherries give it that vibrant, tangy-sweet flavor you can’t beat.
• The “what is that amazing flavor?” factor: A tiny splash of almond extract deepens the cherry flavor in the most delicious way—it’s my not-so-secret weapon!

Seriously, once you try this version, you’ll never go back to soupy, bland cherry pies again.

Ingredients for the Perfect Cherry Pie

Here’s everything you’ll need for my tried-and-true cherry pie recipe. I’ve separated them by crust and filling to make shopping and prep super easy. And don’t worry—this isn’t one of those recipes with weird, hard-to-find ingredients! Everything here is simple but makes a world of difference in flavor and texture.

For the Buttery Pie Crust

• 2 1/2 cups all-purpose flour: Spoon and level it—don’t scoop straight from the bag or you’ll pack in too much flour.
• 1 tsp salt: Just regular table salt is fine; it balances the sweetness.
• 1 cup unsalted butter, chilled: I cut mine into small cubes and pop it in the freezer for 10 minutes extra cold is key for flaky layers!
• 6-8 tbsp ice water: I keep a glass of water with ice cubes nearby and measure as needed.

For the Luscious Cherry Filling

• 4 cups fresh cherries, pitted: About 2 pounds—I use Bing or Rainier when they’re in season. Yes, pitting takes time, but it’s SO worth it!
• 1 cup granulated sugar: Adjust up or down slightly depending on your cherries’ sweetness.
• 1/4 cup cornstarch: This is our magic thickener no runny slices here!
• 1 tbsp lemon juice: Brightens everything up—use fresh if you can.
• 1/2 tsp almond extract: My secret weapon! It makes the cherry flavor pop without tasting like almonds.

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See? Nothing fancy, just quality ingredients handled right. Now let’s turn these into pie magic!

How to Make Cherry Pie Step by Step

Okay, let’s get to the fun part—turning those simple ingredients into the most amazing cherry pie you’ve ever tasted! Don’t let the lattice crust intimidate you—I’ll walk you through every step with my tried-and-true methods.

Preparing the Pie Crust

First things first: that buttery, flaky crust. Grab your biggest mixing bowl and whisk together the flour and salt. Now, here’s where the magic happens—take your ice-cold butter cubes and cut them into the flour using a pastry cutter or two forks. You want pea-sized crumbs—don’t overmix! Drizzle in the ice water 1 tablespoon at a time, mixing lightly with a fork just until the dough comes together. Pro tip: Squeeze a handful—if it holds together without crumbling, you’re golden. Divide the dough into two discs (one slightly larger for the bottom crust), wrap in plastic, and refrigerate for at least 1 hour—trust me, skipping that chill time is a big mistake!

Making the Cherry Filling

While the dough chills, let’s make that luscious filling. In your biggest bowl, toss the pitted cherries with sugar, cornstarch, lemon juice, and almond extract. I use my clean hands for this—gets everything evenly coated! Don’t panic if it looks too liquidy at first—that cornstarch will work its thickening magic in the oven. Let this mixture sit about 15 minutes—you’ll see juices starting to pool—perfect! Taste a cherry—adjust sugar if needed. Now, no nibbling! We need every juicy piece for the pie.

Assembling and Baking the Cherry Pie

Preheat your oven to 375°F (190°C). Roll out the larger dough disc on a lightly floured surface until it’s about 12 inches across. Carefully drape it into your 9-inch pie dish—don’t stretch it! Trim the edges, leaving about 1-inch overhang. Pour in that gorgeous cherry filling. Now the fun part: Roll out the second disc and cut it into 10-12 even strips with a sharp knife or pizza cutter. Lay half the strips vertically over the pie, then weave the remaining strips horizontally. Seal the edges with a fork or crimp them fancy—your choice! Bake for 45-50 minutes until the crust is golden and the filling is bubbly. Resist cutting immediately—let it cool at least 2 hours so those juices set properly!

Tips for the Best Cherry Pie

Want to take your cherry pie from good to “Oh my goodness, can I have the recipe?” level? Here are my tried-and-true tips—learned from many messy (but delicious!) baking experiments:

• Cherry pit like a pro: I swear by a paperclip—just unfold one end and pop those pits right out. Faster than a fancy pitter and way cheaper! (Though admittedly messier—I always end up with purple fingers.)
• Butter matters: If your kitchen’s warm, freeze the butter for 10 extra minutes before making crust. Cold butter = flaky layers. Warm butter = sad, dense crust. Trust me, I learned this the hard way!
• Don’t rush the chill: That hour of dough refrigeration? Non-negotiable. One rushed Thanksgiving, I tried skipping it—the lattice strips stretched terribly and tore. Total pie tragedy!
• The patience test: Let the baked pie cool completely before slicing. I know it smells amazing, but cutting too soon turns that perfect filling into lava. (Ask my burnt tongue how I know!)
• Almond extract trick: Start with 1/4 tsp, then add more to taste. Too much overpowers the cherries—a little whisper of almond is all you need.

Remember—even imperfect pies taste incredible. Mine once looked like a cherry explosion, but my family still devoured every crumb! That’s the beauty of homemade.

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Make-Ahead and Freezer Tips for Cherry Pie

Life gets busy—that’s why I love that this cherry pie can be prepped ahead! Here’s how I handle make-ahead magic for holidays (or just those days when I need dessert ready to go):

Freeze unbaked: Make the pie completely—filling and all—but don’t bake it. Wrap it tightly in plastic (I double-wrap to prevent freezer burn) then foil. Freeze for up to 3 months. Baking day? Pop it straight into a preheated oven (no thawing needed!), adding 15-20 extra minutes to the bake time.

Freeze baked: Bake your pie completely, let it cool, then freeze whole or in slices. Thaw in the fridge overnight. For that fresh-from-the-oven feel, warm slices in a 300°F oven for 10 minutes.

Pro tip: If freezing pre-baked, underbake the pie slightly by 5 minutes—it’ll be perfect after reheating! Works wonders for meal planning during the holidays.

Serving Suggestions for Cherry Pie

Oh, the joy of slicing into that golden crust while everyone watches eagerly! My favorite way to serve this cherry pie? Warm (not hot—we learned that lesson!) with a giant scoop of vanilla ice cream melting slowly over the lattice. The contrast of cold cream against the spiced cherries is pure magic. For a lighter touch, freshly whipped cream with just a whisper of almond extract makes it extra special. In our house, we sometimes go wild and add a drizzle of chocolate sauce—because why not make a perfect pie even more perfect?

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Cherry Pie FAQs

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Nutritional Information for Cherry Pie

Here’s the skinny on this decadent (but totally worth it!) dessert. One generous slice of this cherry pie clocks in at about 320 calories, with 14g of fat—mostly from that glorious butter in the crust. You’re looking at 45g carbs (hey, it’s pie!) with 2g of fiber from those juicy cherries. If you’re watching sugar, each serving has around 25g. Important note: These values can vary depending on your exact ingredients—especially if you go wild with the vanilla ice cream topping (which, let’s be honest, you totally should).

Share Your Cherry Pie Experience

Nothing makes me happier than hearing about your cherry pie adventures! Did your lattice turn out picture-perfect? Maybe you added a fun twist like chocolate drizzle? Whatever your experience, I’d love to hear about it—drop a comment below or tag me on social media with your creations. Your feedback helps me create even better recipes, and honestly, seeing your pies just makes my day. Now go enjoy that masterpiece—you’ve earned every delicious bite!

For more information about cherries, visit Cherry Research Institute or learn more about cherries.

Classic Cherry Pie

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A sliceable café-style pie with thick, non-runny filling and buttery lattice crust, made with fresh cherries and a hint of almond extract.

• Author: Carla Davis
• Prep Time: 30 min
• Cook Time: 50 min
• Total Time: 1 hr 20 min
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 2 1/2 cups all-purpose flour
• 1 tsp salt
• 1 cup unsalted butter, chilled
• 6–8 tbsp ice water
• 4 cups fresh cherries, pitted
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1 tbsp lemon juice
• 1/2 tsp almond extract

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Instructions

1. Mix flour and salt in a bowl. Cut in butter until crumbly.
2. Add ice water, 1 tbsp at a time, until dough forms. Divide into two discs and chill for 1 hour.
3. Preheat oven to 375°F (190°C).
4. Roll out one dough disc and fit into a 9-inch pie dish.
5. In a bowl, mix cherries, sugar, cornstarch, lemon juice, and almond extract. Pour into pie crust.
6. Roll out the second dough disc and cut into strips for a lattice top. Weave strips over the filling.
7. Bake for 45-50 minutes until golden and bubbling.
8. Cool completely before slicing.

Notes

• Use fresh cherries for best flavor.
• Chill dough for easier handling.
• Make ahead: Bake and freeze for up to 1 month.

Nutrition

• Serving Size: 1 slice
• Calories: 320
• Sugar: 25g
• Sodium: 150mg
• Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 30mg