Print

Perfect Fresh Cherry Pie Recipe Easy Flaky Lattice Crust Tutorial

perfect fresh cherry pie - featured image
Print Recipe

A classic fresh cherry pie with a flaky, buttery lattice crust and a perfectly balanced tart cherry filling. This recipe is easy to follow and perfect for summer when cherries are at their peak.

Ingredients

Scale
  • 2 ½ cups (315 g) all-purpose flour, sifted
  • 1 cup (225 g) unsalted butter, cold and cubed
  • 1 tbsp granulated sugar (for crust)
  • ½ tsp salt (for crust)
  • 6 to 8 tbsp ice water
  • 5 cups (about 700 g) fresh sweet-tart cherries, pitted
  • ¾ cup (150 g) granulated sugar (for filling)
  • 1 tbsp fresh lemon juice
  • 1 tsp vanilla extract (optional)
  • 3 tbsp cornstarch
  • Pinch of salt (for filling)
  • ¼ tsp ground cinnamon (optional)
  • 1 large egg, beaten (for egg wash)
  • 1 tbsp coarse sugar (for topping)

Instructions

  1. Make the crust dough: In a large mixing bowl, combine 2 ½ cups sifted all-purpose flour, 1 tbsp sugar, and ½ tsp salt. Cut in 1 cup cold, cubed unsalted butter using a pastry blender or fingers until mixture resembles coarse crumbs with some pea-sized pieces. Slowly add 6 to 8 tbsp ice water, one tablespoon at a time, mixing gently until dough just comes together. Avoid overworking.
  2. Chill the dough: Divide dough into two equal disks, wrap in plastic wrap, and refrigerate for at least 1 hour.
  3. Prepare the cherry filling: In a medium bowl, toss 5 cups pitted fresh cherries with ¾ cup sugar, 3 tbsp cornstarch, 1 tbsp lemon juice, 1 tsp vanilla extract (optional), a pinch of salt, and ¼ tsp ground cinnamon (optional). Mix gently.
  4. Roll out the bottom crust: On a lightly floured surface, roll one dough disk into a 12-inch circle about ⅛-inch thick. Transfer to a 9-inch pie dish, letting dough overhang slightly. Press gently to fit without stretching.
  5. Fill the pie: Pour cherry filling evenly into the crust, allowing some juice to pool but not overflow.
  6. Make the lattice top: Roll out second dough disk into a 12-inch circle. Cut into ½-inch wide strips using a sharp knife or pizza cutter. Lay half the strips over filling spaced evenly. Fold back every other strip, place a strip perpendicular, then unfold folded strips over it. Repeat to weave lattice.
  7. Seal and trim edges: Trim excess dough leaving about ½-inch overhang. Fold edges under and crimp decoratively.
  8. Apply egg wash: Brush lattice and edges with beaten egg. Sprinkle 1 tbsp coarse sugar on top.
  9. Bake the pie: Preheat oven to 400°F. Place pie on lower rack and bake 20 minutes. Reduce temperature to 350°F and bake 35 to 40 minutes until crust is golden and filling bubbles. Cover edges with foil if browning too fast.
  10. Cool and serve: Let pie cool completely on wire rack for at least 2 hours before slicing and serving.

Notes

Keep all ingredients cold for a flaky crust. Avoid overmixing dough to prevent toughness. Use firm cherries to hold shape and prevent soggy filling. Baking on lower oven rack helps bottom crust cook evenly. Let pie cool for at least 2 hours before slicing to allow filling to set. Cover edges with foil if browning too fast. For gluten-free crust, substitute all-purpose flour with almond flour blend. For dairy-free, replace butter with firm coconut oil or vegan butter substitute.

Nutrition

Keywords: cherry pie, fresh cherry pie, lattice crust, flaky crust, summer dessert, homemade pie, baking, cherry dessert

Find it online: https://junomeals.com/perfect-fresh-cherry-pie-recipe-easy-flaky-lattice-crust-tutorial/