Imagine biting into a perfectly baked cherry pie with a buttery, crisp lattice crust that’s both beautiful and inviting. This Cherry Pie with Lattice Crust Recipe is a delicious balance of tart and sweet cherries, warm spices, and a flaky crust that’s simply irresistible.

A white glass pie dish holds a cherry pie with a golden brown lattice crust on top. The crust has a rough, sugary texture with visible sugar crystals shining on it. The crust edges are thick and crimped, forming a decorative border around the deep red cherry filling. The cherry filling beneath the lattice is glossy and juicy, with some whole cherries showing, some burst open, and red syrup pooling slightly on the side of the missing slice. The pie sits on a white marbled surface with a woven, multicolored cloth behind it. 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 cherry pies many times, but there’s something so special about this particular recipe that combines a tart cherry filling with a beautiful lattice crust—it immediately becomes a favorite for gatherings or a cozy dessert night at home.

Perfect balance of flavors: Tart frozen cherries mixed with warming cinnamon, ginger, and a hint of almond extract make every bite sing.
Year-round convenience: Using frozen pitted tart cherries means you can enjoy this classic dessert even when fresh cherries aren’t in season.
Show-stopping presentation: The crisp, buttery lattice crust not only tastes amazing but also looks stunning on any dessert table.
Make-ahead friendly: You can prepare the crust and filling in advance, making your baking day smoother and stress-free.

Ingredients & Why They Work

Before you start, gather quality ingredients for the best results. Frozen tart cherries give consistent tartness and color all year, while the spices and almond extract bring depth and aroma. A good homemade pie crust seals the deal for that flaky, buttery finish.

Flat lay of fresh bright red tart cherries with stems removed in a simple white ceramic bowl, a small white bowl of glossy thick cherry juice, another small white bowl containing fine white cane sugar, a small white bowl with smooth white cornstarch powder, a small white bowl holding warm golden cinnamon powder, a small white bowl with fine beige ground ginger, a small white bowl of clear almond extract liquid, a pinch of coarse white salt displayed neatly on the white ceramic surface, a round chilled pale golden pie crust disk placed on a simple white ceramic plate, one large uncracked brown egg resting on the surface, and a small white bowl with clear water, all arranged symmetrically and balanced, 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: These offer a wonderfully tart flavor and are convenient to use anytime you crave cherry pie.
Cornstarch: Acts as a thickener to transform cherry juices into a glossy, luscious filling.
Water: Used to create the cornstarch slurry for thickening the pie filling evenly.
Cane sugar: Balances the tartness of cherries with sweetness without overpowering.
Cinnamon: Adds a warm, familiar spice note that complements cherries beautifully.
Ground ginger: Provides a subtle, spicy kick that enhances the filling’s complexity.
Almond extract: Brings a delicate nuttiness that pairs perfectly with cherry flavor.
Pinch of salt: Enhances all flavors and adds depth.
Pie crust: Your flaky, buttery foundation that’s chilled for perfect rolling and crisp baking.
Egg: Whisked for an egg wash that gives the lattice crust a beautiful golden sheen.
Coarse sugar (optional): Sprinkled on top for a sparkle and crunchy texture.
Vanilla ice cream: The ultimate pairing to serve alongside warm or room temperature pie slices.

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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 that it welcomes your own creative twists. Whether you want to switch up the spices, try a different crust style, or make it dietary-friendly, there’s plenty of room to make this classic dessert truly your own.

Spice it up or down: I once added a pinch of cardamom along with the cinnamon and ginger for a warm, aromatic twist that made the filling feel extra special during the holidays.
Crust variations: For a gluten-free version, try a gluten-free pie dough recipe — just be mindful that it can be a bit more delicate when weaving the lattice.
Fresh cherry swap: When fresh tart cherries are in season, using them instead of frozen adds an even brighter, juicier flavor, though you might need a little less cornstarch since fresh cherries release less juice.
Almond extract alternative: If you prefer, swap the almond extract for vanilla extract for a softer, familiar note that still complements the cherries beautifully.
Make it vegan: Replace the egg wash with a brush of almond milk mixed with maple syrup to get that golden sheen and brush off the coarse sugar topping if you want to keep it simple.

Step-by-Step: How I Make Cherry Pie with Lattice Crust Recipe

The image shows a thick slice of mixed berry pie on a white plate with a blue rim, placed on a white marbled surface with a pink and white checkered cloth in the background. The pie slice has two main layers: a golden brown crispy top crust with a lattice pattern and a glossy mixed berry filling underneath, which includes dark purple, red, and yellow berries, giving a juicy and slightly shiny look. The crust edges are uneven and flaky, and the filling is spilling slightly out of the slice, showing the different berry pieces clearly. There is a silver fork placed behind the plate. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prepping Your Cherries and Juices

Start by placing your thawed tart cherries in a strainer over a bowl so you can catch all those precious juices. Measure out exactly 1 cup of cherry juice—this is key for the filling’s perfect consistency. If you don’t have enough juice, don’t worry! Just microwave the cherries in short 15-second bursts until you get the full cup you need. Transfer the cherries to a large bowl and set aside.

Step 2: Whisking Together the Cornstarch Slurry

In a small bowl, combine the cornstarch with ¼ cup of water, stirring until the mixture is smooth and lump-free. This slurry will thicken the cherry juices evenly—be sure to set it aside while you start cooking the filling.

Step 3: Cooking the Cherry Filling

Pour the 1 cup of cherry juice into a small saucepan and bring it to a boil. Then stir in the sugar and wait until the mixture boils again, ensuring the sugar dissolves fully. Slowly stir in the cornstarch slurry and keep stirring continuously until the juice thickens into a clear, glossy sauce. Remove from heat immediately and pour this luscious mixture over your cherries. Stir in the cinnamon, ginger, almond extract, and a pinch of salt for depth and warmth. Let the filling cool completely so it sets nicely later.

Step 4: Rolling Out the Bottom Crust and Chilling

Roll out your chilled pie dough for the bottom crust, maintaining a ½-inch overhang around the edges of your 9- or 9.5-inch pie plate. Cover loosely with plastic wrap and pop it into the fridge for 30 minutes. Meanwhile, preheat your oven to 425°F and place a baking sheet on the bottom rack to heat up — this will help the pie bake evenly and prevent sogginess.

Step 5: Preparing the Top Crust for the Lattice

Roll out your remaining pie dough on a baking sheet, cover loosely with plastic wrap, and chill it in the fridge alongside the bottom crust. When the bottom crust has finished chilling, you’re ready to assemble.

Step 6: Assembling Your Pie with a Beautiful Lattice

First, whisk the egg with 1 tablespoon water to make an egg wash — this will give your crust that irresistible golden shine. Remove the bottom crust from the fridge and pour in the cooled cherry filling, spreading it evenly. Transfer the top crust to a cutting board and slice it into 1-inch-wide strips. Lay 4 to 5 strips horizontally over the filling. Next, carefully weave 4 to 5 strips vertically by lifting and laying them over and under the horizontal strips to create that classic lattice pattern. Trim any excess dough and fold the bottom crust edges over the lattice, crimping neatly to seal the pie tightly.

Step 7: Baking to Golden Perfection

Brush your lattice crust generously with the egg wash and sprinkle coarse sugar on top if you love a little sparkle and crunch. Place the pie carefully on the hot baking sheet in the oven. Bake at 425°F for 20 minutes, then lower the temperature to 375°F and bake for an additional 40 to 50 minutes — keep an eye on the crust edges and tent them with foil if they brown too quickly. You’ll know it’s done when the crust turns golden brown and you see the filling bubbling up through the lattice.

Step 8: Cooling and Serving Your Cherry Pie

Let your pie cool completely for about 4 hours. This cooling time is important as it allows the filling to set so your slices hold their shape beautifully. Serve your masterpiece warm or at room temperature with a generous scoop of vanilla ice cream for that perfect summer—or anytime—dessert experience.

Top Tip

Mastering the Cherry Pie with Lattice Crust Recipe is all about a few key details that make your pie stand out in texture and flavor. These tips come from plenty of baking sessions and a good bit of trial and error, so you can skip the mistakes and get straight to a delicious slice.

Handling the Cherry Juice: When thawing frozen cherries, measure out exactly 1 cup of juice for the filling. If you don't have enough, warming the cherries briefly in the microwave helps release more juice without diluting the flavor.
Lattice Weaving Technique: Take your time weaving the strips for a neat lattice. Pulling back the crosswise strips as you add the vertical ones creates a perfect, eye-catching pattern that holds together during baking.
Chilling the Crust: Make sure to chill both the bottom crust and the rolled-out top crust before assembling. This prevents shrinking and keeps your lattice crisp and buttery.
Baking Temperature Management: Start baking at 425°F to get the crust golden and the filling bubbling, then reduce to 375°F to finish baking without burning the edges. Tent the edges with foil if they brown too quickly.

How to Serve Cherry Pie with Lattice Crust Recipe

A pie with a golden beige crust sits in a clear glass dish on a white marbled surface. The top has a lattice design made of wide, flat strips of crust with scalloped edges, arranged in a crisscross pattern. Through the gaps, bright red cherries and thick, glossy cherry filling spill out, contrasting with the pale crust. The outer edge of the crust is thick and crimped with a ruffled pattern. A white towel with dark stripes is partially visible in the top left corner. photo taken with an iphone --ar 2:3 --v 7

Garnishes

A dollop of fresh whipped cream adds a light, airy touch that balances the tartness of the cherries beautifully. For extra flavor and texture, sprinkle a little toasted almond slivers on top to echo the subtle almond extract in the filling. And of course, a scoop of vanilla ice cream is classic — its creamy sweetness and cold contrast make every bite irresistible.

Side Dishes

Serve your cherry pie alongside a simple green salad with a bright vinaigrette to cleanse the palate between sweet bites. If you want a beverage pairing, a chilled glass of sparkling rosé or a warm cup of spiced tea complements the pie’s cozy cinnamon and ginger notes wonderfully.

Make Ahead and Storage

Storing Leftovers

Once your Cherry Pie with Lattice Crust Recipe has cooled completely (about 4 hours), cover it loosely with plastic wrap or foil and store it in the refrigerator. It will keep well for up to 3 days, making it perfect for enjoying over a few afternoons or sharing with friends.

Freezing

You can freeze the whole baked pie or individual slices. Wrap the pie tightly with plastic wrap and then foil, or place slices in airtight containers. Freeze for up to 2 months. To bake from frozen, thaw in the fridge overnight and reheat in a 350°F oven until warmed through.

Reheating

Reheat slices of pie in a preheated 350°F oven for about 15 minutes, or until warm. This helps maintain the crispness of the lattice crust — avoid microwaving if you want to keep that beautiful texture intact.

Frequently Asked Questions:

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

Absolutely! Fresh tart cherries work wonderfully when in season. Just make sure to pit them well and adjust the juice measurement since fresh cherries may release less liquid than frozen and thawed ones.

Why is chilling the pie dough important in this recipe?

Chilling the dough helps keep the butter cold, which results in a flaky, tender crust. It also prevents the dough from shrinking during baking and makes it easier to handle when weaving your lattice.

What if my filling is too runny after baking?

To avoid a runny filling, be sure to use the full 1 cup of cherry juice to make the cornstarch slurry and cook it until thickened and glossy before mixing with cherries. Also, cooling the pie completely before slicing helps the filling set properly.

Can I omit the almond extract?

Yes, you can omit the almond extract if you prefer, or substitute it with vanilla extract. However, the almond extract adds a subtle nutty flavor that complements the tart cherries beautifully.

Final Thoughts

This Cherry Pie with Lattice Crust Recipe is a true classic that carries the warmth of homemade baking and the bright pop of tart cherries in every bite. Whether you’re making it for a holiday, a summer gathering, or just because, the process and the result are rewarding. Take your time, embrace the cozy scent wafting from your oven, and enjoy every luscious slice with your favorite scoop of vanilla ice cream. Happy baking!