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Cherry Pie

Sour cherries, almond, and a flaky lattice crust create a bright classic pie that slices cleanly after a full cool.
Golden lattice sour cherry pie with a clean slice showing its glossy red filling.

Cherry pie depends on two clear cues: a deeply golden crust and thick juices bubbling near the center. Sour cherries bring a sharper fruit flavor, while sugar can be adjusted to match how tart the fruit tastes.

Keep the butter in visible pieces

Cold butter and a light touch make a pastry that bakes in distinct flaky layers. Add the ice water gradually and stop when a handful holds together, since a smooth or sticky dough is more likely to bake up tough.

Balance the tart fruit

Taste a cherry before settling on the sugar amount; sharply tart fruit can take the upper end of the range. Lemon keeps the flavor bright, and a small measure of almond extract gives the filling a familiar cherry-pie aroma without covering the fruit.

Pastry strips are woven over sour cherry filling in a pie plate before baking.
Pastry strips form a lattice over the sour cherry filling before baking.

Choose the filling texture

Cornstarch is the straightforward default and gives the filling a softly opaque set. Instant tapioca is a complete alternative for a clearer, glossier result; stir it through the fruit and allow it to stand before the pie is assembled.

Bake beyond the first bubbles

Juice at the lattice openings shows that the pie has started baking, but the center needs to bubble too for the starch to thicken. If the rim gets dark first, shield it with foil and keep baking until the middle shows slow, heavy bubbles.

A cherry pie slice shows thick red filling and distinct flaky pastry layers.
A clean wedge shows the glossy cherry filling held between flaky pastry layers.

Let the filling set fully

The filling remains loose while hot, so a complete cool is part of the pie's structure rather than a finishing detail. Cut only after the center has settled, then serve at room temperature for wedges that keep their shape.

Cherry Pie

8 slices
405 minutes total

Ingredients

  • •  2 1/2 cups all-purpose flour
  • •  1 1/4 tsp fine salt
  • •  1 cup unsalted butter, cold and cut into small cubes
  • •  6 tbsp ice water
  • •  6 cups pitted sour cherries
  • •  1 to 1 1/4 cups granulated sugar, depending on tartness
  • • 
  • •  1 tbsp fresh lemon juice
  • •  1/4 tsp almond extract
  • •  1 large egg, beaten

Method

  1. Heat the oven

    Set a rack in the lower third and heat the oven to 425 F so the bottom crust gets strong heat as the pie begins to bake.

    Look for: The oven is fully preheated before the assembled pie goes in.

  2. Make the pastry

    Whisk the flour with 1 tsp of the salt, cut in the cold butter until pea-size pieces and thin flakes remain, then toss in the ice water a tablespoon at a time until the dough just holds when squeezed.

    Look for: The dough looks shaggy with visible butter pieces and holds together when pressed without feeling wet.

  3. Chill the dough

    Divide the pastry into two disks, make one slightly larger for the base, wrap both, and refrigerate for 30 minutes so the butter firms and the dough rolls without tearing.

    Look for: Both disks feel cold and firm but bend gently at the edges.

  4. Season and thicken the cherries

    Gently fold the sour cherries with 1 cup sugar, using up to 1 1/4 cups for sharply tart fruit, the cornstarch, lemon juice, almond extract, and the remaining 1/4 tsp salt. For a clearer, glossier filling, replace the cornstarch with 3 tbsp instant tapioca; let the mixture stand for 15 minutes before filling the pie.

    Look for: The cherries are evenly coated, no dry starch remains, and a little juice gathers in the bowl.

  5. Line and fill the plate

    On a lightly floured surface, roll the larger disk into a 12-inch round, fit it into a 9-inch pie plate without stretching, and spoon in the cherry mixture with its juices.

    Look for: The pastry rests loosely against the plate and the cherries sit in an even mound.

  6. Lattice and chill

    Roll the second disk, cut it into strips, weave a lattice over the fruit, then fold and crimp the edges. Brush the pastry with beaten egg and refrigerate the assembled pie for 15 minutes to firm the butter before baking.

    Look for: The lattice is secured at the rim, lightly coated with egg, and cool and firm before baking.

  7. Start the bake

    Set the pie on a rimmed baking sheet and bake at 425 F for 20 minutes, until the pastry edges begin to color and cherry juice bubbles at the lattice openings.

    Look for: The pastry is beginning to turn golden and juices bubble through the lattice.

  8. Bake until the center bubbles

    Lower the oven to 375 F and bake for 40 minutes, tenting the rim with foil if it darkens early; thick cherry juices should bubble visibly near the center as well as at the edges.

    Look for: The crust is deep golden and slow, thick bubbles break through the filling near the center.

  9. Cool completely

    Transfer the pie to a wire rack and cool fully for 4 hours before slicing so the hot cherry juices thicken and the wedges hold their shape.

    Look for: The pie is no longer warm underneath and the filling has settled before cutting.