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Sour Cherry Pie with Flaky Lattice Crust Recipe

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★★★★

4 from 40 reviews

A classic sour cherry pie featuring a flaky homemade crust and a luscious, thickened cherry filling with hints of almond and vanilla extracts. Perfectly lattice-topped and baked to golden perfection, this pie offers a balance of tart and sweet flavors ideal for dessert or special occasions.

Ingredients

Scale

Pie Crust

  • 300 grams (2 ½ cups) all-purpose flour
  • ½ teaspoon kosher salt
  • 285 grams (20 tablespoons) unsalted butter, chilled and cut in cubes
  • ¼ cup to ½ cup ice water
  • Egg wash: 1 egg mixed with 1 tablespoon water

Cherry Pie Filling

  • 1 kg (2.2 pounds or about 6 cups) sour cherries, pitted
  • 200 grams (1 cup) granulated sugar
  • 1 teaspoon lemon juice
  • 25 grams (about 3 tablespoons) cornstarch
  • ¼ teaspoon almond extract
  • ½ teaspoon vanilla extract
  • 14 grams (1 tablespoon) unsalted butter, chilled and cut into cubes
  • 1 tablespoon (about 12 grams) granulated sugar for topping

Instructions

  1. Prepare the crust: In a food processor, combine flour, kosher salt, and sugar, pulsing a few times to mix evenly. Add chilled cubed butter and pulse until pea-sized pieces form.
  2. Add ice water: Slowly pour ice water in 1 tablespoon increments, pulsing after each until large clumps form. Avoid overworking the dough. Dump onto a floured surface and gather dough using floured hands until it comes together.
  3. Divide and chill: Form dough into a large ball, divide into two equal parts, and flatten each into disks. Cover with plastic wrap and refrigerate for at least 1 hour or up to 2 days.
  4. Make the cherry filling: Combine pitted cherries, granulated sugar, and lemon juice in a medium saucepan or small Dutch oven. Heat over medium until cherries release juices, stirring frequently.
  5. Thicken the filling: Mix cornstarch with 2 tablespoons water until smooth, then stir into cherries. Continue cooking for 3-5 minutes until thickened.
  6. Flavor the filling: Remove from heat, stir in almond and vanilla extracts. Allow filling to cool before assembling.
  7. Preheat oven: Set oven temperature to 425ºF (220ºC).
  8. Roll out bottom crust: On a floured surface, roll one dough disk to a 12-inch diameter circle. Transfer carefully to a 9-inch pie pan, pressing to fit bottom and sides.
  9. Add filling and butter: Pour cooled cherry filling into crust, spreading evenly. Dot with chilled butter cubes.
  10. Lattice top crust: Roll out second disk to 12-inch round. Cut ten ¾-inch wide strips using a pastry wheel or knife. Arrange strips in a lattice pattern over filling, trim excess dough and crimp edges for a decorative finish.
  11. Egg wash and sugar: Brush the entire crust with egg wash and sprinkle 1 tablespoon sugar on top for a golden, shiny finish.
  12. Bake the pie: Bake at 425ºF for 15 minutes, then reduce heat to 375ºF (190ºC) and bake for an additional 45-60 minutes until crust is golden and filling is bubbly. Use a pie shield or foil if crust browns too quickly.
  13. Cool and serve: Allow pie to cool slightly if serving warm or completely at room temperature for optimal slicing.

Notes

  • Use cold, chilled butter and ice water to ensure a flaky pie crust.
  • Make sure to pit the cherries thoroughly to avoid a bitter taste.
  • If the crust edges brown too fast, cover with foil or a pie crust shield to prevent burning.
  • The filling should be cooled before assembling to prevent soggy crust.
  • This pie can be served warm with ice cream or at room temperature.
  • For a crisper crust, bake on a lower rack in the oven.

Keywords: sour cherry pie, cherry pie recipe, homemade pie crust, lattice pie, fruit pie, dessert pie

Find it online: https://foodiecara.com/sour-cherry-pie-with-flaky-lattice-crust-recipe/