She's My Cherry Pie: A Classic Lattice-Topped Recipe

She’s My Cherry Pie is a classic American-style fruit pie with a buttery, flaky crust and a sweet-tart cherry filling. A little lemon and almond bring out the fruit, while a lattice top lets steam escape and turns the pie golden as it bakes.

Ingredients

2½ cups (315 g) all-purpose flour, plus extra for rolling
1 tablespoon (12 g) granulated sugar, for the crust
1 teaspoon fine salt
1 cup (225 g) cold unsalted butter, cut into small cubes
6–8 tablespoons (90–120 ml) ice water
6 cups (900 g) pitted fresh or frozen sweet or sour cherries; do not thaw frozen cherries
¾ cup (150 g) granulated sugar, for the filling; use up to 1 cup (200 g) for particularly tart cherries
¼ cup (32 g) cornstarch
1 tablespoon (15 ml) lemon juice
½ teaspoon almond extract, or 1 teaspoon (5 ml) vanilla extract
¼ teaspoon fine salt, for the filling
1 tablespoon (14 g) unsalted butter, cut into small pieces
1 large egg (about 50 g without shell), beaten with 1 tablespoon (15 ml) water, for the egg wash
1 teaspoon (4 g) coarse sugar, optional, for sprinkling

Instructions

Make the pastry. In a large bowl, whisk together the flour, 1 tablespoon sugar, and 1 teaspoon salt. Cut in the cold butter with a pastry cutter or fingertips until the mixture has pea-size pieces and some flatter flakes. Drizzle in 6 tablespoons ice water, tossing with a fork. Add more water a teaspoon at a time only if needed; the dough should hold together when pressed without feeling wet.
Chill the dough. Divide the dough into two portions, one slightly larger than the other. Shape each into a disk, wrap, and refrigerate for at least 1 hour. This firms the butter and makes the dough easier to roll.
Mix the filling. In a large bowl, combine the cherries, sugar, cornstarch, lemon juice, almond extract, and ¼ teaspoon salt. Toss well so the starch coats the fruit. If using frozen cherries, mix them while still frozen; they may release more liquid as they bake.
Roll the base. Set a rack in the lower third of the oven and heat it to 400°F (200°C). On a lightly floured surface, roll the larger dough disk into a round about 12 inches (30 cm) across. Fit it into a 9-inch (23 cm) pie plate without stretching, letting the extra dough hang over the rim. Spoon in the filling and scatter the small butter pieces on top.
Make the lattice. Roll the remaining dough into a 10-inch (25 cm) round and cut it into strips about ¾ inch (2 cm) wide. Lay half the strips across the pie, spacing them evenly. Fold back every other strip, lay a crosswise strip over the center, and unfold the strips. Repeat with the remaining strips to form a woven top. Trim excess dough, tuck the edges under, and crimp to seal.
Finish and bake. Brush the lattice and edge with the egg wash, avoiding puddles, and sprinkle with coarse sugar if using. Set the pie on a rimmed baking sheet to catch bubbling juices. Bake at 400°F (200°C) for 20 minutes, then reduce the oven to 375°F (190°C) and bake another 40–45 minutes. The crust should be deeply golden and the filling should bubble in the center, not just at the edge. Cover the rim loosely with foil if it browns too quickly.
Cool before slicing. Transfer the pie to a rack and let it cool for at least 3 hours. The filling thickens as it cools; cutting sooner can leave the slices runny.

Tips

Keep the butter cold and handle the pastry as little as possible. If the dough softens while rolling or weaving, refrigerate it for 10–15 minutes before continuing.
Use sweet cherries for a milder pie or sour cherries for a sharper one. Taste a cherry before choosing the sugar amount; fruit sweetness varies considerably.
Frozen cherries work well, but do not thaw or drain them. The filling may take a little longer to bubble, so use the visual cues rather than relying only on the timer.
For a simpler top, roll out the second disk as a full lid, place it over the filling, and cut several vents. Seal and crimp the edge; the pie will still bake properly, though it will not have the lattice look.

Serving Suggestions

Serve slices at room temperature or slightly warm, once the filling has set. Vanilla ice cream, lightly whipped cream, or plain yogurt makes a cool contrast to the tart fruit. For neat slices, use a sharp knife and wipe it between cuts. The pie is rich enough to serve on its own with coffee or tea, too.

Variations

For a classic sour-cherry flavor, choose pitted sour cherries and use the higher end of the sugar range. For a sweeter pie, use sweet cherries and keep the sugar closer to ¾ cup. Replace almond extract with vanilla for a softer, less aromatic flavor, or add ½ teaspoon ground cinnamon for a warm note. A simple double crust can replace the lattice; cut vents in the top so steam can escape. If you prefer a crumb topping, omit the top dough and scatter on ¾ cup (90 g) flour, ½ cup (100 g) brown sugar, and 5 tablespoons (70 g) melted butter mixed into coarse crumbs.

Storage and Reheating

Because this pie has a moist fruit filling, refrigerate leftovers within 2 hours of baking or serving. Cover and refrigerate for up to 4 days. To rewarm a slice, place it in a 300°F (150°C) oven for about 10–15 minutes; microwave briefly if you do not need to keep the crust crisp. For longer storage, wrap cooled slices well and freeze for up to 2 months, then thaw overnight in the refrigerator. Do not leave the pie at room temperature for longer than 2 hours.

Frequently Asked Questions

Can I use canned cherry pie filling?
Yes, but it is already sweetened and thickened. Use about 5½–6 cups (1.3–1.4 L) filling and leave out the cherries, sugar, cornstarch, lemon juice, extract, and filling salt. Bake until the crust is golden and the filling bubbles.

Should I thaw frozen cherries first?
No. Add them frozen and toss directly with the sugar and cornstarch. Thawing can release juice that is difficult to account for and may make the filling watery.

How can I tell when the pie is done?
Look for a well-browned crust and steady bubbles in the middle of the filling. Bubbling at the edges alone may mean the center has not become hot enough for the cornstarch to thicken the juices.

Why is my cherry pie runny?
The pie may have been sliced before it cooled, the filling may not have bubbled throughout, or the cherries may have released extra juice. Let it cool for at least 3 hours, measure the cornstarch accurately, and bake until the center visibly bubbles.

Can I make the dough ahead?
Yes. Refrigerate the wrapped dough disks for up to 2 days. If they become very firm, let them sit at room temperature for several minutes until rollable. You can also freeze the dough for up to 2 months and thaw it overnight in the refrigerator.

Can I bake the pie in advance?
Yes. Bake and cool it completely, then cover and refrigerate. For the best crust, rewarm it in a 300°F (150°C) oven for 15–20 minutes and let it stand briefly before serving.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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She’s My Cherry Pie: A Classic Lattice-Topped Recipe