Classic cherry pie is the BEST summer pie! The sweet cherry filling bakes up perfectly delicious in a flaky, all-butter crust and lattice top. Recipe makes one 9-inch pie.
- 2 1/2 cups flour
- 1 tsp salt
- 2 tsp sugar
- 1 cup cold unsalted butter, cubed
- 1/4 to 1/2 cup ice water
- 6 cups fresh cherries, pitted and halved, divided
- 1 to 1 1/4 cups sugar
- 1/8 tsp salt
- 2 tsp fresh lemon juice
- 1/3 cup cornstarch
- 1 Tbsp heavy cream
- 1 Tbsp coarse sugar
- Prepare dough: For the crust, combine flour, salt, and sugar in a food processor. Add cubed butter and process for 10 seconds, just until the mixture resembles coarse meal. With the food processor running, add 1/4 cup ice water in a steady stream through feed tube. If needed, add additional ice water 1 tablespoon at a time, and process just until dough holds together in large clumps (no more than 30 seconds). Divide dough into two equal portions. Wrap each portion in plastic and flatten slightly to form a disc. Chill in the refrigerator at least 1 hour (or up to 2 days, or place in a freezer bag and freeze up to 1 month).
- Prepare filling: Combine 3 cups cherries, sugar, and salt in a heavy saucepan. Cook over medium-high heat, stirring frequently, until the fruit has softened (10-12 minutes). Add lemon juice. Gradually whisk in cornstarch until completely dissolved. Continue cooking for 2-3 more minutes, until filling is thick and jammy, and the sauce coats the back of a spoon. Transfer filling to a mixing bowl and stir in remaining 3 cups cherries. Let filling cool to room temperature before using (filling can be made ahead and chilled overnight).
- Roll dough: Place one disc of dough on a floured board and dust dough with flour. Roll out dough (roll dough in one direction, then lift up dough and rotate a quarter turn and roll, then repeat) until dough is a 12 to 13-inch circle. If dough starts to stick, use a bench scraper to lift dough from board. Transfer dough to a 9-inch pie pan. Trim overhang to 1 inch and chill for 10 minutes.
- Repeat the rolling process with the second disc of dough, rolling out to just under a 1/4-inch thickness. Use a pastry wheel or sharp knife to cut dough into 1 1/2-inch strips for the lattice top. Chill the strips for 10 minutes.
- Assemble the pie: Spoon cherry filling into chilled bottom crust and arrange dough strips over the top in a lattice pattern. Fold over dough overhang and crimp edges. Chill assembled pie in the freezer for at least 1 hour before baking, or overnight (if freezing overnight, lightly cover with plastic wrap).
- Place a rimmed baking sheet lined with foil in the oven and preheat to 375°F. Brush lattice lightly with heavy cream and sprinkle with sugar. Place pie on pre-heated baking sheet and bake for 20 minutes.
- After 20 minutes, reduce heat to 350°F and continue baking another 40-50 minutes (for a total baking time of 60-70 minutes), until crust is golden and fruit juices are bubbling slowly at the center of the pie. If pie is fully frozen, baking time may be up to 90-100 minutes. Check pie partway through – if crust is browning too quickly, shield edges or top with foil for remaining baking time.
- Cool pie on a wire rack for at least 4 hours before serving (filling thickens as it cools). Once pie is cut, store leftovers in the refrigerator.
Make ahead: The dough and cherry filling can be made 1-2 days in advance and refrigerated until ready to use. You can also assemble the entire pie in advance, and freeze up to 2 months. When you’re ready to bake, transfer the pie directly from the freezer to the oven and bake as directed.
Keywords: Cherry Pie, Lattice Pie, Cherry, Pie, 4th of July