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Perfect Sour Cherry Pie Recipe Easy Flaky Lattice Crust Tutorial

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A perfect sour cherry pie featuring a flaky lattice crust and a bright, tangy cherry filling balanced with almond extract. Easy to make and ideal for seasonal celebrations or cozy nights.

Ingredients

Scale
  • 2 ½ cups (300 g) all-purpose flour
  • 1 cup (226 g) unsalted butter, very cold and cubed
  • 1 tablespoon granulated sugar (optional)
  • 1 teaspoon salt
  • 6 to 8 tablespoons ice water
  • 5 cups (about 700 g) sour cherries, fresh or frozen (thawed and drained)
  • 1 cup (200 g) granulated sugar
  • 3 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • ½ teaspoon almond extract
  • Pinch of salt
  • 2 tablespoons unsalted butter, cut into small bits
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon coarse sugar (optional, for sprinkling on crust)

Instructions

  1. Make the Pie Dough: In a large bowl, whisk together flour, sugar (if using), and salt. Add cold, cubed unsalted butter. Using a pastry blender or fingertips, cut the butter into the flour until pea-sized pieces remain. Do not overmix.
  2. Add Ice Water: Drizzle in 6 tablespoons cold ice water, mixing gently with a fork until dough just starts to hold together. Add more water, 1 tablespoon at a time, if needed. Form dough into two discs, wrap in plastic, and chill for at least 1 hour.
  3. Prepare the Cherry Filling: In a bowl, combine pitted sour cherries, sugar, cornstarch, lemon juice, almond extract, and a pinch of salt. Stir gently until well mixed and set aside to macerate while dough chills.
  4. Roll Out the Dough: On a lightly floured surface, roll one disc of dough into a 12-inch circle about ⅛ inch thick. Transfer to a 9-inch pie dish, letting excess hang over edges. Trim edges to about 1 inch overhang.
  5. Add Filling: Pour the cherry mixture into the crust and dot with butter pieces.
  6. Create the Lattice Crust: Roll out the second dough disc to the same size. Cut into ¾-inch wide strips. Lay half the strips horizontally over the filling, spacing evenly. Fold back every other strip halfway, place a strip vertically, then unfold the folded strips over it. Repeat weaving until lattice is complete. Trim edges and press gently to seal. Crimp edges decoratively if desired.
  7. Apply Egg Wash and Sugar: Brush the lattice crust with beaten egg and sprinkle coarse sugar on top.
  8. Bake the Pie: Place pie on a baking sheet. Bake at 400°F for 20 minutes, then reduce heat to 350°F and bake for another 30-35 minutes until crust is golden and filling bubbles. Shield edges with foil if browning too quickly.
  9. Cool Before Serving: Let pie cool on a wire rack for at least 2 hours to allow filling to set.

Notes

Keep butter cold to ensure flaky crust. Do not overwork dough to avoid toughness. Drain frozen cherries well to prevent soggy crust. Use cornstarch for thickening the filling. Brush lattice with egg wash for golden color and sprinkle sugar for texture. Cool pie completely before slicing to set filling. Tent edges with foil if browning too fast. Dough can be made ahead and chilled or frozen. For gluten-free crust, substitute flour with gluten-free blend or almond flour with tapioca starch. Vegan version uses coconut oil or vegan butter and almond milk with maple syrup for egg wash.

Nutrition

Keywords: sour cherry pie, lattice crust, flaky pie crust, cherry dessert, easy pie recipe, homemade pie, tart cherry pie, almond extract pie

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