Classic Sour Cherry Pie with Lattice Crust

Name: Classic Sour Cherry Pie with Lattice Crust
Total time: 2 h 45 min
Yield: 8 servings
Ingredients: 2½ cups unbleached all purpose flour; 1 tablespoon sugar; ¾ teaspoon salt; 1 cup unsalted butter; 5 tablespoons ice water; 1.0625 cups sugar; 3 tablespoons cornstarch; ¼ teaspoon salt; 5 cups sour cherries; 1 teaspoon fresh lemon juice; ½ teaspoon vanilla extract; 2 tablespoons unsalted butter; 1 tablespoon milk; 1 pint vanilla ice cream

A traditional homemade pie featuring fresh sour cherries encased in a beautiful lattice-topped buttery crust. The perfect balance of sweet and tart flavors, this pie is best served warm with vanilla ice cream.

8 servings

2 hr 45 min

Published October 4, 2025

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Ingredients

•2½ cups unbleached all purpose flour
•1 tablespoon sugar
•¾ teaspoon salt
•1 cup unsalted butter
•5 tablespoons ice water
•1.0625 cups sugar
•3 tablespoons cornstarch
•¼ teaspoon salt
•5 cups sour cherries
•1 teaspoon fresh lemon juice
•½ teaspoon vanilla extract
•2 tablespoons unsalted butter
•1 tablespoon milk
•1 pint vanilla ice cream

Cooking Instructions

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.
45 min
2.
Position rack in lower third of oven and preheat to 425°F. Whisk 1 cup sugar, cornstarch, and salt in medium bowl to blend. Stir in cherries, lemon juice, and vanilla; set aside.
15 min
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.
30 min
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.
75 min

Ingredients

•2½ cups unbleached all purpose flour

•1 tablespoon sugar

•¾ teaspoon salt

•1 cup unsalted butter

•5 tablespoons ice water

•1.0625 cups sugar

•3 tablespoons cornstarch

•¼ teaspoon salt

•5 cups sour cherries

•1 teaspoon fresh lemon juice

•½ teaspoon vanilla extract

•2 tablespoons unsalted butter

•1 tablespoon milk

•1 pint vanilla ice cream

Cooking Instructions

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.

45 min

Position rack in lower third of oven and preheat to 425°F. Whisk 1 cup sugar, cornstarch, and salt in medium bowl to blend. Stir in cherries, lemon juice, and vanilla; set aside.

15 min

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.

30 min

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.

75 min