Table of Contents
The aroma of bubbling, tangy sour cherry filling escaping through a woven lattice is instantly mouthwatering. This sour cherry pie with lattice crust bakes up with a jewel-toned interior that’s both tart and sweetly aromatic, contrasting perfectly with a crisp, golden bottom and shattering top crust. The filling is juicy yet sliceable, allowing the cherries’ bright acidity to shine without being a runny mess.
My approach balances the high moisture content of sour cherries using quick-cooking tapioca for clarity and structure, with just enough cornstarch for silky flow. Careful blind-baking guarantees the bottom crust stays crisp, not gummy, while the pie’s rich color and aroma cue you in when the fruit is ready. The lattice lets off necessary steam, finishing with a glossy, tempting finish that’s textbook for a classic sour cherry pie with lattice crust.
Why This Cherry Pie Turns Out So Good
- Blind baking the bottom crust first prevents gluey or soggy underbaked pastry and preserves its crisp texture.
- Sour cherries are drained and thickened with a blend of tapioca and cornstarch, so the filling remains juicy but not watery, and the fruit flavor is preserved.
- Lattice crust lets excess moisture evaporate and visually tracks the filling’s bubbling endpoint, ensuring it’s set but not stiff.
- A combination of sugar and a touch of almond extract enhances cherry tang without drowning out natural tartness.
- High oven temperature at first helps set the pastry layers and color the crust intensely, then moderate baking cooks the filling through gently.
Ingredient Notes for Sour Cherry Pie with Lattice Crust and Juicy Filling
- Sour Cherries: Use fresh or frozen pitted sour cherries. Thaw and fully drain frozen cherries, reserving any juices for the filling. Choose sour (tart) varieties, not sweet , they amplify the tang that defines this pie.
- Pie Dough: A classic all-butter dough yields the best flavor and flakiness. Make sure it’s thoroughly chilled; this controls pastry shrinkage and preserves sharp lattice edges.
- Sugar: Granulated sugar balances acidity and marries the cherry’s punch with subtle sweetness. Don’t reduce it too much, or the filling will taste flat.
- Cornstarch and Quick-Cooking Tapioca: Tapioca thickens the juicy filling without dulling the fruit’s clarity or flavor. Cornstarch rounds the texture, helping the pie slice cleanly.
- Almond Extract: A tiny splash brings out the cherry’s floral and nutty notes. Don’t overdo it; too much will overpower the fruit.
- Egg Wash and Coarse Sugar: An egg wash helps the lattice turn deep golden and gives the sugar topping something to adhere to, adding crispness and sparkle.
Expert Baking Tips
- Use sour cherries only, sweet cherries lack the necessary acidity and can make the filling bland.
- Blind-baking avoids a soggy bottom; don’t skip it even if you’re short on time.
- Chill both crusts thoroughly before baking for clean, fluted edges and beautiful lattice definition.
- Start pie at high heat to set the crust, then lower the temperature to cook the filling evenly.
- Let the pie cool fully before slicing. Cutting while warm guarantees a runny, unsliceable interior.
Ingredients for Sour Cherry Pie With Lattice Crust
- 1 batch all-butter pie dough (for a double crust (top and bottom); divided, chilled)
- 900 grams pitted sour cherries (fresh or thawed frozen; about 2 lbs)
- 200 grams granulated sugar (about 1 cup)
- 28 grams minute (quick-cooking) tapioca (grind fine if pearls)
- 20 grams cornstarch (about 2 tbsp, for sliceable thickening)
- 1/2 teaspoon kosher salt
- 2 teaspoons fresh lemon juice
- 1/8 teaspoon pure almond extract
- 30 grams unsalted butter (cut into small cubes)
- 1 large egg (for egg wash)
- 1 tablespoon heavy cream or milk (for egg wash)
- 1 tablespoon coarse sanding sugar (for sprinkling)
How to Make Sour Cherry Pie With Lattice Crust
- STEP 1). Roll and Chill the Bottom Crust On a lightly floured surface, roll half the chilled dough into a 12-inch circle. Carefully transfer it to a 9-inch pie dish, easing it into corners without stretching. Trim the edges to a 1-inch overhang, fold under to reinforce, and flute. Chill the crust in the freezer for 20 minutes while heating the oven to 400°F (205°C).
- STEP 2). Blind Bake the Bottom Crust Line chilled crust with parchment and fill with pie weights. Bake on the lower rack for 18-20 minutes, until the edges are just golden and the bottom looks dry. Lift out the weights and parchment. Return crust to oven for 5-7 more minutes to set a crisp base. Cool to room temperature before filling.
- STEP 3). Prepare and Macerate the Cherry Filling Place cherries in a fine strainer set over a bowl and let them drain for 20-30 minutes if very juicy. In a large bowl, toss cherries with sugar, tapioca, cornstarch, salt, lemon juice, and almond extract. Let mixture stand 15 minutes, gently stirring once or twice, until fruit glistens and juices begin to thicken slightly.
- STEP 4). Roll and Cut Lattice Strips Roll out remaining dough on a floured surface into a rectangle about 1/8-inch thick. Using a sharp knife or pastry wheel, cut into 10-12 even strips, about 3/4- to 1-inch wide. Transfer to a parchment-lined baking sheet, cover, and refrigerate until firm, at least 15 minutes.
- STEP 5). Assemble the Pie Stir drained cherries; spread the mixture and accumulated juices evenly in the cooled crust. Dot the fruit with butter cubes. Lay 5-6 strips evenly spaced over the filling, then weave in remaining strips to form a lattice. Trim any overhanging strips and press ends into the edge. Chill assembled pie for 15 minutes.
- STEP 6). Brush and Bake Beat egg and cream together for egg wash. Brush lattice and edge generously, then sprinkle with coarse sugar. Set pie on a parchment-lined baking sheet and bake at 400°F (205°C) for 20 minutes. Reduce heat to 350°F (175°C) and continue baking 50-60 minutes, rotating halfway, until filling is bubbling thickly through the lattice and crust is rich golden brown.
- STEP 7). Cool Thoroughly Before Slicing Place baked pie on a rack and cool at least 4 hours so juices set; the filling should be thick, jewel-like, and not run when sliced. Don’t cover during this stage. Once cool, slice with a sharp knife for clean wedges and serve at room temperature.
Storage and Freezing
- Store pie loosely covered at room temperature for up to 2 days.
- For longer storage, refrigerate tightly wrapped up to 4 days.
- To freeze, chill pie completely, then wrap well and freeze up to 2 months.
- Thaw overnight in fridge.
- Before serving leftover slices, bring to room temperature for best flavor and texture.
Frequently Asked Questions
How do I know when sour cherry pie with lattice crust is fully baked?
The pie is ready when the filling bubbles thickly through the lattice for several minutes and the bottom crust is crisp and deep golden, lift a slice gently to peek. A pale crust or softly simmering center usually means it needs more oven time.
Waiting for strong, syrupy bubbling is key for setting the fruit and activating the starches properly. This ensures clean slicing and a pie that holds together.
Why does my sour cherry pie filling turn runny or gummy?
A runny filling often results from insufficient thickener, cutting the pie while warm, or using unbalanced fruit ratios.
Sour cherries are especially juicy, so mixing both tapioca and cornstarch helps absorb extra liquid and turns the juices glassy, not cloudy or stiff. Always cool the pie at least 4 hours before slicing for a clean, luscious wedge.
How do you avoid a soggy bottom in sour cherry pie with lattice crust?
Starting with a chilled, blind-baked base builds a solid barrier between juicy filling and pastry.
Glass or ceramic pie plates let you check doneness by peeking underneath, the base should be dry and golden, not pale. If worried, bake on a preheated baking sheet; it further promotes crispness, ensuring the bottom is tender yet distinct from the filling.
Can you substitute canned cherries in this sour cherry pie with lattice crust?
Canned sour cherries work if thoroughly drained, but usually come packed in liquid, use only the fruit, then taste and adjust sugar, as canned versions can be sweeter or more bland.
You may need to increase the thickener slightly, since canned fruit can be softer and exude more liquid during baking than fresh or frozen cherries. Always avoid using the syrupy canning liquid itself in the pie.
How long should you cool a sour cherry pie with lattice crust before cutting?
Sour cherry pie must cool on a rack for at least 4 hours at room temperature before slicing. This crucial rest allows the starches to fully set the filling and stops the juices from pouring out when you cut.
If you slice too soon, even a perfectly baked pie will be soupy in the center. For cleanest edges, use a sharp serrated knife after the pie has cooled completely.
Try These Next, You’ll Frickin’ Love Them!
- Chocolate Cream Pie with Silky Chocolate Filling
- Classic Apple Crumble Pie with a Buttery, Crisp Topping
- Strawberry Rhubarb Pie with a Sweet-Tart Filling
- Classic Pecan Pie with Gooey Brown Sugar Filling
- Oatmeal Cream Pies with Soft Cookie Sandwiches
- Blueberry Lattice Pie with a Juicy, Sliceable Filling
- Peach Double-Crust Pie with Flaky Golden Pastry
- Blackberry Pie with a Juicy Berry Filling
Sour Cherry Pie with Lattice Crust and Juicy Filling
Ingredients
Equipment
Method
- On a lightly floured surface, roll half the chilled dough into a 12-inch circle. Carefully transfer it to a 9-inch pie dish, easing it into corners without stretching. Trim the edges to a 1-inch overhang, fold under to reinforce, and flute. Chill the crust in the freezer for 20 minutes while heating the oven to 400°F (205°C).
- Line chilled crust with parchment and fill with pie weights. Bake on the lower rack for 18-20 minutes, until the edges are just golden and the bottom looks dry. Lift out the weights and parchment. Return crust to oven for 5-7 more minutes to set a crisp base. Cool to room temperature before filling.
- Place cherries in a fine strainer set over a bowl and let them drain for 20-30 minutes if very juicy. In a large bowl, toss cherries with sugar, tapioca, cornstarch, salt, lemon juice, and almond extract. Let mixture stand 15 minutes, gently stirring once or twice, until fruit glistens and juices begin to thicken slightly.
- Roll out remaining dough on a floured surface into a rectangle about 1/8-inch thick. Using a sharp knife or pastry wheel, cut into 10-12 even strips, about 3/4- to 1-inch wide. Transfer to a parchment-lined baking sheet, cover, and refrigerate until firm, at least 15 minutes.
- Stir drained cherries; spread the mixture and accumulated juices evenly in the cooled crust. Dot the fruit with butter cubes. Lay 5-6 strips evenly spaced over the filling, then weave in remaining strips to form a lattice. Trim any overhanging strips and press ends into the edge. Chill assembled pie for 15 minutes.
- Beat egg and cream together for egg wash. Brush lattice and edge generously, then sprinkle with coarse sugar. Set pie on a parchment-lined baking sheet and bake at 400°F (205°C) for 20 minutes. Reduce heat to 350°F (175°C) and continue baking 50-60 minutes, rotating halfway, until filling is bubbling thickly through the lattice and crust is rich golden brown.
- Place baked pie on a rack and cool at least 4 hours so juices set; the filling should be thick, jewel-like, and not run when sliced. Don’t cover during this stage. Once cool, slice with a sharp knife for clean wedges and serve at room temperature.
Notes
- Use sour cherries only, sweet cherries lack the necessary acidity and can make the filling bland.
- Blind-baking avoids a soggy bottom; don’t skip it even if you’re short on time.
- Chill both crusts thoroughly before baking for clean, fluted edges and beautiful lattice definition.
- Start pie at high heat to set the crust, then lower the temperature to cook the filling evenly.
- Let the pie cool fully before slicing. Cutting while warm guarantees a runny, unsliceable interior.
