This classic homemade cherry pie recipe from culinary team member Ben Perez comes complete with a double-crust that includes a gorgeous lattice top—just in time for summer.
What's the best way to pit cherries?
Pit the cherries using a cherry pitter or metal straw.
What can I substitute for fresh cherries?
You can use frozen cherries if fresh cherries are not in season.
How much sugar should I use for cherry pie?
About ¾ to 1 cup of granulated sugar. The amount of sugar you use will depend on the sweetness or tartness of your cherries and how sweet you like your pie. Give the filling a taste and adjust accordingly.
How do I keep my pie crust from browning too fast?
If the edge of your pie crust browns more quickly than the top of the pie, use a pie ring or wrap the edges loosely in aluminum foil.
Do I have to do a lattice pie crust for cherry pie?
A lattice crust is not required! You can top your pie however you'd like. Just be sure to add a few slits for ventilation if you do a solid top for the steam to escape.
What can I make with leftover pie dough?
Sprinkle pie dough scraps with cinnamon sugar and bake until lightly browned and crisp, right alongside the pie.
–Ben Perez, culinary team member
- 1½ sticks unsalted butter
- 3 cups all-purpose flour, plus more for surface
- 1 tablespoon granulated sugar
- 1 teaspoon kosher salt
- 12 to 14 tablespoons ice water
- 2½ pounds fresh cherries, rinsed and pitted (approximately 2 ¼ lbs. after pitting), or frozen cherries, thawed and drained
- ¾ to 1 cup granulated sugar
- Juice of 1 lemon
- 6 tablespoons cornstarch
- ½ teaspoon kosher salt
- ½ teaspoon vanilla extract
- 1 egg
- Turbinado sugar, for the crust (optional)
For the crust, using the large holes of a box grater, grate the butter over a sheet of wax paper or a plate. Freeze for at least 20 minutes.
In a large bowl, combine the flour, sugar and salt. Add the frozen butter, toss to coat, then add some of the ice water, a few tablespoons at a time. Mix with a fork to hydrate the flour, being careful to not add too much water which will result in a mealy dough; the dough should clump together when pressed with your fingers once it's ready. Turn out the dough onto a clean surface and bring together with your hands. Fold over on itself a few times and shape into a flat disk. Cover with plastic wrap and refrigerate 2 to 3 hours.
Preheat the oven to 375°F.
Reserve 2 cups whole or partially whole cherries and set aside. Add the remaining cherries to a large bowl and mash with a fork to break into smaller chunks and release their juices.
Add the granulated sugar, lemon juice, cornstarch, salt, and vanilla, stir to combine, then gently fold in the reserved whole cherries and let sit for 15 to 20 minutes.
Remove the pie dough from the refrigerator and split into 2 equal pieces. Flour a clean work surface, then roll out 1 piece of dough into a 13-inch round.
Transfer to a 9½-by-2-inch pie plate and return to the refrigerator to chill while rolling out the other piece of dough.
For the lattice top, roll out the remaining dough to a 13-inch round. Cut out ½- to ¾-inch strips of dough using a pizza cutter or sharp knife.
Stir the cherry filling once more to redistribute any cornstarch that has settled, and pull the pie plate from the refrigerator. Using a slotted spoon, add cherries first and then the accumulated juices, without covering the cherries completely.
Lay 4 to 6 strips of dough across the top of the pie, parallel to each other and leaving ½- to ¾-inch in between. Fold every other strip back halfway, then lay another strip of dough perpendicularly across the remaining strips.
Fold the pie strips over the perpendicular strip and repeat folding the opposite strips back until a full lattice is created on top.
Trim the excess crust, leaving about a ¾-inch overhang. Pinch and fold the top and bottom crust together and fold over on itself and crimp decoratively using your fingers or a fork.
Beat the egg with a splash of water for an egg wash and brush over the lattice-top crust.
Sprinkle with turbinado sugar, if desired. Bake until the filling is bubbling and the crust is golden brown, 50 to 60 minutes. Let cool 2 to 3 hours before serving for the filling to set.