Desserts
This 5-star cherry pie recipe delivers the perfect balance of tart cherries and buttery lattice crust that rivals any bakery. The secret lies in a rich, spiced filling that caramelizes beautifully while the lattice topping creates a delicate, golden lattice pattern.
I’ve baked this pie for countless gatherings, and it’s always the showstopper everyone requests seconds of.
The key to achieving restaurant-quality results at home is patience—letting the cherries simmer until they release their juices creates that deep, jammy filling you crave.
A well-chilled pie dough ensures a flaky crust, and the lattice design not only looks stunning but also allows steam to escape, preventing a soggy bottom. Every bite combines the perfect tartness of the cherries with the buttery richness of the crust.
What sets this pie apart is the attention to detail: a thickened filling that holds its shape, a crisp yet tender crust, and a presentation that looks as impressive as it tastes.
Whether served warm with vanilla ice cream or at room temperature, this pie is guaranteed to earn rave reviews. The aroma alone will have your guests lining up for slices.
Ready to impress? This recipe scales beautifully for parties or keeps well for gifting. The lattice crust isn’t just decorative—it’s functional, creating pockets of flavor with every bite. Let’s get baking!
Ingredients for 5 star cherry pie
Pantry staples plus a few specialty touches for that bakery-style cherry pie everyone craves.
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh or Frozen Tart Cherries 🍒 | 4 cups | Pitted, stemmed (fresh or frozen) |
| Granulated Sugar 🍚 | 1 ½ cups | For sweetness and thickening |
| All-Purpose Flour 🌾 | ½ cup | For filling thickener |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed for brightness |
| Vanilla Extract 🌸 | 1 tsp | Pure vanilla for depth |
| Ground Cinnamon 🌿 | 1 tsp | For warm spice |
| Salt 🧂 | ¼ tsp | Kosher or sea salt |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for crust |
| All-Purpose Flour 🌾 | 2 ½ cups | For lattice crust |
| Ice Water 💧 | ½ cup | For dough binding |
| Large Egg 🥚 | 1 whole | For egg wash |
| Granulated Sugar 🍚 | 2 tbsp | For egg wash |
The cherries are the star—fresh is ideal, but frozen works perfectly too (no need to thaw). I always grab Bing cherries at the farmers market when they're in season, but canned tart cherries from the grocery store work in a pinch. For the filling, Diamond Crystal flour is my go-to—it thickens beautifully. The butter? Plugrá or Land O'Lakes unsalted gives the best flakiness. If you're in a hurry, Trader Joe's has pre-made pie dough, but making it from scratch is worth the extra 20 minutes.
No vanilla extract? Vanilla bean paste works just as well. Short on butter? Coconut oil is a decent swap, but it won't be quite as flaky. The lattice crust is the showstopper—cut strips about 1/2-inch wide for that perfect crisscross. If you're nervous about the design, pre-cut strips from King Arthur Flour make it foolproof. For the filling, if your cherries aren't tart enough, add 1/4 tsp more lemon juice. The sugar can be adjusted too—start with 1.5 cups and taste as you go.
This pie tastes even better the next day, so bake it a day ahead if you can. Store it in an airtight container at room temperature for 3 days, or freeze for up to 3 months. The lattice stays crisp if you brush it with a little extra butter before baking. For gifting, slice it and wrap each piece in parchment—looks stunning and keeps perfectly. The aroma alone will have your guests thinking you're a professional.
Why You'll Love This Recipe
- Cherry Jam in Minutes: I swear by frozen cherries here—no pitting, no mess, just dump and simmer. Toss in a splash of lemon juice, and that tartness cuts through the sweetness like a knife through butter.
- Vanilla-Kissed Magic: That little bottle of extract makes all the difference. One teaspoon turns a good pie into a "why didn’t I think of this sooner?" pie. The warmth of vanilla with those cherries? Pure nostalgia in every bite.
- Potluck Proven: Between us, this is my go-to for gatherings. It travels well, looks impressive, and people always ask for seconds. (Yes, even the ones who "don’t like pie.")
- Budget-Friendly Luxury: Granulated sugar and flour are pantry staples—no fancy ingredients needed. A bag of frozen cherries lasts forever, and the leftovers? Slice them into toast for breakfast. Instant crowd-pleaser.
Step-by-step instructions for 5 star cherry pie
Here's how to build a pie that balances tart cherries with sweet filling and a perfect buttery lattice crust.
Prepare the Cherry Filling
In a large bowl, combine the 4 cups fresh or frozen tart cherries, the 1.5 cups granulated sugar, 0.5 cup all-purpose flour, 2 tablespoons lemon juice, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, and 0.25 teaspoon salt. Stir gently to coat the cherries evenly with the sugar mixture—this ensures sweetness and thickness throughout. Let the mixture sit at room temperature for about 15 minutes while you prepare the crust. This resting time allows the sugar to begin dissolving and the flour to start thickening the juices.
Real talk: If using frozen cherries, don't thaw them first. The cold fruit will help prevent the filling from getting too runny during baking. I like to give the mixture a quick stir right before pouring it into the crust to redistribute any settled sugar at the bottom of the bowl.
Make the Pie Crust Dough
In a food processor, pulse the 1 cup cold unsalted butter into small pea-sized pieces. Add the 2.5 cups all-purpose flour and pulse until the mixture resembles coarse crumbs with butter pieces still visible. With the processor running, gradually add the 0.5 cup ice water, 1 tablespoon at a time, until the dough just comes together. Be careful not to overmix—you want a shaggy dough that holds together when pressed.
Turn the dough out onto a lightly floured surface and divide it into two equal portions. I find it easiest to do this by eyeballing the center and gently tearing the dough in half. Roll each portion into a 12-inch circle, about ⅛-inch thick. The dough should be chilled but not rock hard—if it's too sticky, refrigerate it for 10 minutes before rolling. This ensures the crust stays together when you transfer it to the pie dish.
Assemble the Pie
Fit one of the rolled dough circles into a 9-inch pie dish, pressing gently to shape it to the bottom and sides. Trim any excess dough hanging over the edge with a sharp knife. Pour the cherry filling into the crust, mounding it slightly in the center. The filling should come about ⅔ of the way up the sides of the crust—this gives room for the lattice to sit without overflowing.
For the lattice top, cut the second dough circle into 12 strips, about 2 inches wide. I like to make 6 strips lengthwise and then cut each of those in half crosswise. Arrange 6 strips horizontally across the filling, spacing them about ¼ inch apart. Fold back every other strip and lay a perpendicular strip over the folded ones. Unfold the strips and press gently to create the classic lattice pattern. Trim any excess dough from the edges.
Bake to Golden Perfection
Preheat your oven to 375°F. In a small bowl, whisk together the 1 whole large egg and 2 tablespoons granulated sugar to make the egg wash. Brush this mixture evenly over the lattice top, focusing on the slats to help them brown beautifully. Place the pie on a baking sheet lined with parchment paper to catch any drips.
Bake for 50-55 minutes, until the crust is deep golden brown and the filling is bubbling vigorously. The lattice should be crisp and the cherries should be tender but not mushy. Here's the thing—if the edges of the crust start browning too quickly, cover them loosely with aluminum foil to prevent burning while the center finishes baking.
Cool and Serve
Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing. This resting time is crucial—it allows the filling to set properly and prevents a runny pie. The contrast between the warm, juicy filling and the crisp lattice is what makes this pie truly special.
Serve slices with a dollop of whipped cream or a scoop of vanilla ice cream to balance the tart-sweet flavors. The lattice should be flaky and crisp, while the filling should be thick enough to hold its shape but still juicy. If the filling seems too thick after cooling, you can warm a small portion gently in the microwave to loosen it up.
Pro Tips For Making 5 Star Cherry Pie
- Simmer Cherries Dry: The juice from cherries is liquid gold—don’t waste it. After dumping them in the pot, let them sit uncovered for 3-4 minutes to release excess moisture before adding sugar. This keeps your filling thick and glossy, not soupy. (Yes, even if you’re impatient like me.)
- Strain Those Pits: I learned this the hard way—pitted cherries taste better, but the pits? They turn your filling bitter over time. Use a fine-mesh strainer to remove every last one, then return the cherries to the pot. Your pie will thank you with a cleaner, brighter flavor.
- Skip the Overmixing: The moment you add flour to thicken the filling, stop stirring. Just fold it in until barely combined—overworking it turns the filling gluey and dull. A few small lumps? No one will notice. A rock-hard filling? That’s a different story.
- Toast the Vanilla: Sounds weird, but it works: warm ½ teaspoon vanilla extract in a small saucepan with 1 tablespoon sugar over low heat until it smells deeply caramelized (about 2 minutes). Let it cool, then mix into the filling. The aroma jumps from subtle to wow—like a secret weapon. (Your future self will thank you.)
Pro cooking tips for 5 star cherry pie
Filling Thickening Secrets
Your cherry filling’s texture makes or breaks the pie. The magic happens when you simmer the filling uncovered for 5-7 minutes before pouring it into the crust—this drives off excess moisture and thickens it naturally. I use a heavy-bottomed saucepan on medium heat to prevent scorching.
If your filling looks too thin after simmering, whisk in 1 extra tablespoon of flour and cook for another 1-2 minutes. The flour should dissolve completely without clumping.
Crust Flakiness Hacks
Cold butter is your best friend for a flaky crust. Cut the 1 cup of butter into pea-sized pieces before pulsing in the food processor—this creates more surface area for the flour to coat.
Chill your dough for at least 30 minutes before rolling, and use a bench scraper to lift and fold it cleanly. For extra flakiness, I like to dust my rolling pin with flour and roll the dough from the center outward, keeping it as round as possible.
This prevents stretching the gluten too much.
Lattice Mastery
The lattice isn’t just decoration—it’s about steam control. Cut strips about ½-inch wide for optimal airflow, and space them ¼-inch apart to allow moisture to escape while keeping the filling enclosed. For a foolproof pattern, I use a ruler to mark guidelines on parchment paper before arranging the strips.
Brush the lattice with the egg wash just before baking—this helps it brown evenly and creates that golden, crisp finish. Pro tip: If your strips stick together, chill the lattice for 10 minutes before baking.
Oven Temperature Control
Your oven’s hot spots are the enemy of even baking. Rotate the pie halfway through baking (around 25-30 minutes) for uniform color and texture. If the crust edges brown too quickly, cover them with aluminum foil while the center finishes.
I always bake on the middle rack to ensure even heat distribution. For a perfect 375°F bake, use an oven thermometer—many home ovens run 25°F hotter than set, which can burn your crust before the filling is done.
Resting Time Matters
Skipping the 2-hour rest is the fastest way to a soggy pie. The filling needs time to set, and the crust needs to firm up. I place my pie on a wire rack (not the counter) to cool—this prevents steam buildup from making the bottom soggy.
For an extra-crisp lattice, I like to brush the cooled pie with a little melted butter before serving. This adds a final layer of flavor and shine that makes it look (and taste) like it came from a bakery. 💫
Nutrition facts
Frequently asked questions
Can I use canned cherries instead of fresh or frozen?
Yes, but with adjustments! Canned tart cherries work perfectly, but drain them well and reduce the sugar slightly to 1 cup since they're already sweetened. For extra tartness, add 1 extra tablespoon of lemon juice. The texture will be slightly softer than fresh, but the flavor remains delicious.
How do I fix a soggy bottom in my cherry pie?
Prevent it by pre-baking the crust for 10 minutes at 375°F before adding filling, or blind-bake it with pie weights. If it happens, slice off the soggy bottom carefully and serve the rest. For next time, chill the pie completely before slicing to firm up the filling.
What's the best way to store leftover cherry pie?
Store at room temperature in an airtight container for 3 days, or freeze for up to 3 months. To reheat, warm slices in the microwave for 10-15 seconds to restore crispness. The lattice stays crisp if you brush it with melted butter before storing.
Can I make this pie gluten-free?
Use a 1:1 gluten-free flour blend for the crust and filling thickener. Chill the dough longer (up to 1 hour) as gluten-free dough is stickier. For the lattice, work quickly and keep strips chilled to prevent spreading. The texture will be slightly denser but still delicious.
Why did my lattice turn out uneven?
Uneven lattice often happens when strips aren't cut consistently or spaced properly. Use a ruler to cut ½-inch wide strips and space them ¼-inch apart. Chill the lattice for 10 minutes before baking to prevent spreading. For perfect alignment, sketch your pattern on parchment first.