Name: Homemade Cherry Pie with Lattice Top Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1.5 lbs fresh, sour cherries (or three 14.5 oz cans sour cherries); 3/4 cup granulated sugar; 2 Tablespoons lemon juice; 1/3 cup cornstarch; 2 Tablespoons butter; 1/2 teaspoon ground cinnamon; A few drops red food coloring (optional, if using canned cherries); Homemade pie crust (recipe makes 2 crusts: one for the bottom and one for the top); 1 large egg white, beaten; Granulated sugar, for sprinkling on top

Jump to Recipe· 3.9 from 3 reviews

I absolutely adore making and sharing this Homemade Cherry Pie with Lattice Top Recipe because it’s like a warm hug in dessert form. The combination of tart cherries, a perfectly flaky crust, and that beautiful golden lattice top always brings a smile to my face. Whether I’m baking for a family gathering or a cozy night in, this pie feels like a celebration in every bite.

Why You'll Love This Homemade Cherry Pie with Lattice Top Recipe

What really makes this pie stand out for me is that wonderful balance between the tartness of sour cherries and the sweetness that’s just right, never overwhelming. The subtle hint of cinnamon and the buttery richness of the crust create a harmony of flavors that feels both classic and comforting. I love that the lattice crust lets the filling peek through, giving it such a charming, inviting look that makes everyone eager to dig in.

I’m also genuinely impressed by how approachable this recipe is. Even if you’re not an experienced baker, the steps are straightforward, and making the lattice top becomes a fun little project rather than a chore. It fits perfectly into so many occasions—summer picnics, holiday dinners, or anytime you just want to spoil yourself and your loved ones with something homemade and heartfelt. I promise, once you try this pie, it’ll quickly become a treasured go-to in your kitchen.

Ingredients You'll Need

The image shows a three-step cherry sauce preparation process. The first part is a white bowl with deep red cherry liquid, inside which a smaller silver strainer contains whole bright red cherries, all against a white marbled surface. The second part shows a silver saucepan with thick dark red sauce inside, two small pats of butter melting on top with a whisk slowly mixing, again on the white marbled surface. The third and largest part of the image is a close-up of the glossy cherry sauce with whole cherries coated in the thick red sauce, stirred slightly with a wooden spoon. Photo taken with an iphone --ar 4:5 --v 7

The magic of this Homemade Cherry Pie with Lattice Top Recipe lies in its simplicity. Each ingredient plays a crucial role in delivering that vibrant flavor and irresistible texture, from the fresh or canned cherries to the buttery pie crust that holds everything together beautifully.

Tip!

You’ll find all ingredient quantities in the recipe card below.

Fresh or canned sour cherries: The star of the pie, offering tartness and juiciness that make every bite exciting.
Granulated sugar: Balances the tart cherries, adding sweetness that’s just perfect without being cloying.
Lemon juice: Brightens the flavor and cuts through the richness for a fresh finish.
Cornstarch: Helps thicken the cherry filling, ensuring it’s luscious and not runny.
Butter: Adds richness and a silky touch to the filling.
Ground cinnamon: Gives a subtle warmth and depth of flavor that elevates the cherries.
Homemade pie crust: The golden, flaky foundation and lattice top that crown this pie with perfection.
Egg white: Brushed on top for a glossy, golden finish that makes the lattice irresistible.
Extra sugar for sprinkling: Adds a delightful sparkle and slight crunch to the crust.

Directions

Step 1: If you’re using fresh cherries, start by pitting and halving them. Toss them in a saucepan with sugar and lemon juice and cook over medium heat until the cherries start releasing their juice. Scoop the cherries out with a slotted spoon into a bowl.

Step 2: Take some of the cooking juices and mix the cornstarch into it until smooth. Return this mixture to the saucepan with the remaining juices and cook until it thickens. Pour the thickened sauce over the cherries and set aside.

Step 3: For canned cherries, drain their juice into a saucepan, reserving ⅓ cup separately. Add the cornstarch to the reserved juice and mix well. Heat the main juice and sugar until boiling, then stir in the cornstarch mixture and cook until thickened. Add butter and lemon juice, then fold in the cherries. Optional: add a few drops of red food coloring for extra color. Allow to cool.

Step 4: Preheat your oven to 400°F and prepare a 9-inch pie pan.

Step 5: Roll out one pie crust to about 12 inches and transfer it gently to your pie pan. Spoon in the cherry filling evenly and sprinkle cinnamon on top. If using fresh cherries, dot small pieces of butter over the filling to add richness.

Step 6: Roll out the second pie crust and cut into ½ inch strips for the lattice. Lay half the strips parallel across the pie, then weave the remaining strips perpendicular to create the lattice top. I like to keep it simple—just laying strips across in one direction and then the other, leaving space between each.

Step 7: Crimp the edges of the top and bottom crusts together securely. Brush the lattice with beaten egg white and sprinkle with sugar for that beautiful sparkle.

Step 8: Bake at 400°F for 40-45 minutes. Check the pie after 25 minutes and cover loosely with foil if the crust starts browning too quickly.

Step 9: Remove the pie and let it cool completely on a wire rack—this is key to setting the filling and making clean slices. You can enjoy it right away or cover and refrigerate overnight for the flavors to meld even more.

Servings and Timing

This Homemade Cherry Pie with Lattice Top Recipe yields 12 generous servings, making it perfect for sharing at parties or family dinners. The prep time is about 20 minutes if you’re using canned cherries and up to 30 minutes for fresh cherries due to pitting and cooking. Baking takes roughly 40 to 45 minutes, plus a few hours of cooling to let the filling set properly. Overall, you’re looking at approximately 1 hour and 5 minutes from start to finish, plus the optional resting time.

How to Serve This Homemade Cherry Pie with Lattice Top Recipe

The image shows two views of a cherry pie being made on a white marbled surface. On the left, the pie crust is in a round pan with the edges folded outward, filled with bright red cherries covered in a shiny syrup, and a light sprinkle of cinnamon or spice on top of the crust edge. On the right, the same cherry pie now has a lattice crust made of thick, pale dough strips arranged in a crisscross pattern, covering part of the red cherry filling. The pie edges are crimped neatly, and around the pie are small glass bowls with white sugar and a light yellow liquid, with a gray and white cloth also partly visible. Photo taken with an iphone --ar 4:5 --v 7

When it comes to serving this pie, I love pairing it with a scoop of vanilla ice cream or a dollop of freshly whipped cream—the creamy coldness perfectly contrasts the warm, fruity filling. Sometimes, I also enjoy it with a sprinkle of toasted almonds or a light dusting of powdered sugar for an extra touch of elegance.

For presentation, the lattice top looks beautiful as is, but adding a sprig of fresh mint on the side or a few whole cherries around the plate gives it a festive vibe. I like to serve it slightly warm or at room temperature because it allows the flavors to really shine, and you get that lovely balance of flaky crust and luscious filling every time.

This pie is a hit at holidays, BBQs, and casual weeknight dinners alike. For beverages, I often recommend a chilled Pinot Noir or a crisp Riesling to complement the pie’s tart fruitiness. If you prefer non-alcoholic options, a sparkling lemonade or iced tea works wonderfully. No matter the occasion, this pie always adds something special to the table.

Variations

If you want to switch things up, I’ve found that substituting some of the sour cherries with fresh or frozen blueberries creates a lovely, sweeter twist on the original pie. It’s fun to experiment while keeping the essential balance between tart and sweet flavors intact.

For those who need gluten-free options, using a gluten-free pie crust mix works beautifully without sacrificing texture or flavor. Vegan bakers can also adapt this recipe by replacing butter with coconut oil or vegan butter and using a plant-based egg white substitute or milk wash to get that golden crust sheen.

Sometimes, I vary the spices by adding a pinch of nutmeg or ginger for extra warmth. If you prefer a rustic approach, try a crumb topping instead of the lattice — it’s easier and adds a delicious crunchy textural contrast. Whether you’re sticking to tradition or making it your own, this pie is wonderfully versatile.

Storage and Reheating

Storing Leftovers

After enjoying your pie, any leftovers should be stored tightly covered in the refrigerator, ideally in an airtight container or wrapped well with plastic wrap. This helps keep the crust from drying out and retains that vibrant cherry flavor. Leftover pie will stay delicious for up to 5 days, making it perfect for a treat over several days.

Freezing

You can definitely freeze this cherry pie, which is great if you want to prep ahead or save leftovers longer. Wrap the entire cooled pie tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Frozen pie keeps well for up to 2 months. When you’re ready to eat, thaw it in the fridge overnight for best results.

Reheating

To reheat, I recommend warming slices in a low oven at 300°F for about 10-15 minutes or until heated through. Avoid microwaving if possible, as it can make the crust soggy. Reheating gently in the oven helps restore that flaky crust texture and gives the filling a fresh, just-baked warmth that’s hard to beat.

FAQs

Can I use frozen cherries instead of fresh or canned?

Absolutely! Frozen cherries work well, especially if fresh ones aren’t available. Just thaw them completely and drain any excess liquid before using, then proceed with the recipe as you would with fresh cherries.

How do I prevent the crust from getting soggy?

One of my tricks is to add a bit of cinnamon sprinkled over the filling and dot small pieces of butter on top before adding the lattice crust. Also, baking the pie on a lower oven rack and using a foil shield when the crust gets too dark early helps keep it perfect.

Can I make the pie crust from scratch, or should I buy pre-made?

I’m a huge fan of homemade pie crust for its flavor and flakiness, and this recipe calls for a homemade crust to achieve the best results. However, store-bought pie crusts can be a convenient substitute and still taste wonderful if you’re short on time.

What should I do if my cherry filling is too runny?

If your filling is runny, you can add a bit more cornstarch mixed with cold water and cook it further until it thickens. Let it cool completely before assembling the pie to avoid a soggy crust.

Is it okay to make the pie ahead of time?

Yes! You can assemble the pie and keep it refrigerated for a few hours before baking, or bake it fully and reheat just before serving. Both methods allow the flavors to deepen and make your serving day more relaxed.

Conclusion

I cannot recommend this Homemade Cherry Pie with Lattice Top Recipe enough—it’s a joy to bake, a joy to share, and a joy to eat. Every time I make it, I feel like I’m passing down a little piece of happiness. If you’re looking for a pie that’s as stunning to look at as it is delicious, this is absolutely the one to try. I can’t wait to hear how it becomes your new favorite!