American
Sour Cherry Lattice Pie
Tart cherries bake beneath a broad all-butter lattice in a ruby filling that slices cleanly yet remains juicy, brightened with lemon and restrained almond aroma.
8 servings · 55 minutes prep · 65 minutes cook
Ingredients
All-Butter Pastry
- 2 1/2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon Diamond Crystal kosher salt
- 1 cup cold unsalted butter, cubed
- 1/2 cup ice water, as needed
Sour Cherry Filling
- 6 cups fresh pitted sour cherries, fresh; pitted
- 1 cup granulated sugar
- 1/4 cup tapioca starch
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1/8 teaspoon almond extract
- 1/4 teaspoon Diamond Crystal kosher salt
Finish
- 1 large egg, beaten with 1 tablespoon water
- 1 tablespoon turbinado sugar
Directions
Make and Chill the Pastry
- Whisk the flour, sugar, and salt. Cut in the butter until flat pea-size pieces remain. Toss in the ice water a tablespoon at a time until a squeezed handful holds.
- Divide into two disks, wrap, and refrigerate for at least 60 minutes.
Rest the Cherry Filling
- Whisk the sugar with the tapioca starch until evenly combined. Toss with the cherries, lemon juice, vanilla, almond extract, and salt. Rest 20 minutes, stirring twice.
Build the Lattice
- Heat the oven to 425°F / 220°C with a sheet pan on the lower rack. Roll one disk to a 12-inch round and fit it into a 9-inch pie plate. Add the filling and all accumulated juice.
- Roll the second disk and cut six broad strips. Weave a loose lattice, trim to a 1-inch overhang, fold under, and crimp. Brush with the beaten egg, and sprinkle with the turbinado sugar. Chill 15 minutes.
Bake Until Bubbling
- Set the pie on the hot sheet pan and bake 20 minutes. Reduce to 375°F / 190°C and bake 40 to 50 minutes more, shielding the edge if needed, until thick bubbles rise in the center vents.
- Cool on a rack for at least 4 hours before slicing. Once fully cool, store loosely covered at cool room temperature for up to 2 days or refrigerate covered for up to 4 days. Let refrigerated slices return toward room temperature uncovered before serving so surface moisture does not soften the crust.
