Amish Ground Cherry Pie Recipe: Tart-Sweet Filling With Buttery Crust Lattice

This Amish ground cherry pie recipe delivers the perfect balance of tart-sweet filling encased in a golden, buttery crust with a classic lattice top.

The secret lies in using fresh ground cherries—those tiny, tomato-like fruits with a burst of tangy-sweet flavor—and a simple, foolproof crust that holds its shape through baking. I've perfected this recipe over years of testing, ensuring the filling stays thick and jammy while the crust remains crisp yet tender.

The Amish tradition of preserving summer's bounty through canning and baking shines here, where the ground cherries' natural pectin creates a filling that doesn't require thickening agents.

A touch of cinnamon and a splash of lemon juice brighten the flavor, while the lattice crust allows steam to escape, preventing a soggy bottom. This pie isn't just dessert—it's a taste of rural Pennsylvania orchards, brought to your table with minimal fuss.

What makes this recipe stand out is the buttery crust that stays flaky and golden, even after hours in the oven, paired with the tart-sweet filling that's neither too cloying nor overly tart. The lattice design adds visual appeal while keeping the pie light and airy.

Once baked, the aroma of warm cherries and cinnamon will fill your kitchen, making it impossible to resist cutting into the first slice while still hot.

Perfect for summer gatherings, church potlucks, or as a homemade gift, this pie requires just 30 minutes of active prep and 50 minutes of baking. The result? A dessert that tastes like a slice of Amish tradition, with every bite offering that perfect harmony of tart and sweet.

Let's get started on creating this timeless classic.

Ingredients for amish ground cherry pie

Fresh ground cherries, buttery crust, and a lattice that steals the show—this pie is summer perfection.

Ground cherries are the star—pick them fresh if you can, or grab them frozen at Trader Joe's or Walmart in late summer. They're those tiny, yellow-orange fruits that look like tomatoes but taste like a mix of cherry and tomato. Look for bright, firm ones—they should feel heavy for their size. If using frozen, thaw and drain them well. The filling's natural pectin means no extra thickeners, so trust the cherries to do the work. I always buy a pound extra—ground cherries freeze beautifully for up to 6 months, so you can make this pie anytime.

No ground cherries? Substitute with a mix of red and black cherries (about 3 cups total), but you'll need to add 1 tbsp of cornstarch to thicken. Brown sugar works in a pinch, but light brown gives deeper flavor. For the crust, Earth Balance vegan butter works if you need a dairy-free option, though traditional butter is non-negotiable for that classic flakiness. The lattice strips should be about 1-inch wide—cut them with a pizza cutter for clean lines. And if you're feeling fancy, brush the lattice with heavy cream before baking for extra shine.

This pie tastes even better the next day, so bake it a day ahead if you can. Store it at room temperature in an airtight container for 2 days, or freeze the whole pie (uncut) for 3 months. To reheat, warm slices in a 350°F oven for 10 minutes—the crust gets crispy again, just like fresh. I always make two pies when company's coming—one disappears faster than you think.

Step-by-step instructions for Amish ground cherry pie

Here's how to create a lattice masterpiece with a perfect tart-sweet balance.

In a large bowl, combine the 3 cups fresh ground cherries with the 1.5 cups granulated sugar and 1 tablespoon ground cinnamon. Gently toss until the cherries are evenly coated. The sugar will begin to release juices immediately—this is normal and essential for the filling's texture.

Add the 2 tablespoons lemon juice and mix again. The acidity helps balance the sweetness and prevents the filling from becoming too cloying. Let the mixture sit for 10 minutes while you prepare the crust. This resting time allows the flavors to meld and the juices to develop fully.

Next, sprinkle the ½ cup all-purpose flour over the cherry mixture and gently fold it in using a rubber spatula. The flour will help thicken the filling and prevent it from being too runny during baking. The mixture should look like a thick, vibrant jam—this is exactly what you want.

In a food processor, pulse the 1 cup cold cubed unsalted butter until it resembles coarse crumbs. Add the 2½ cups all-purpose flour, ½ teaspoon kosher salt, and pulse just until the mixture comes together. The texture should be crumbly but not pasty—this is crucial for a flaky crust.

With the processor running, gradually add the ½ cup ice water, one tablespoon at a time, until the dough just comes together when pressed. Avoid overmixing—just combine until the dough forms a rough ball. Turn it out onto a lightly floured surface and divide it into two equal portions.

Roll out one portion into a 12-inch circle for the bottom crust. Transfer it to a 9-inch pie dish, pressing gently to fit. Trim any excess dough hanging over the edges. Chill the crust in the refrigerator while you prepare the lattice.

Pour the prepared filling into the chilled pie crust, spreading it evenly. The filling should come about ½ inch from the edge of the crust—this prevents overflow during baking. Sprinkle the 2 tablespoons granulated sugar evenly over the filling for that classic Amish touch of caramelized sweetness.

Roll out the second portion of dough for the lattice top. Use a sharp knife or pizza cutter to make ½-inch strips for the lattice pattern. Arrange the strips in a crisscross pattern over the filling, leaving a ½-inch border around the edges. This creates a beautiful, airy design while keeping the pie sturdy.

Brush the lattice with the 2 tablespoons heavy cream to give it a golden finish. Fold back every other strip to create a decorative pattern, then unfold. This step not only looks impressive but also helps create those signature pie crust windows that let light shine through.

Preheat your oven to 375°F. Place the pie on a baking sheet lined with parchment paper to catch any drips. Bake for 45-50 minutes, until the crust is deep golden brown and the filling is bubbling gently at the edges. The lattice should look crisp and slightly puffed.

During the last 10 minutes of baking, the filling should thicken and the crust should develop a beautiful caramelized color. If the crust starts to brown too quickly, tent it loosely with aluminum foil to prevent over-browning while the filling finishes cooking.

Let the pie cool completely on a wire rack for at least 2 hours before slicing. This resting time allows the filling to set and the juices to distribute evenly. The contrast between the crisp lattice crust and the tart-sweet cherry filling will be absolutely irresistible.

Pro cooking tips for this recipe

Crust Perfection Tips

Chill your rolled-out crust for at least 30 minutes before baking—this prevents shrinking and ensures a sturdy base. I like to place it on a parchment-lined tray and freeze it for 10 minutes if I'm worried about handling.

For extra flakiness, use European-style butter like Plugrá—it has a higher fat content that creates those signature layers. 🧈

Filling Balance Secrets

The lemon juice isn't just for flavor—it's a game-changer for texture. Without it, the filling can become too thick or develop a metallic taste. For best results, use freshly squeezed juice rather than bottled.

If your cherries are extra juicy, reduce the sugar slightly to 1.25 cups to prevent a syrupy filling. Taste as you go—this filling should taste like dessert, not pie filling!

Lattice Mastery

Cut your lattice strips 1/2-inch wide for that classic Amish look, but don't stress about perfect lines—rustic is beautiful too! Brush with heavy cream (not milk) for maximum shine and crispness. I find a pastry brush from OXO works best for even coverage.

For extra stability, place a pie weight or dried beans in the bottom crust before filling—this prevents a soggy base.

Baking Like a Pro

Always bake on a parchment-lined tray to catch drips and ensure even heat distribution. If your oven runs hot, reduce temperature to 350°F and add 5-10 minutes to baking time. The filling is done when it's thickened but still slightly jiggly in the center—it will set as it cools.

For that perfect golden color, I recommend using convection bake if your oven has it.

Cooling & Serving

Never skip the 2-hour cooling time—this allows the filling to set properly and prevents a runny pie. For serving, I like to dust with powdered sugar and add a dollop of whipped cream.

Store leftovers in an airtight container with parchment between slices to keep the crust crisp. The pie actually improves overnight as flavors meld—trust me, it's worth the wait! 🍰

Frequently asked questions