Desserts
This 10-inch cherry pie recipe delivers a lattice crust that crackles with every golden slice, filled with tart-sweet cherries that burst with summer flavor. 🌟 The secret lies in a flaky, buttery crust that holds its shape while creating those signature diamond patterns, and a filling that balances perfectly between sweet and tangy.
I've perfected this recipe over years of baking, ensuring the crust stays crisp while the filling remains juicy, never soggy.
The foundation starts with a classic pie crust—light, flaky, and sturdy enough to support the lattice design. For the filling, fresh or frozen cherries (pitted) simmer with sugar, cornstarch, and a touch of lemon juice to create a thick, glossy consistency that coats the crust beautifully.
The lattice topping isn't just decorative; it allows steam to escape while keeping the edges tender, creating that perfect contrast of textures.
By the time it emerges from the oven, your pie will have a golden, crackling crust and a filling so rich it practically oozes with each bite. The lattice pattern adds an elegant touch while ensuring every slice delivers that perfect balance of tart cherries and buttery crust.
This is the kind of pie that makes holidays feel special, but it's simple enough for any weekend baking project.
Whether you're serving it warm with vanilla ice cream or letting it cool slightly for cleaner slices, this pie is a crowd-pleaser. The recipe includes tips for achieving that signature lattice design and ensuring the crust stays crisp, even after cooling. Let's get baking!
Ingredients for 10 inch cherry pie
Flaky crust meets tart-sweet cherry filling in this showstopper pie recipe.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 3 ½ cups | Sifted for flaky texture |
| Unsalted Butter 🧈 | 1 ½ cups | Cold, cubed for crust |
| Granulated Sugar 🍚 | ½ cup | Plus 1 tbsp for filling |
| Ice Water 💧 | ¼ cup | For pie crust dough |
| Salt 🧂 | 1 tsp | Fine sea salt preferred |
| Fresh or Frozen Pitted Cherries 🍒 | 5 cups | Pitted, stems removed |
| Cornstarch 🌾 | ¼ cup | For filling thickness |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed |
| Vanilla Extract 🍯 | 1 tsp | Pure vanilla preferred |
| Ground Cinnamon 🌿 | ½ tsp | For filling depth |
| Egg 🥚 | 1 whole | For egg wash |
| Coarse Sugar 🍚 | 2 tbsp | For lattice sprinkle |
The butter matters most here—European-style has higher fat content, which translates to extra flakiness. Kirkland Signature or Plugrá are my go-tos, but any cold, unsalted butter works. For the cherries, fresh is ideal but frozen pitted cherries save time and money—just thaw and drain well. The cornstarch is non-negotiable for that perfect thick filling; Bob's Red Mill is my brand of choice. If you're using fresh cherries, pitting them by hand gives the cleanest results, though a pitter works in a pinch.
No vanilla extract? Vanilla bean paste at half the amount works beautifully. The lemon juice can be swapped for bottled lemon juice (but reduce to 1.5 tbsp)**—fresh is brighter. For a deeper flavor, add 1/4 tsp almond extract to the filling. The lattice strips should be about 1/4-inch wide—cut them too wide and they won't crisp properly. If your cherries are especially tart, reduce the sugar to 3/4 cup in the filling. And trust me, don't skip the egg wash—it's what gives that golden, crackling finish.
Assemble the pie up to 24 hours ahead—the filling will thicken beautifully. Store it in the fridge, uncovered, for up to 3 days before baking. Once baked, it stays fresh at room temperature for 2 days, or 5 days in the fridge. For best texture, serve at room temperature. The lattice will stay crisp if you avoid slicing too soon—let it cool completely before serving. Freezes beautifully too—just wrap tightly and bake straight from frozen, adding 10-15 minutes to the baking time.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear by this crust—just flour, butter, sugar, ice water, and salt. No fancy mixers or pre-made doughs; it’s all about that cold butter cutting into the flour until it looks like cornmeal. The secret’s in the ice water—just enough to hold it together without making it tough.
- Cherry Bliss: That first bite of warm, juicy cherries with a flaky crust? It’s like summer in a pie. The sugar caramelizes just enough to make every slice taste like a dessert you’d pay extra for, but it’s all thanks to a simple sugar-butter crust and fresh (or frozen) cherries.
- Weekend or Weeknight: Here’s what sold me—this pie works for brunch with coffee, potlucks, or even a lazy Sunday. The 10-inch size is perfect for sharing, but it’s also the right portion to make without feeling overwhelmed. Honestly, I’ve served it cold, warm, and even reheated—it’s that versatile.
- Make-Ahead Money-Saver: Between us, this pie tastes better the next day. I’ll often bake two crusts ahead of time and freeze them, then fill and bake when I’m ready. It’s budget-friendly (no expensive shortcuts) and cuts down on last-minute stress. Plus, leftovers? They disappear faster than I can say “second slice.”
Step-by-step instructions for perfect cherry pie with lattice crust
Here's how to build a pie with a golden crust that crackles and a filling so vibrant it tastes fresh from the orchard.
👨🍳 Step 1: Make the Flaky Pie Crust
In a large bowl, combine the 3.5 cups all-purpose flour and 1 tsp salt. Cut in the 1.5 cups unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. Here's the thing—don't overwork it or you'll get tough crust instead of flaky layers.
Add the 0.5 cup granulated sugar (plus the extra 1 tbsp for the filling) and mix lightly. Gradually sprinkle in the 0.25 cup ice water, 1 tablespoon at a time, mixing gently with a fork until the dough just comes together. It should hold when pressed but not be sticky. Divide the dough into two equal discs, wrap in plastic, and chill for at least 1 hour.
🍳 Step 2: Prepare the Cherry Filling
In a large bowl, combine the 5 cups cherries, 0.25 cup cornstarch, 2 tbsp lemon juice, 1 tsp vanilla extract, and 0.5 tsp ground cinnamon. Taste the mixture—you want it to be tart with just the right balance of sweetness. If using frozen cherries, let them thaw slightly first for better texture.
Cook the filling in a large saucepan over medium-high heat, stirring constantly for 5-7 minutes until it thickens and bubbles vigorously. Remove from heat and let cool completely before filling the pie. This prevents a soggy bottom crust—the worst pie crime of all. I press plastic wrap directly on the surface to speed cooling while preventing a skin from forming.
🥘 Step 3: Assemble the Pie
Roll out one dough disc on a floured surface to fit a 10-inch pie dish, about 1/8-inch thick. Trim the edges to create a 1-inch overhang. Roll out the second disc for the lattice. Here's the secret: brush the bottom crust with the whole egg beaten with 1 tbsp water—this creates that beautiful golden finish.
Pour the cooled cherry filling into the crust, mounding it slightly in the center. Cut the top crust into 1-inch strips, then weave them in a classic lattice pattern. Brush the lattice with the remaining egg wash and sprinkle with 2 tbsp coarse sugar for that signature crunch. The sugar will caramelize beautifully during baking.
🔥 Step 4: Bake to Golden Perfection
Preheat your oven to 375°F. Place a baking sheet on the lower rack and fill it with 1 inch of hot water to create steam—this helps the crust stay tender. Bake the pie for 45-50 minutes until the crust is deep golden brown and the filling bubbles gently at the edges.
Here's where patience pays off: let the pie cool completely on a wire rack for at least 2 hours before slicing. This resting period allows the filling to set properly and prevents the lattice from falling apart. The crust will firm up as it cools, giving you that perfect crackle with every slice.
Pro Tips For Making 10 Inch Cherry Pie
- CHILL THE BUTTER FIRST: I learned this the hard way—cutting cold butter into flour creates tiny, even crumbs that don’t turn to mush when pressed. Take the butter out of the fridge 10 minutes before mixing, then grate it into the flour with a box grater (yes, it’s faster than chopping). The dough stays together better and rolls out smoother.
- WEIGH YOUR FLOUR: That measuring cup in your cabinet? It’s lying to you. Spooning flour into it compresses it, adding way more than you need—especially for a delicate pie crust. Use a kitchen scale for 250g flour (about 2 cups packed) and sift it twice. Your crust will be lighter and less likely to crack when baking.
- DON’T OVERWORK THE DOUGH: The moment the butter and flour stop looking like wet sand and start clumping, stop. Pressing it together too much develops gluten, making the crust tough instead of flaky. Work fast—no more than 10-12 strokes with a fork or your fingers. Cold butter is your friend here.
- USE ICE WATER SPARINGLY: This isn’t a science experiment—just enough ice water to hold the dough together. Start with 3-4 tablespoons, then add 1 more if needed. Too much water = soggy crust. Too little = dry, crumbly dough. Test by pressing a small piece: it should hold shape but still be pliable (not sticky or cracking).
Wine and beer pairings for this recipe
White Wine Pairings
A crisp Sauvignon Blanc from New Zealand or Loire Valley is my go-to for this pie—its bright acidity and citrus notes cut through the sweetness while enhancing the cherry's tartness. Look for one with honeydew and grapefruit undertones, like Cloudy Bay or Oyster Bay.
Serve it slightly chilled (45-50°F) to let the flavors shine alongside the pie's buttery crust. 🍷
Rosé Wine Options
For a lighter, more versatile pairing, try a dry Provençal rosé with its delicate floral and berry notes. I love Whispering Angel or Château d'Esclans—their subtle sweetness complements the cherries without overpowering.
The pale color also makes for an elegant presentation on the table. Keep it at 50-55°F for the best experience.
Beer Pairings
A Belgian witbier like Hoegaarden or Stella Artois is a fantastic match—its coriander and orange peel notes create a refreshing contrast to the pie's richness. For something bolder, try a light lager such as Peroni or Heineken, which balances the sweet-tart filling beautifully.
Serve both beers well-chilled (38-42°F) to enhance their crispness. 🍺
Coffee or Tea
If alcohol isn't your thing, a dark roast coffee like Sumatra or French Roast pairs surprisingly well—its bitterness complements the pie's sweetness. For a lighter option, try Earl Grey tea with its bergamot notes, which echo the citrus in the filling.
Serve the coffee black or with a splash of cream, and the tea hot but not boiling.
Dessert Wine
For a truly indulgent pairing, serve a Moscato d'Asti or Riesling Spätlese** alongside the pie. The slight fizz and honeyed sweetness of Moscato enhance the cherry flavors, while the off-dry Riesling adds a tangy depth. Both wines are best served slightly chilled (48-52°F) to highlight their delicate aromas.
Nutrition facts
Frequently asked questions
Can I use frozen cherries instead of fresh?
Frozen cherries work beautifully—just thaw them completely first and drain any excess liquid to prevent a soggy crust. For best results, pat them dry with a paper towel before adding to the filling. The texture will be slightly softer than fresh, but the flavor remains vibrant and sweet-tart.
How do I make the lattice strips look perfect?
Roll out the second crust to about 1/8-inch thickness and cut it into strips that are 1-inch wide. For a classic look, weave them in a crisscross pattern starting with a solid base row. Pro tip: Use a ruler to guide straight cuts, and brush the strips with egg wash before placing them—this helps them crisp up evenly during baking.
Why did my crust turn out tough instead of flaky?
Overworking the dough or using warm butter are the most common culprits. Keep everything cold—even your hands—and cut the butter into the flour until it's just pea-sized pieces, not fully incorporated. Also, avoid chilling the dough for too long (over 2 hours) or it can dry out. For extra flakiness, freeze the dough discs for 30 minutes before rolling.
Can I make this pie ahead of time?
Yes! Assemble the pie (unbaked) up to 24 hours ahead and refrigerate it uncovered. Bake it straight from the fridge, adding 5-10 extra minutes to the baking time. For a fully baked pie, it keeps well at room temperature for 2 days or refrigerated for 5 days. The lattice stays crisp if you slice it after it's completely cooled.
What if I don't have a 10-inch pie dish?
Adjust the recipe proportionally: for an 8-inch dish, reduce the crust dough by 1/3 and the filling by 1/2. The lattice will still work, but cut the strips slightly narrower (3/4-inch) to fit. For a 9-inch dish, use the full recipe but reduce the filling by 1/4 cup—the crust will be slightly more generous.