Lattice Cherry Pie

Indulge in the timeless elegance of a homemade Lattice Cherry Pie, a dessert that combines flaky, buttery pie crust with a luscious, sweet-tart cherry filling. Featuring fresh or frozen cherries, a hint of lemon juice, and a touch of warm vanilla, this pie is perfectly balanced in flavor. The lattice crust not only adds a beautiful, Instagram-worthy finish but also allows the filling to bubble up enticingly as it bakes to golden perfection. Sprinkled with coarse sugar for a satisfying crunch, this pie is ideal for holidays, family gatherings, or whenever you're craving a classic treat. Serve it slightly warm with a scoop of creamy vanilla ice cream for a dessert that's as comforting as it is irresistible. Don't forget to let the pie cool completely for that perfect slice every time!

Nutriscore Rating: 58/100

Prep Time:40 mins

Cook Time:50 mins

Total Time:90 mins

Servings: 8

Ingredients

• 900 grams Cherries (pitted, fresh or frozen)
• 150 grams Granulated sugar
• 50 grams Brown sugar
• 30 grams Cornstarch
• 2 tablespoons Lemon juice
• 1 teaspoon Vanilla extract
• 0.25 teaspoons Salt
• 2 tablespoons Unsalted butter
• 2 tablespoons All-purpose flour (for dusting)
• 2 discs Pie crust dough (double crust, homemade or store-bought)
• 1 whole Egg (for egg wash)
• 1 tablespoon Milk or water (for egg wash)
• 2 tablespoons Coarse sugar (for sprinkling)

Directions

Step 1

Preheat your oven to 400°F (200°C). Place a baking sheet on the middle rack to catch any potential drips from the pie.

Step 2

In a large mixing bowl, combine the pitted cherries, granulated sugar, brown sugar, cornstarch, lemon juice, vanilla extract, and salt. Mix well until the cherries are evenly coated and set aside for 10 minutes.

Step 3

Lightly dust your work surface and rolling pin with flour. Roll out one disc of pie crust dough into a 12-inch circle. Transfer it to a 9-inch pie dish, allowing the excess dough to hang over the edge. Trim any excess dough, leaving about an inch overhang.

Step 4

Pour the cherry filling into the prepared pie crust. Dot the filling with small pieces of unsalted butter evenly across the top.

Step 5

Roll out the second disc of pie crust dough into a 12-inch circle. Use a sharp knife or a pastry cutter to cut the dough into 1-inch-wide strips.

Step 6

Create a lattice topping by arranging half the strips evenly spaced over the pie in one direction. Carefully weave the remaining strips perpendicular to the first layer, lifting and folding back strips as needed to create the lattice pattern.

Step 7

Trim excess lattice dough and fold the bottom crust over the edges of the lattice strips. Crimp the edges together to seal.

Step 8

In a small bowl, whisk together the egg and milk or water to make the egg wash. Brush the top of the lattice crust evenly with the egg wash and sprinkle with coarse sugar for added sparkle and crunch.

Step 9

Place the pie on the preheated baking sheet and bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling. If the edges of the crust begin to brown too quickly, cover them with aluminum foil or a pie shield.

Step 10

Allow the pie to cool for at least 2 hours on a wire rack before slicing. This ensures the filling sets properly.

Step 11

Serve the pie on its own or with a scoop of vanilla ice cream for a classic pairing. Enjoy!

Nutrition Facts

Serving size	(1775.3g)

Amount per serving	% Daily Value*
Calories	4271.0

Total Fat 174.0g	0%
Saturated Fat 63.8g	0%
Polyunsaturated Fat 0.0g
Cholesterol 344.5mg	0%
Sodium 2584.6mg	0%
Total Carbohydrate 649.1g	0%
Dietary Fiber 29.2g	0%
Total Sugars 352.9g
Protein 46.3g	0%

Vitamin D 48.5IU	0%
Calcium 312.1mg	0%
Iron 14.9mg	0%
Potassium 2457.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.0%

Protein: 4.3%

Carbs: 59.7%