This beautiful homemade lattice cherry pie recipe will impress everyone, and it’s surprisingly easy to make from scratch! There’s nothing quite like a classic cherry pie for holidays or summer days.
Classic Cherry Pie Recipe
Cherry Pie is such a simple yet delicious dessert for any occasion. It’s perfect for holidays, and extra flavorful during summer when cherries are in season.
Use fresh cherries to make this easy cherry pie at home. And make it even more beautiful by using this lattice pie crust technique. It’s much easier and quicker than you think to make this homemade pie!
Why you’ll love this Homemade Cherry Pie recipe
- FRESH: We’re using FRESH cherries for this delicious pie (although you can substitute frozen if needed).
- EASY TO MAKE: You’ll be surprised by how EASY it is to make a pie at home, any time.
- BEAUTIFUL: The lattice crust tops off the cherries for a truly beautiful classic pie.
How to make Lattice Crust Cherry Pie
- Cook cherries with sugar in a saucepan over medium heat.
- Combine lemon juice, cornstarch, and salt, then fold into the cherries and cook another 2-3 minutes.
- Roll out one pie crust and press into the pie plate.
- Pour cherry mixture into the crust.
- Cut the other pie crust into 1-inch strips, and weave them into a lattice pattern on top of the cherry filling.
- Trim, fold, and crimp the crust, then brush the top with cream.
- Bake cherry pie 20-25 minutes at 375F, and let it cool for an hour before serving.
Should I use fresh, frozen, or canned cherries for this pie?
Using fresh cherries makes this classic cherry pie extra flavorful and delicious. So if you’re in the midst of cherry season (summer), I highly recommend using fresh.
However, if you want to make this outside of the summer season or you don’t have access to fresh, you can substitute frozen cherries. Let them thaw in the fridge briefly before cooking them on the stove.
If you want to use canned/jarred cherries, be sure to grab whole cherries rather than a pre-made filling.
What is a lattice pie crust?
A lattice crust is that classic woven design you’ve probably seen on pies before. Instead of having a solid top crust covering the whole pie, strips of dough are layered on top so some of the filling peeks through.
Does cherry pie need to be refrigerated?
Homemade cherry pie can actually be stored at room temperature up to 48 hours. Just cover or wrap it in aluminum foil/plastic wrap. You can also store it in the fridge if you prefer.
Fruit pies also freeze well, so you can make fresh cherry pies in the summer and freeze them for later in the year!
Recipe Tips and Tricks
- Use a standard 9-inch pie plate for this cherry pie recipe.
- Pick up some pre-made, refrigerated pie crusts at the store to make this recipe super easy.
- If you prefer, you can also make your own pie crust at home.
- Don’t stress about weaving the pie crust. It’s easier than it looks and it doesn’t need to be perfect!
More easy pie recipes we love
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Classic Cherry Pie Recipe
- 2 refrigerated pie crusts or 1 homemade double crust recipe
- 3 pounds cherries pitted
- ¾ cup sugar
- ¼ cup cornstarch
- 2 tablespoons lemon juice
- ¼ teaspoon kosher salt
- 2 tablespoons heavy whipping cream
- Preheat the oven to 375 degrees F.
- In a large saucepan, cook cherries and sugar over medium heat, stirring occasionally, for 5 minutes. In a small bowl, stir together cornstarch, lemon juice, and salt until smooth; fold into warm cherries. Cook 2-3 minutes, stirring frequently, until mixture is very thick. Remove from heat.
- On a lightly floured surface, roll pie crust to a 12-inch circle. Press into bottom and up sides of a 9-inch pie plate. Pour cherry mixture into prepared crust.
- Unroll remaining piecrust onto a lightly floured surface. Using a pastry wheel or knife, cut into 1-inch-wide strips. Weave strips in a lattice onto cherry mixture. Trim pastry strips even with pie plate, and press edges of crusts together. Fold edges under, and crimp as desired. Brush lattice with cream.
- Bake for 20-25 minutes, until the filling is hot and bubbly and the crust is browned. Let cool for at least 1 hour before serving.