Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 1/2 cups (325 g) all-purpose flour
- 1 tbsp (12 g) granulated sugar
- 1 tsp fine salt
- 1 cup (226 g) unsalted butter, cold, cubed
- 1/2 cup (120 ml) ice water (plus 1–2 tbsp if needed)
- 2 tsp apple cider vinegar
- 5 cups (700 g) pitted sour cherries (fresh) or 5 cups (700 g) frozen
- 1 cup (200 g) granulated sugar
- 5 tbsp (40 g) cornstarch
- 2 tbsp (30 ml) fresh lemon juice + 1 tsp finely grated lemon zest
- 1/4 tsp almond extract
- 1/4 tsp fine salt
- 1 tbsp (14 g) unsalted butter (to finish filling)
- 1 large egg + 1 tbsp (15 ml) milk (egg wash)
- 2 tbsp (24 g) coarse sugar (turbinado), for edges and top
Do This
- 1) Make double pie dough; chill 1 hour.
- 2) Par-cook cherries with sugar, lemon, salt; thicken with cornstarch; stir in almond extract; cool to room temp.
- 3) Heat oven to 425°F (220°C). Roll bottom crust; fit into a 9-inch pie dish; chill 10 minutes.
- 4) Add cooled filling; dot with butter. Roll top crust and cut into lattice strips.
- 5) Lattice the top, crimp edges, egg wash, and sprinkle coarse sugar (especially edges).
- 6) Bake on a rimmed sheet: 20 min at 425°F (220°C), then 45–55 min at 375°F (190°C) until bubbling and glossy.
- 7) Cool at least 3 hours before slicing so the filling sets.
Why You’ll Love This Recipe
- Plump, bright cherries: The filling is cooked just enough to thicken while keeping the cherries juicy and intact.
- Balanced flavor: Lemon lifts the fruit, and a small amount of almond extract adds a gentle cherry-pit-like aroma.
- Classic lattice finish: A golden, bubbling top with sugar-sparkled edges looks bakery-worthy at home.
- Reliable slice: A measured amount of cornstarch gives you a glossy filling that holds together once cooled.
Grocery List
- Produce: 5 cups (700 g) sour cherries (fresh) or frozen; 1 lemon
- Dairy: unsalted butter (240 g total); milk (1 tbsp)
- Pantry: all-purpose flour; granulated sugar; coarse sugar (turbinado); cornstarch; fine salt; almond extract; apple cider vinegar
Full Ingredients
Double Pie Crust (for bottom + lattice top)
- 2 1/2 cups (325 g) all-purpose flour
- 1 tbsp (12 g) granulated sugar
- 1 tsp fine salt
- 1 cup (226 g) unsalted butter, cold and cut into 1/2-inch cubes
- 1/2 cup (120 ml) ice water, plus 1–2 tbsp (15–30 ml) more if needed
- 2 tsp apple cider vinegar
Sour Cherry & Almond Filling
- 5 cups (700 g) pitted sour cherries, fresh (or 5 cups/700 g frozen; see note in steps)
- 1 cup (200 g) granulated sugar
- 5 tbsp (40 g) cornstarch
- 2 tbsp (30 ml) fresh lemon juice
- 1 tsp finely grated lemon zest
- 1/4 tsp almond extract
- 1/4 tsp fine salt
- 1 tbsp (14 g) unsalted butter
To Finish
- 1 large egg
- 1 tbsp (15 ml) milk
- 2 tbsp (24 g) coarse sugar (turbinado), for sprinkling
- Optional for serving: vanilla ice cream or lightly sweetened whipped cream
Step-by-Step Instructions
Step 1: Make the pie dough and chill
In a large bowl, whisk together the flour (2 1/2 cups / 325 g), sugar (1 tbsp / 12 g), and salt (1 tsp). Add the cold cubed butter (1 cup / 226 g) and work it in with a pastry blender or your fingertips until you have a mix of pea-size pieces and some flatter flakes.
Stir the vinegar (2 tsp) into the ice water (1/2 cup / 120 ml). Drizzle about 3/4 of the liquid over the flour mixture and toss with a fork. Add the remaining liquid as needed until the dough holds together when you squeeze a handful. If it still looks dry, add 1–2 tbsp (15–30 ml) extra ice water, 1 tbsp at a time.
Divide the dough into 2 equal portions (about 340 g each). Form each into a disk, wrap tightly, and refrigerate for at least 1 hour (or up to 2 days).
Step 2: Pit and measure your cherries
If using fresh sour cherries, pit them and measure 5 cups (700 g). If your cherries are very juicy, that’s fine—this filling is designed to thicken properly.
If using frozen sour cherries, use 5 cups (700 g) and keep them frozen until cooking (do not thaw first). This helps prevent them from breaking down.
Step 3: Par-cook the filling to keep cherries plump
In a large saucepan (at least 3-quart), combine cherries (5 cups / 700 g), sugar (1 cup / 200 g), lemon juice (2 tbsp / 30 ml), lemon zest (1 tsp), and salt (1/4 tsp). Set over medium heat and cook, stirring frequently, until the cherries release juices and the mixture is hot throughout, about 4–6 minutes.
In a small bowl, whisk the cornstarch (5 tbsp / 40 g) with 3 tbsp (45 ml) cold water until smooth. Pour the slurry into the hot cherry mixture while stirring.
Cook for 1–2 minutes, stirring constantly, just until the liquid turns glossy and thick enough that your spoon leaves a brief trail. Remove from heat immediately to avoid overcooking the cherries.
Stir in the almond extract (1/4 tsp). Taste and adjust with an extra 1 tsp (5 ml) lemon juice if you want a brighter finish.
Step 4: Cool the filling (this prevents a soggy crust)
Scrape the filling into a shallow bowl or rimmed dish so it cools faster. Let cool at room temperature for about 30–45 minutes, stirring once or twice.
For best results, chill until no longer warm, about 20 minutes more in the refrigerator. The filling should be cool (not necessarily cold) before it goes into the crust.
Step 5: Roll the bottom crust and line the pie dish
Set an oven rack in the lower third of the oven and preheat to 425°F (220°C). Place a rimmed baking sheet on the rack to preheat as well (this helps the bottom crust start crisp).
On a lightly floured surface, roll one dough disk into a circle about 12 inches wide (about 1/8-inch thick). Gently fit it into a 9-inch pie dish, letting the excess overhang by about 1 inch. Refrigerate the lined dish for 10 minutes while you prepare the lattice strips.
Step 6: Make the lattice top
Roll the second dough disk into a 12-inch circle. Cut into 10–12 strips (about 3/4-inch to 1-inch wide). Keep strips cool; if they feel soft, slide them onto a tray and refrigerate for 5–10 minutes.
Pour the cooled cherry filling into the prepared crust. Dot the top with 1 tbsp (14 g) butter in small pieces. Arrange the dough strips in a lattice pattern over the filling.
Trim excess dough to about 3/4 inch overhang, fold the edge under itself, and crimp firmly to seal.
Step 7: Egg wash and sugar-sparkle the edges
Whisk together the egg (1 large) and milk (1 tbsp / 15 ml). Brush a thin, even coat over the lattice and especially the crimped edge.
Sprinkle coarse sugar (2 tbsp / 24 g) over the top. Concentrate a generous pinch along the outer crust edge for those crisp, sugar-sparkled bites.
Step 8: Bake until bubbling, glossy, and deeply golden
Place the pie dish on the preheated rimmed baking sheet. Bake at 425°F (220°C) for 20 minutes.
Without removing the pie, reduce the oven temperature to 375°F (190°C) and bake for 45–55 minutes more, until the crust is deep golden and you see thick bubbles breaking through the lattice in several spots (not just a single bubble). The filling should look glossy, not watery.
If the edges brown too quickly, loosely tent the rim with foil after about 35–45 minutes of total bake time.
Step 9: Cool completely for clean slices
Transfer the pie to a wire rack and cool for at least 3 hours before slicing. This cooling time is essential: it allows the thickened filling to set so you get neat wedges instead of a runny pool.
Serve at room temperature, or warm slices briefly (about 15 seconds in the microwave) and top with vanilla ice cream if you like.
Pro Tips
- Don’t skip cooling the filling: Putting hot filling into the crust can melt the butter in the dough, leading to shrinkage and a soft bottom.
- Look for “thick bubbling” to know it’s done: The filling must reach a real simmer in the oven so the cornstarch fully activates. Bubbling in multiple spots is your best cue.
- Keep dough cold: If the lattice strips start to feel sticky or limp, refrigerate them for 5–10 minutes. Cold dough = flakier crust.
- Use a preheated baking sheet: It boosts bottom-crust browning and catches any drips.
- Almond extract is powerful: Stick to 1/4 tsp for a “whisper.” If you love a stronger almond note, increase to 1/2 tsp.
Variations
- Cherry-Amaretto: Replace the almond extract with 1 tbsp (15 ml) amaretto, added off heat (keep the 1/4 tsp almond extract optional or omit for a subtler finish).
- Extra-tart and bright: Add an additional 1 tbsp (15 ml) lemon juice to the filling and reduce sugar to 3/4 cup (150 g).
- Almond crumble top (no lattice): Skip the lattice and top with a crumble made from 1/2 cup (50 g) sliced almonds, 1/3 cup (65 g) brown sugar, 1/2 cup (65 g) flour, and 6 tbsp (85 g) melted butter. Bake as directed.
Storage & Make-Ahead
Let the pie cool completely, then cover loosely. Store at room temperature for up to 1 day or refrigerate for up to 4 days. Rewarm slices in a 350°F (175°C) oven for 10–15 minutes (or microwave briefly) to refresh the crust.
Make-ahead: Pie dough can be made and refrigerated for up to 2 days or frozen for up to 3 months. The filling can be cooked and refrigerated in an airtight container for up to 2 days; bring it close to room temperature before assembling so it spreads evenly.
Nutrition (per serving)
Approximate per 1/8 pie: 480 calories, 22 g fat, 66 g carbohydrates, 5 g protein, 3 g fiber, 32 g sugars, 220 mg sodium.
