How To Make Cherry Pie With A Lattice Crust

Early summer is cherry season. My favorite way to eat cherries is in a pie. Many people have negative associations with cherry pies — but that's because they've only eaten storebought cherry pies. There is nothing like a homemade cherry pie. Especially with a crust made from scratch with lard and real where to buy butter and served with a scoop of vanilla ice cream.

I made this pie for my extended family tonight in Ohio and everyone loved it. They ooohed and aaahed. Which is what you want when people are eating your pies.

Oh, and they ate all of the crust. That is how you know you made a good crust — when people eat all of it — instead of just eating the filling. My pie crust recipe is tried and true — it comes out flaky and light and delicious every time (if I do say so myself). This recipe was given to me by world-famous baker, Marion Cunningham, who first handed it down to Vogue Food Editor, Jeffrey Steingarten, who bequeathed it to me via his book, The Man Who Ate Everything (Get a copy of this book — you will absolutely LOVE it. It's one of my top 10 favorite books of all time.).

I like to make lattice crusts. They look fancy but they are actually very easy to do. My instructions are not super-detailed, but you could probably Google it and find more detailed steps. Or you could just do what I did when I learned how to make a lattice crust — wing it. Once you start doing it, it starts to make sense. And don't get hung up on making it perfect. You can always just serve it with extra ice cream. Trust me, no one will notice.

You can use sour cherries or sweet cherries. If you use sour cherries, you may need to add a little more sugar.

How To Make Cherry Pie With A Lattice Crust
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How To Make Cherry Pie With A Lattice Crust

  • Author: Ann Marie Michaels

Ingredients

Scale
  • 1 homemade pie crust
  • 5 cups pitted cherries
  • 1/2 cup plus 1 tablespoon sugar (preferably a natural sugar like sucanat)
  • 3 tablespoons corn starch
  • 3 tablespoons lemon juice
  • 1 teaspoon real vanilla extract
  • 1/4 teaspoon sea salt
  • 2 tablespoons butter plus a little extra for greasing the pie tin
  • 1 tablespoon milk

Instructions

1. Make the pie crust according to the directions up until the part where you chill the dough before rolling it out (step 4 in my recipe).

2. Preheat the oven to 425 degrees. While the dough is chilling, make the cherry filling. In a large bowl, combine pitted cherries, 1/2 cup of the sugar (more if you are using sour cherries), corn starch, lemon juice, vanilla extract, and sea salt.

3. Grease the pie tin with — where to buy butter.

4. Roll out half of the dough according to the directions. Lay it in the greased pie tin. Trim the edges on the overhang to 1/2 inch.

5. Spoon the cherry filling into the pie shell.

6. Roll out the other half of the pie dough and, using a butter knife or pizza cutter, cut it into 3/4 to one inch strips.

7. Lay the longest strip across the center of the pie. Add more strips parallel to the first strip. Then add strips perpendicular to those strips, braiding them by alternating the strips under and over them. Roll the overhang up and use a fork or your fingers to press it down to cover the ends of the lattice strips. Don't worry about making this perfect. Just do the best you can. It will still taste good.

8. Brush with milk (use your fingertip if you don't have a pastry brush) and then sprinkle with the tablespoon of sugar.

9. Bake for 15 minutes, then lower the heat to 375 and bake for another hour. Check the pie every 15 or 20 minutes; if the crust is browning too fast, add some strips of foil on top.

10. Remove from oven and let cool. Serve with vanilla ice cream or homemade whipped cream.

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How To Make Cherry Pie With A Lattice Crust

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Ann Marie Michaels

I have 25 years of experience in digital and online media & marketing. I started my career in Silicon Valley and Los Angeles, working at some of the world’s top ad agencies. In 2007, after my first child was born, I started this little food blog which I grew to over 250K monthly unique website visitors and over 350K social media followers. For nearly 15 years, I've helped my audience of mostly moms and women 25-65 cook for their families and live a healthier lifestyle.

 The year after I started the blog, I founded a blog network in the health & wellness space called Village Green Network. I started the company on my coffee table and bootstrapped the business to over $1.3 million in annual revenue within 5 years. During that time, I helped a number of our bloggers become six figure earners. After being censored on almost every social media platform for telling the After being censored on almost every social media platform from Facebook and Instagram to Pinterest and Twitter, and being deplatformed on Google, I am now deployed as a digital soldier, writing almost exclusively about politics on my blog Cheeseslave.com. Because who can think about food when we are fighting the second revolutionary war and third world war? Don't worry, there will be more recipes one day. After the war is over.

29 thoughts on “How To Make Cherry Pie With A Lattice Crust

  1. That pie looks so yummy. But I really hate to bake as I am carb and sugar phobic. Have you tried almond flour for baking? I make a pumpkin pie that turns out pretty good with an almond pie crust and stevia as sweetener.

    Catherine’s last blog post..A Non-Bitter Stevia Extract

  2. Thanks, Ren. I think you might change your mind too. This is good stuff. 🙂

    PS: I do also like to eat the cherries plain. That’s one of my favorite things about summertime — eating cherries out of a bowl.

  3. I bought a cherry pitter. It’s very easy to use.

    You can get them at gourmet shops or a restaurant supply store.

    We didn’t have one tonight though — my mom pitted all the cherries herself. You just squeeze them until you feel the pit and pull it out.

  4. I have a cherry ‘popper’ that makes that familiar X and O shape you see on canned olives. Very easy to use, a bit messy (wear an apron) but the kids love doing it for me!

    I’m not a pie person when it comes to cooking, only when it comes to eating! I’ve tried every pie crust recipe in the known universe (Alpha Centaurians, here’s your chance…) with no success. “Easy as pie” is my favorite oxymoron. Oh, but I do love to eat a good cherry pie! I’m saving your filling recipe to use in cobbler, something I can manage.

    Local Nourishment’s last blog post..June 2009 Summary

  5. OMG, Ann Marie! This brings back memories! My Granny had cherry trees in her orchard and made the best cherry pies in the world! This looks like it could rival hers. Jon and I ended up at a diner at 3:00 a.m. on our first date, eating cherry pie. I told him about my grandmother’s pie then. I’ve been looking for palm sugar, but haven’t been able to find it. Any sources?

    Cathy Payne’s last blog post..ONL046 Producing Beef in Harmony with Mother Nature: An Interview with Bill Hodge of Hodge Ranch, LLC

  6. I remember using a bobby pin to pit sour cherries when I was a kid. Cherry pie is one of the best pies in the world!!!

  7. Where do you buy the lard for your crust, and is there a brand that you would recommend? I don’t know how to tell if it is “real lard” and if it came from pig that were not fed gmo soy or corn.

    I love your blog!

  8. Megan – You need to buy it from a farmer. You can’t buy it in the store — the stuff they have there is hydrogenated. Ask the farmer if s/he can sell you some suet or pig fat. You can render it yourself — it’s easy! I’ll write a blog post soon on how to render lard. If you don’t know a local farmer, you can look on eatwild.com or localharvest.com. I order mine from a farm in Oregon that I found on localharvest.

  9. we have one farm here in Minneapolis that does pasture their pigs and sells lard at some co-ops, check the refridgerated section, it won’t be on the shelf if it i real, pastured pig lard. also there is a butcher here who renders her own lard from pastured pig fat. but you definitly have to ask around a lot.

    the pie looks amazing annemarie! im going to try your pie dough recipe today but with strawberry/rhubbarb inside!

    emily- mpls real food lover’s last blog post..Indian-spiced Coconut Milk Rice Pudding

  10. I made this pie for my husband for Father’s Day. It was delicious! So much better than the store bought pies we used to get him. I’ll be making him another one for his birthday next week! It was also my first time rendering leaf lard to use in the crust. It was well worth the the effort. Such a flaky crust! Thanks for the recipe!

  11. Yes! Something to do with all these cherries in my fridge! I bought a cherry pitter on Amazon at your recommendation; best $10 I’ve spent this summer.

    However, after rendering tallow this weekend (about 2 lbs, which I’ve earmarked for french fries), I’m ready to say “done it!” and buy some. Do you have any more coupon codes for tallow?

  12. you make pie making sound so easy. I hardly ever make pies cause I always mess up the crust. I am going to try one of your crust recipes.

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