There’s something absolutely magical about a homemade cherry pie, especially when it’s topped with a golden lattice crust that’s both buttery and flaky. This Cherry Pie with Lattice Crust Recipe combines tart frozen cherries with just the right touch of spice and sweetness—a true classic that feels like summer on a plate, no matter the season.

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 can’t get enough of this cherry pie—making the lattice crust is so satisfying, and the filling strikes that perfect balance of tart and sweet that keeps me coming back for more. It’s a dessert that never feels fussy but always feels special.

Classic taste: The tart cherries provide a lively, refreshing flavor that’s truly irresistible.
Year-round dessert: Using frozen cherries means you can enjoy this pie any time, not just when fresh cherries are in season.
Beautiful presentation: The lattice crust isn’t just pretty—it helps release steam so your pie bakes evenly.
Make ahead friendly: Prep your pie dough and filling in advance to save time on the big day.

Ingredients & Why They Work

Before you dive into baking, let’s talk about the ingredients you’ll need. I recommend choosing high-quality frozen tart cherries—they retain that signature tangy flavor we adore. And for the pie crust, using a well-chilled dough makes all the difference in getting that beautiful flaky texture.

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 give the filling its iconic balance of sweet and sour; frozen cherries make this pie accessible year-round.
Cornstarch: Acts as a thickener to make sure the filling sets up perfectly without being runny.
Cane sugar: Adds natural sweetness that complements the tart fruit without overpowering it.
Cinnamon and ground ginger: Just a touch adds warmth and depth to the cherry filling.
Almond extract: A subtle hint of almond enhances the cherry flavor, giving the pie a lovely aroma.
Pie crust dough: Chilled dough ensures a flaky, tender crust that won’t shrink while baking.
Large egg: Used for the egg wash to brush over the lattice crust for a beautiful golden finish.
Coarse sugar (optional): Sprinkled on top for an extra bit of sparkle and crunch.
Vanilla ice cream: The perfect creamy sidekick when serving your warm cherry 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

The beauty of this Cherry Pie with Lattice Crust Recipe is how adaptable it is. Whether you're looking to tweak flavors or accommodate dietary needs, there are several wonderful ways to make it your own!

Spice it up: I love adding a dash of nutmeg or even a splash of brandy to the filling for a warm twist that deepens the flavor profile.
Gluten-free crust: Swap out the traditional pie crust for your favorite gluten-free dough — it still makes a wonderfully flaky base for the tart cherries.
Fresh cherry version: When fresh sour cherries are in season, I use them instead of frozen for an even brighter, juicier filling. Just be sure to adjust the thickener slightly if your cherries are very juicy.
Vegan option: Replace the egg wash with a mixture of almond milk and maple syrup to get that beautiful golden finish without eggs.
Add texture: Sprinkle chopped toasted almonds or pecans over the filling before adding the lattice for a delightful crunch contrast.

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: Prepare the Cherries and Collect Juices

Start by placing your thawed frozen tart cherries in a fine-mesh strainer set over a bowl. This lets the juices drain naturally — it’s important to save this juice because you’ll use exactly 1 cup for the filling. If you don’t get enough juice the first time, simply microwave the cherries in 15-second bursts to coax out more liquid. Transfer the drained cherries into a large bowl to wait while you prepare the cherry syrup.

Step 2: Make the Thickening Slurry

In a small bowl, whisk together ¼ cup cornstarch with ¼ cup water until completely smooth. This slurry will thicken your cherry juices beautifully without lumps. Set it aside while you bring your cherry juice to a boil on the stove.

Step 3: Cook the Filling to a Glossy Perfection

Place the 1 cup cherry juice in a small saucepan and heat it over medium-high heat until boiling. Stir in ¾ cup cane sugar, allowing it to dissolve completely. Once boiling again, stir in the cornstarch slurry steadily and cook until the mixture thickens and turns clear and glossy. Remove from heat and pour this syrup over the cherries in your bowl. Add a pinch of salt, ½ teaspoon cinnamon, ½ teaspoon ground ginger, and ¼ teaspoon almond extract, then mix gently and let it cool completely. This step develops that luscious sweet-tart balance that makes this pie shine.

Step 4: Roll and Chill the Bottom Pie Crust

Roll out your chilled pie dough to fit a 9- or 9.5-inch pie plate, leaving about a ½-inch overhang around the edges. This overhang will help secure the lattice crust later. Loosely cover your pie with plastic wrap and refrigerate for 30 minutes. Meanwhile, position an oven rack in the bottom third of your oven and place a baking sheet on it. Preheat your oven to 425°F with the baking sheet inside — it will help give the pie a crisp, golden bottom crust.

Step 5: Prepare the Lattice Top Crust

Roll out the remaining pie dough on a baking sheet, then cover loosely with plastic wrap and refrigerate while the bottom crust chills. When you’re ready to assemble the pie, remove this dough and cut it into 1-inch-wide strips using a sharp knife or pizza cutter. This is where the magic of the lattice crust begins!

Step 6: Assemble the Pie with a Stunning Lattice

Whisk together 1 large egg with 1 tablespoon water to create your egg wash, which will give your crust that beautiful golden shine. Remove the bottom crust from the fridge and pour in the fully cooled cherry filling. Place 4 or 5 strips of dough spaced evenly across the top of the pie in one direction. Then weave 4 or 5 strips perpendicular to them, carefully lifting and folding the first strips alternately to create a classic lattice pattern. Trim the strips so edges are even. Fold the bottom crust’s overhang up and over the lattice edges, then crimp the edges with your fingers or a fork to seal everything snugly.

Step 7: Bake Until Golden and Bubbling

Brush the lattice crust generously with the egg wash, and if you like a little sparkle, sprinkle coarse sugar on top. Place the pie on the preheated baking sheet in your oven. Bake for 20 minutes at 425°F to set the crust, then reduce the oven temperature to 375°F. Continue baking for 40 to 50 minutes more, until the crust turns golden brown and the filling bubbles consistently. If you notice the edges of the crust browning too quickly, tent that part with foil to prevent burning. Patience here pays off – the bubbling filling is a sure sign your pie is ready!

Step 8: Cool Fully and Serve with Ice Cream

Once baked, resist the urge to slice immediately. Let your cherry pie cool completely for about 4 hours. This resting time allows the filling to set beautifully so you get perfect slices. Serve each generous slice warm with a scoop of creamy vanilla ice cream for an irresistible summer—or anytime—dessert.

Top Tip

Mastering the perfect Cherry Pie with Lattice Crust Recipe can seem tricky, but a few thoughtful tips make all the difference in achieving that beautiful flaky crust and the irresistible balance of tart and sweet filling.

Chill Your Dough Well: I learned that chilling the pie crust dough for at least 2 hours, plus letting the bottom crust chill again after rolling, creates a sturdier, flakier crust that resists shrinking during baking.
Juice Extraction Matters: If you don’t immediately have a full cup of cherry juice from thawed cherries, microwaving them briefly in 15-second intervals really helps release extra juice without cooking them prematurely.
Weave Your Lattice Crust Thoughtfully: Taking the time to gently pull back strips as you weave produces a neat, attractive lattice and lets steam escape evenly for a perfectly baked pie.
Protect the Edges: Watch those crust edges closely, and if they brown too fast, tent them with foil to avoid burning while the filling finishes bubbling.

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

Serving your cherry pie warm with a scoop of creamy vanilla ice cream is a classic for good reason. Fresh mint leaves provide a lovely pop of color and a subtle fresh note. You can also dust the top lightly with powdered sugar if you want a pretty, delicate finish. For a crunchy contrast, sprinkle a bit of toasted sliced almonds on the side or atop the ice cream.

Side Dishes

This pie shines as a standalone dessert but pairs wonderfully with light summer salads or a simple plate of fresh fruit. If you want a more substantial finish, serve with a dollop of whipped cream or alongside a cup of hot coffee or tea. For festive occasions, a sharp cheddar cheese slice on the side is a delightful regional tradition that complements the tartness beautifully.

Make Ahead and Storage

Storing Leftovers

Once completely cooled, cover the pie lightly with foil or plastic wrap and store it in the refrigerator. Your delicious cherry pie will stay fresh for up to 3 to 4 days. Keeping it chilled also helps the filling set perfectly, which makes slicing neater and easier.

Freezing

You can freeze the fully assembled pie before baking by wrapping it tightly in plastic wrap and then foil, keeping it fresh for up to 1 month. When you’re ready to bake, thaw it overnight in the fridge and bake at 425°F for 20 minutes, then reduce heat to 375°F and continue baking until golden and bubbling, just as with the fresh pie.

Reheating

To enjoy your leftover cherry pie warm, reheat slices in a 350°F oven for 10 to 15 minutes, or until gently warmed through. Avoid the microwave if possible to keep the crust crisp and flaky. Serve with fresh vanilla ice cream or whipped cream for a treat.

Frequently Asked Questions:

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

Absolutely! Fresh tart cherries work wonderfully in this recipe, especially in season. Just pit them and proceed as you would with thawed frozen cherries. If they’re very juicy, you may need to adjust the amount of cherry juice used for the filling.

Why do I need to chill the pie dough for so long?

Chilling the dough firms up the fat and relaxes the gluten in the flour, which helps prevent shrinkage and creates a tender, flaky crust that bakes up beautifully. Rushing this step can lead to a tough or misshapen crust.

What if my crust browns too quickly during baking?

This is a common challenge with fruit pies. To avoid burnt edges, cover the crust’s edges with foil or a pie crust shield partway through baking once the crust attains a golden tone, then continue baking until the filling bubbles and the crust is fully cooked.

How long should I let the pie cool before serving?

Allow the pie to cool completely for about 4 hours. This resting time helps the filling to set and makes slicing cleaner and easier. If you serve it too soon, the filling may be too runny.

Final Thoughts

Baking this Cherry Pie with Lattice Crust Recipe is such a rewarding experience from the first swirl of those red tart cherries to that golden lattice beckoning from the oven. Whether you’re making it for a summer celebration or a cozy treat any time of year, it’s a classic that never disappoints. There’s something wonderfully comforting about sharing a slice — warm, sweet, and just a little tart — especially with vanilla ice cream melting on top. Enjoy every bite, and don’t forget to savor the process as much as the result!