Cherry Pie

Cherry Pie

5 from 1 review

Here’s a summer fruit pie, piled high with fresh ripe, plump cherries and topped with a flaky lattice crust. You can’t beat a simple, classic and beautiful cherry pie!


Units Scale
  • 1 pie dough recipe
  • 56 cups pitted fresh cherries
  • 1/2 cup sugar
  • 2 Tablespoons all-purpose flour
  • 1 Tablespoon fresh lemon juice
  • 1 teaspoon almond extract
  • milk for brushing pastry
  • coarse sugar to sprinkle on top of pie (optional)
  • a few knobs of butter to add to pie


  1. Make pastry following pastry recipe (link is in ingredient list).
  2. In a large bowl add pitted cherries, sugar, flour, lemon juice, and almond extract.
  3. On a prepared work surface roll dough out into a circle larger than your pie dish, approx. 12 inches. Gently lay the dough into a 9 inch pie dish.
  4. Trim the edges and reserve the dough to use for your lattice. Prick the bottom of the pie several times with a fork. With the extra pastry re-roll and cut into strips (you’ll need 9 strips).
  5. Fill the pie with the cherry mixture and make your lattice on top. Trim the extra edges and press the pastry edges together.
  6. Brush the top lattice with milk and sprinkle with coarse sugar. Add a few dollops of butter in the holes of the lattice.
  7. Place in the freezer for 10 minutes. Meanwhile preheat the oven to 450˚F.
  8. Place the pie in the oven, with a baking sheet on the rack below to catch any pie drippings. Bake for 10 minutes at 450˚F. Reduce the heat to 350˚F and continue to bake for another 45-50 minutes until the crust is brown and the filling is bubbling.
  9. Let pie cool for 15-20 minutes before serving. A hot pie will fall apart!


Serve with a scoop of vanilla ice cream.


Keywords: Cherry Pie, Pastry, Dessert, Summer, Cherry, Pie

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