Sour Cherry Lattice Pie

Sour Cherry Lattice Pie


  • 2 1/2 cups organic unbleached all purpose flour
  • 1 Tbsp. sugar
  • 3/4 tsp. salt
  • 8 oz. (227g.) chilled unsalted butter, cut into 1/2-inch cubes
  • 5 Tbsp.(or more) ice water


  • 3/4 cup sugar
  • 3 Tbsp. cornstarch
  • 1/4 tsp. salt
  • 5 cups whole pitted sour cherries (about 2 pounds whole pitted cherries)
  • 1 tsp. fresh lemon juice
  • 1/2 tsp. vanilla extract
  • 2 Tbsp. (1/4 stick) unsalted butter, cut into 1/2-inch cubes
  • 1 Tbsp. (about) milk] or 1 egg for egg wash of crust
  • 1 Tbsp. sugar to sprinkle on top of lattice (optional)
  • Haagen Dazs vanilla ice cream to serve on side


  1. Whisk flour, sugar, and salt in large bowl to blend.
  2. Add butter cubes and rub in with fingertips and palms until small pea-size clumps form.
  3. 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.
  4. Gather dough together; divide into 2 equal portions. Form each piece into ball, then flatten into disk and wrap in plastic.
  5. Refrigerate at least 30 minutes. Can be made 2 days ahead. Keep chilled. Let dough soften slightly before rolling out.
  6. Position rack in lower third of oven and preheat to 425°


  1. Whisk 3/4 cup sugar, 3 Tbsp. cornstarch, and 1/4 tsp. salt in medium bowl to blend. Stir in cherries, 1 tsp. lemon juice, and 1/2 tsp. vanilla; set aside.
  2. 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.
  3. Roll out second dough disk on floured surface to 12-inch round. Using large knife or pizza cutter, cut ten 3/4-inch-wide strips from dough round.
  4. Transfer filling to dough-lined dish, mounding slightly in center. Dot with butter.
  5. 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.
  6. Brush lattice crust (not edges) with milk. Sprinkle lattice with remaining 1 tablespoon sugar. Or brush all of crust with egg wash.
  7. Place pie on rimmed baking sheet and bake 15 minutes.
  8. 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.
  9. Transfer pie to rack and cool completely.
  10. Cut into wedges and serve with vanilla ice cream.
  11. NOTE: Make sure cherries are completely defrosted and drained. Too much liquid will make a mess of the lattice top when attempting to weave.

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