Cherry Pie with Homemade Lattice Crust

Jump to Recipe

There’s something about a cherry pie that feels like home. The sweet-tart flavor of cherries, the buttery, flaky crust, and the beauty of a lattice top make it a dessert that’s as stunning as it is delicious. And while cherry pies are often seen as a summer treat, they’re perfect year-round—especially when you use canned cherries to keep things simple.

This recipe combines the best of both worlds: the convenience of canned cherry pie filling and the love and care of a homemade crust. The lattice topping adds that nostalgic, homemade feel, while a generous sprinkle of sugar and dots of butter make the crust golden and flavorful.

---

Why You’ll Love This Pie

• Simple Ingredients: Pantry staples plus canned cherries = stress-free baking.
• From-Scratch Crust: Flaky, buttery, and so much better than store-bought.
• Family-Friendly: This is the kind of dessert everyone will reach for first.
• Make-Ahead Friendly: The crust can be made ahead and refrigerated.

---

Ingredients Overview

For the Crust:

• All-purpose flour and salt form the base.
• Lard or shortening creates an ultra-flaky texture.
• Cold water brings it all together—just enough to hold the dough.

For the Filling:

• Canned cherry pie filling keeps things simple and consistent. Use your favorite brand.

For the Topping:

• Butter and sugar on the lattice crust for flavor and color.

---

Step-by-Step Instructions

1. Make the Crust
   • Combine flour and salt, then cut in the lard or shortening until crumbly.
   • Add cold water gradually, mixing just until dough comes together.
   • Divide into two disks, wrap, and chill for at least 30 minutes.
2. Prepare the Pie
   • Preheat oven to 350°F.
   • Roll out one disk and fit it into a 9-inch pie dish.
   • Pour in the cherry filling and spread evenly.
3. Make the Lattice Top
   • Roll out the second disk and cut strips about ½ inch wide.
   • Weave them over the filling in a crisscross lattice pattern.
4. Add Butter and Sugar
   • Dot the lattice with small pieces of butter.
   • Sprinkle generously with granulated sugar.
5. Bake
   • Bake for about 55 minutes or until crust is golden and filling bubbly.
6. Cool & Serve
   • Let cool slightly before slicing to allow the filling to set.

---

Tips & Variations

• Crust Options: Substitute butter or a butter/shortening mix for flavor.
• Add Flavor: Stir in a little almond extract or cinnamon to the filling.
• Double the Fun: Use this crust for apple, blueberry, or peach pies.
• Serve with: Vanilla ice cream or fresh whipped cream.

---

Why Homemade Matters

There’s pride in making a crust from scratch. It’s not complicated—just flour, fat, and water—but the taste and texture are miles beyond frozen crusts. Plus, the lattice top isn’t just pretty; it allows steam to escape, keeping the filling thick and the crust crisp.

This recipe is also flexible. Whether you’re baking for a Sunday dinner, a holiday table, or just because, it delivers that homemade goodness that makes people feel cared for.

---

Recipe Card

Cherry Pie with Homemade Lattice Crust
Yield: 8 servings
Prep Time: 30 minutes (plus chilling)
Bake Time: 55 minutes
Total Time: 1 hour 25 minutes

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 cup lard or butter-flavored shortening
• ¼ cup cold water
• 2 cans cherry pie filling
• Butter for dotting
• Sugar for sprinkling

Instructions:

1. Make crust; chill.
2. Preheat oven to 350°F. Roll out bottom crust into pie plate.
3. Add cherry filling.
4. Lattice top with second crust.
5. Dot with butter and sprinkle with sugar.
6. Bake 55 minutes. Cool and serve.