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Classic Sour Cherry Pie With Lattice Crust

4.6

(107)

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Image may contain Food Dessert Cake Creme Cream Ice Cream and Pie
Photo by James Wojcik Photo by James Wojcik

You've never had a cherry pie this good—an incredible sour cherry filling, a light and flaky crust, and vanilla ice cream to top it all off. If you can't find sour cherries, use sweet cherries and a little extra lemon juice instead.

Ingredients

Makes 8 servings

Crust:

2 1/2 cups unbleached all purpose flour
1 tablespoon sugar
3/4 teaspoon salt
1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
5 tablespoons (or more) ice water

Filling:

1 cup plus 1 tablespoon sugar
3 tablespoons cornstarch
1/4 teaspoon salt
5 cups whole pitted sour cherries or dark sweet cherries (about 2 pounds whole unpitted cherries)
1 teaspoon fresh lemon juice (if using sour cherries) or 3 tablespoons fresh lemon juice (if using dark sweet cherries)
1/2 teaspoon vanilla extract
2 tablespoons (1/4 stick) unsalted butter, cut into 1/2-inch cubes
1 tablespoon (about) milk
Vanilla ice cream

  1. For crust:

    Step 1

    Whisk flour, sugar, and salt in large bowl to blend. Add butter and rub in with fingertips until small pea-size clumps form. Add 5 tablespoons ice water; mix lightly with fork until dough holds together when small pieces are pressed between fingertips, adding more water by teaspoonfuls if dough is dry. Gather dough together; divide into 2 pieces. Form each piece into ball, then flatten into disk and wrap in plastic. Refrigerate at least 30 minutes. Do ahead Can be made 2 days ahead. Keep chilled. Let dough soften slightly before rolling out.

  2. For filling:

    Step 2

    位置架在降低三分之一的烤箱预热to 425°F. Whisk 1 cup sugar, cornstarch, and salt in medium bowl to blend. Stir in cherries, lemon juice, and vanilla; set aside.

  3. Step 3

    Roll out 1 dough disk on floured surface to 12-inch round. Transfer to 9-inch glass pie dish. Trim dough overhang to 1/2 inch. Roll out second dough disk on floured surface to 12-inch round. Using large knife or pastry wheel with fluted edge, cut ten 3/4-inch-wide strips from dough round. Transfer filling to dough-lined dish, mounding slightly in center. Dot with butter. Arrange dough strips atop filling, forming lattice; trim dough strip overhang to 1/2 inch. Fold bottom crust up over ends of strips and crimp edges to seal. Brush lattice crust (not edges) with milk. Sprinkle lattice with remaining 1 tablespoon sugar.

    Step 4

    Place pie on rimmed baking sheet and bake 15 minutes. Reduce oven temperature to 375°F. Bake pie until filling is bubbling and crust is golden brown, covering edges with foil collar if browning too quickly, about 1 hour longer. Transfer pie to rack and cool completely. Cut into wedges and serve with vanilla ice cream.

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Reviews (107)

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  • The pie dough was to buttery the first time then I doubled the recipe but used half oil and a half butter. It turned out hard to make the crust but I figured out if you really get it calls then do it while it's cold it works perfectly.

    • Baker 101

    • Glenview,IL

    • 7/6/2021

  • What did you all do with all the cherry juice? Did you strain the cherries Before mixing with the corn starch and the sugar?

    • hungryveggie

    • 7/5/2021

  • We loved this Cherry Pie, and rave reviews from friends! I used the frozen dark sweet cherries (thawed), and added an additional tbsp of cornstarch per a reviewer comment. I also followed another reviewers suggestion, and added 1 tbsp sugar and 1 tbsp flour on the crust before adding the filling. Will definitely make it again!

    • barb.nieman109721

    • Indianapolis, IN

    • 7/27/2020

  • This is an excellent sour cherry pie recipe. I always use the tender flake pie dough recipe so that was - as usual - perfect. This recipe has the right amount of sugar and starch. The whole family loved it. I would definitely make this again: 4/4

    • taneda

    • Canada

    • 7/12/2020

  • I’m not much of a pie maker. I have an excellent all-butter pastry recipe but never can quite divide it into two equal parts or roll it out into anything resembling a circle. It always ends up being too small and my decorative flute looks like something a small child might not even want to take credit for. So when my dwarf cherry tree presented me with unearthly numbers of perfect little sour, jewels, I felt a mix of joy and anxiety. I had never made a cherry pie, let alone one with a lattice crust. Regardless of my misgivings, this pie turned out beautifully. I found that my cherry mixture after sitting exuded a lot of liquid, so I didn’t include quite all of it. Other than this, it was perfect - both in flavor and in how perfectly the filling held up when it was plated. Oh - and my lattice didn’t turn out half bad. Very excited about the accomplishment, and look forward to making this beautiful pie again and with less trepidation!

    • culinarykitten

    • Portland, Oregon

    • 6/14/2020

  • Just phenomenal. This is my go-to cherry pie recipe and every bite of it is amazing. I fell in love with the crust. The filling is a perfectly balanced mix of sweet and tart. I've had people asking me to come over just so that I would bake this for them.

    • aysezeynepkamis8865

    • Istanbul, Turkey

    • 3/30/2020

  • Your note about never use sweet cherries for pie, left me amazed. I use sweet cherries ( whole) all the time and it is the best pie ever, and needs no sugar. I have had rave reviews.

    • Anonymous

    • Alberta

    • 3/23/2020

  • Nice, flaky crust. The cornstarch helps the cherries set. It definitely was good with vanilla ice cream, since the pie is pretty tart.

    • bluemoonmeg1194

    • Oregon

    • 7/18/2019

  • Wow, the flavor of this pie was just spectacular--the perfect balance of tart and sweet--it really makes the most of sour cherries. For a well-filled pie, I used 6 (not 5) cups of pitted tart cherries, along with an extra tablespoon of corn starch and an extra tablespoon of sugar. To give a barrier against bottom crust sogginess, I also sprinkled an additional tablespoon each of sugar and flour over the bottom of the crust before adding the filling, which did seem to help. Unfortunately, the crimp over the edges of the lattice relaxed and drooped over the edge of the pie dish during baking. (I'd forgotten how delicate all-butter crusts are in this respect, so make sure your crimps are nice and tight and not at all overhanging.) Drooping edges aside, this pie impressed everyone at the table and convinced me to seek out sour cherries again!

    • sitagaki

    • 7/24/2018

  • Wow. Loved this pie. I prepared the crust exactly per the instructions in the food processor. Used fresh cherries and apples ( I didn't have enough cherries). It was delicious. Will make again.

    • gulig

    • Israel

    • 7/15/2018

  • YUM! Best Cherry Pie Ever made!!!! Rave feedback! Used 3/4 cup sugar, added 6 cups cherries (Trader Joes in jar) , 1/4 tsp almond extract, 1/4 tsp vanilla, replaced cornstarch with 1/3 cup flours, brushed the top of crust with egg white and milk.

    • lahaigh

    • Newport Beach, CA

    • 6/18/2018

  • I used Master Pie crust and pre-baked the bottom for 18-20 minutes. Brushed egg & water over the top before baking.

    • blairef

    • 博德er, CO

    • 5/26/2018

  • This was my very first attempt at pie from scratch and I couldn't be happier. Since I used defrosted, frozen sour cherries, and as per some of the other reviews, I added an extra tablespoon of cornstarch to the filling.

    • Lindsay2017123

    • Canada

    • 1/15/2018

  • This pie recipe is awesome! Like many fruit pies, it is a little runny at first. After it is chilled, perfection. That is very common, & not a fault. Thank you for a great dessert.

    • Sweetly pie

    • Florida

    • 7/13/2017

  • This pie was runny. Maybe if it has simmered on the stove and thickened prior to baking.

    • Jillianc9

    • Rochester NY

    • 7/12/2017

Tags Pie Dessert Fruit Dessert Cherry Stone Fruit Fruit Nut Free Baking Summer Bon Appétit

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