10-Inch Cherry Pie Recipe: Foolproof Lattice Crust With Juicy Fruit Filling

This 10-inch cherry pie recipe delivers a foolproof lattice crust and juicy filling that tastes like summer in every bite. The secret lies in balancing tart cherries with just the right amount of sugar and spices, creating a filling that bubbles over the edges when baked.

I've perfected this technique over years of baking, ensuring the crust stays crisp while the fruit stays tender and flavorful.

What sets this recipe apart is the lattice crust—elegant enough for company but simple enough for weeknight baking. The key is using cold butter in the crust and letting the filling simmer before pouring, which prevents a soggy bottom.

With just 30 minutes of prep and 50 minutes in the oven, you'll have a golden, bubbling pie that smells like home.

The result is a pie with a perfectly crisp crust, tender yet firm enough to slice cleanly, and a filling so juicy it practically oozes when you cut into it. The lattice pattern adds visual appeal while keeping the filling warm and inviting.

Serve it warm with a scoop of vanilla ice cream or whipped cream for the ultimate dessert experience.

Whether you're baking for a family gathering or treating yourself to a classic dessert, this recipe delivers restaurant-quality results at home. The techniques here work for both traditional and deep-dish variations, making it adaptable to any preference. Let's get baking!

Ingredients for 10 inch cherry pie

Juicy cherries, crisp lattice crust, and just the right balance of sweetness—this is your foolproof 10-inch cherry pie.

The cherries are non-negotiable here. Fresh tart cherries are ideal, but frozen work just as well—no need to thaw them first. Trader Joe's and Whole Foods often carry high-quality frozen tart cherries in the baking aisle. If using fresh, pit them yourself for the best texture (a cherry pitter tool makes this task quick). For the sugar, white granulated gives a cleaner taste, while light brown adds subtle caramel notes. The filling needs to simmer before going into the crust, so plan ahead—this step is what keeps the pie juicy, not soggy.

No fresh cherries? Canned tart cherries in water work in a pinch, but drain and rinse them well. Running short on cornstarch? Arrowroot powder at the same amount works just as well. The lattice crust is what makes this pie special—if you're nervous about cutting strips, buy pre-cut lattice strips from King Arthur Flour. For the butter, cold cubes are essential—they prevent the crust from getting greasy. And if you're out of vanilla extract, vanilla bean paste works perfectly, though it'll be slightly thicker. The egg wash? Don't skip it—it gives that golden, glossy finish that makes the pie look (and taste) restaurant-quality.

The cherries and filling can be prepped a day ahead—store them in airtight containers in the fridge. The dough should be rolled out and chilled for at least 30 minutes before baking. Once baked, pies reheat beautifully—wrap tightly in foil and warm at 350°F for 10-15 minutes. For serving, let the pie cool at least 2 hours before slicing—this lets the filling set properly. Leftovers keep 4-5 days in the fridge, though I've never had any last that long.

Step-by-step instructions for classic cherry pie

Here's the method for a foolproof lattice crust and juicy filling that stays intact.

In a large bowl, combine the 4 cups pitted tart cherries, 1.5 cups granulated sugar, 2 tbsp cornstarch, 1.5 tsp ground cinnamon, and 0.5 tsp salt. Gently stir until the sugar and cornstarch dissolve completely. This prevents graininess in your filling and ensures even distribution of spices.

Transfer the mixture to a medium saucepan and cook over medium-high heat. Bring to a boil, stirring constantly, then reduce heat to medium-low. Simmer for 10-12 minutes until the filling thickens noticeably and coats the back of a spoon. The cherries should soften but still retain their shape slightly—you want them juicy, not mushy.

Remove from heat and stir in the 2 tbsp lemon juice and 1 tsp vanilla extract. Let the filling cool completely before filling the pie crust. This cooling step is crucial—it prevents the crust from getting soggy when you add hot filling. Skim off any excess liquid that may have formed on top during cooling.

In a large mixing bowl, combine the 2.5 cups all-purpose flour and 0.5 tsp salt. Cut in the 1 cup cold unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. Add the 0.5 cup ice water all at once and mix just until the dough comes together.

Turn the dough onto a lightly floured surface and knead gently for 30 seconds until smooth. Divide the dough into two equal parts, flatten into discs, and wrap tightly in plastic wrap. Chill in the refrigerator for at least 1 hour (or up to 2 days). This resting time is essential—it relaxes the gluten and makes the crust easier to roll out without cracking.

Preheat your oven to 375°F. On a lightly floured surface, roll out one dough disc into a 12-inch circle (about 1/8-inch thick) for the bottom crust. Transfer it to a 10-inch pie dish, gently pressing it into the edges. Trim any excess dough hanging over the edge.

Pour the cooled cherry filling into the crust, mounding it slightly in the center. Roll out the second dough disc into a 12-inch square. Using a sharp knife or pizza cutter, make 1-inch wide strips by cutting the square in both directions. Arrange the strips in a lattice pattern over the filling, alternating directions for a classic design.

Trim any excess lattice strips and crimp the edges of the bottom and top crusts together using a fork or your fingers. Brush the lattice and crust edges with a mixture of 1 whole egg yolk and 1 tbsp heavy cream diluted with 1 tbsp water. This egg wash creates a beautiful golden finish and adds shine to the crust.

Place the assembled pie on a baking sheet (to catch any drips) and bake for 45-50 minutes until the crust is deep golden brown and the filling is bubbling gently. The lattice should be crisp and the edges should be set.

If the crust starts to brown too quickly, cover the edges loosely with aluminum foil. For the last 10 minutes, remove the foil to ensure even browning. The pie is done when the filling is thickened and the crust is fully set—it should release cleanly from the pie dish when gently lifted.

Let the pie cool completely on a wire rack for at least 2 hours before slicing. This resting time allows the filling to set properly and prevents it from running when you serve. The contrast of the warm, juicy filling with the crisp lattice crust is what makes this pie truly special.

Common mistakes when making perfect results

Overfilling the Crust

One of the most common mistakes is overfilling the pie crust. When the filling exceeds the crust's capacity, it can cause the lattice to tear or the filling to spill over during baking.

I've learned the hard way—always leave at least ½ inch of space between the filling and crust edge. This prevents messy overflow and ensures the lattice stays intact. If your filling bubbles up during baking, it's a good sign you've hit the perfect balance. 🍒

Skipping the Chill Time

Rushing the dough's chill time is a recipe for disaster. When you skip the 1-hour minimum chilling period, the gluten tightens during baking, making the crust tough and prone to cracking.

I once baked a pie with dough that sat at room temperature too long—the crust turned out like a brick! Always chill the dough thoroughly, and if you're in a hurry, pop it in the freezer for 20 minutes to speed up the process.

Using Warm Filling

Pouring hot filling directly into the crust is a surefire way to end up with a soggy bottom. The moisture from the warm filling steams the crust, making it limp instead of crisp. Let your filling cool completely before assembling the pie.

If you're short on time, chill it in the fridge for 15-20 minutes while you work on the lattice. This small step makes a world of difference in texture.

Uneven Lattice Strips

Uneven strips in the lattice can look messy and fail to cover the filling properly. To avoid this, roll out your second dough disc to a consistent 12-inch square and use a ruler or measuring tape to guide your cuts.

I like to make my strips 1-inch wide for a classic look. If the strips aren't uniform, the lattice won't lay flat, and you'll end up with gaps where filling can bubble through. Take your time—precision here pays off in presentation.

Baking Without a Baking Sheet

Skipping the baking sheet under your pie can lead to a messy oven floor and uneven baking. Cherry pie filling often bubbles over, and without a sheet, you risk a sticky cleanup. Always place your pie on a rimmed baking sheet to catch any drips.

I also recommend baking on the lower oven rack—this helps prevent the bottom crust from burning while the top browns evenly. A little prep goes a long way in avoiding baking-day disasters. 🔥

Overmixing the Dough

Overworking the pie dough introduces too much gluten, which makes the crust tough instead of flaky. Once the dough comes together, stop mixing immediately. I've found that gentle handling is key—knead just until smooth, then let the chilling do the rest.

If your dough feels sticky, add just 1 tablespoon more flour, but don't overdo it. The goal is a tender, workable dough that rolls out easily without tearing.

Frequently asked questions