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Cherry Pie Homemade Lattice Recipe 5 Easy Steps for Grandma Style Classic Dessert

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A classic grandma-style cherry pie with a flaky homemade lattice crust and perfectly balanced tart and sweet cherry filling. This recipe is approachable for all skill levels and perfect for family meals and holiday gatherings.

Ingredients

Scale
  • 5 cups (700g) fresh or frozen pitted cherries
  • 1 to 1 ¼ cups (200–250g) granulated sugar (can substitute part with brown sugar)
  • 3 tablespoons (24g) cornstarch (or tapioca starch for glossy finish)
  • 1 tablespoon (15ml) lemon juice
  • ½ teaspoon (1g) cinnamon (optional but recommended)
  • 2 discs of pie crust dough, about 9 inches (23 cm) each (homemade or store-bought)
  • 1 egg beaten with 1 tablespoon water (egg wash)

Instructions

  1. Prep Your Filling (10 minutes): In a large bowl, toss the pitted cherries with sugar, cornstarch, lemon juice, and cinnamon until evenly coated. The cornstarch will absorb some cherry juices and thicken during baking.
  2. Roll Out Your Pie Dough (8–10 minutes): On a lightly floured surface, roll out one disc of dough into a 12-inch circle about ⅛ inch thick for the pie base. Transfer to pie dish with edges hanging over. Roll the second disc into long strips ½ to ¾ inch wide for the lattice top. Chill dough if it becomes too warm.
  3. Assemble the Pie with a Lattice Top (12–15 minutes): Pour cherry filling into the pie crust. Lay half the dough strips parallel across the pie spaced about an inch apart. Fold back every other strip halfway, lay a perpendicular strip, then unfold the folded strips over it. Repeat weaving until covered. Trim overhang and crimp edges to seal.
  4. Apply Egg Wash and Vent the Pie (3 minutes): Brush lattice crust with egg wash for a golden shine. Cut small vents in the dough to let steam escape during baking.
  5. Bake and Cool (50–60 minutes): Bake pie at 375°F (190°C) on middle rack until crust is golden and filling bubbles, about 50-60 minutes. Cover edges with foil if browning too fast. Cool on a rack for at least 2 hours to set filling.

Notes

[‘Keep dough cold to prevent tearing and shrinking during lattice weaving.’, ‘Do not skip cornstarch to avoid runny filling; tapioca starch can be used for a glossy finish.’, ‘If using frozen cherries, thaw and drain excess juice to prevent watery filling; save a tablespoon of juice for flavor and color.’, ‘Egg wash is essential for a golden, shiny lattice crust; sprinkle coarse sugar on top for extra sparkle.’, ‘Cover pie edges with foil after 30 minutes if browning too fast.’, ‘Cool pie completely before slicing to allow filling to set; serve with vanilla ice cream to catch drips if serving warm.’, ‘Store leftovers in airtight container in fridge up to 4 days; reheat in oven at 350°F (175°C) for 15 minutes to restore crispness.’, ‘Freezing baked pie is not recommended as crust loses flakiness and filling becomes watery.’]

Nutrition

Keywords: cherry pie, homemade lattice crust, classic dessert, grandma style pie, cherry pie recipe, lattice pie crust, holiday dessert, family dessert

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