Desserts
This 9-inch cherry pie recipe delivers the perfect balance of flaky lattice crust and juicy, spiced cherry filling that tastes like summer in every bite.
The secret lies in a well-baked crust that holds its shape while the tart-sweet filling bubbles and releases its aroma—something that takes practice but pays off with a showstopping dessert. I’ve perfected this recipe over years of baking, ensuring the crust stays crisp and the cherries stay plump, not soggy.
The lattice crust isn’t just decorative—it creates little pockets that let steam escape while keeping the filling warm and the edges golden. Blind-baking the crust first prevents a gummy bottom, a common pitfall that turns a great pie into a disappointment.
The filling, made with a mix of fresh and frozen cherries, is thickened just enough to hold its shape but still burst with juice when sliced.
By the time it emerges from the oven, you’ll have a pie with a crisp, flaky lattice that looks like a work of art and a filling so rich and fragrant it’ll have everyone reaching for seconds.
The aroma alone—warm spices, caramelized sugar, and ripe cherries—will fill your kitchen and make your home feel like a bakery. This is the kind of pie that deserves a place at your table, whether it’s a holiday gathering or a quiet dessert night.
Ready in about 1 hour 15 minutes (including prep and baking), this recipe is designed for home bakers who want restaurant-quality results without the fuss. The lattice isn’t complicated—just simple strips of dough woven together—but the effect is stunning.
Serve it warm with vanilla ice cream or let it cool slightly for cleaner slices. Here’s how to make it perfect every time.
Ingredients for 9 inch cherry pie
Flaky crust, juicy cherries, and warm spices—this pie needs just 14 ingredients for summer perfection.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 3 ½ cups | Sifted for light texture |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for flakiness |
| Granulated Sugar 🍚 | ¾ cup | Plus 2 tbsp for filling |
| Light Brown Sugar 🍚 | ¼ cup | Packed for moisture |
| Fresh Cherries 🍒 | 3 cups | Pitted, mix fresh and frozen |
| Frozen Cherries ❄️🍒 | 1 cup | Unthawed for extra juice |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed |
| Ground Cinnamon 🍃 | 1 ½ tsp | Freshly toasted preferred |
| Ground Allspice 🌶️ | ½ tsp | For warm spice depth |
| Salt 🧂 | ½ tsp | Diamond Crystal preferred |
| Cornstarch 🌾 | 2 tbsp | For thickening |
| Vanilla Extract 🌸 | 1 tsp | Pure vanilla preferred |
| Heavy Cream 🥛 | ¼ cup | For lattice brushing |
| Egg Yolk 🥚 | 1 whole | For egg wash |
The butter and flour are non-negotiable for that perfect flaky crust. Use European-style butter if you can find it—it has more fat content for extra flakiness. For the cherries, Trader Joe's frozen pitted cherries are my go-to since they're prepped and ready, but fresh works too if you're willing to pit them (or grab pre-pitted from the store). The lattice strips should be about 1-inch wide—cut them with a pizza cutter for clean edges. If you're nervous about the lattice, practice weaving a few strips on parchment first; it's easier than it looks.
No fresh cherries? Double the frozen and add 1 extra tablespoon of lemon juice to brighten the flavor. Running short on vanilla? Almond extract at half the amount works in a pinch, though it has a different taste. The cornstarch is crucial—it keeps the filling thick but juicy, not gummy. For the crust, if you don't have a pie weight, use dried beans or even crumpled foil. And if you're making this ahead, bake the crust first and store it wrapped at room temp for up to 2 days before adding the filling.
The crust keeps best at room temperature, wrapped in plastic, for 2 days. Once assembled, this pie tastes even better the next day—3 days max in the fridge. For freezing, wrap tightly with plastic and foil, then thaw overnight in the fridge before serving. The filling can be made 1 day ahead and stored in the fridge; just reheat gently before pouring into the crust. And if you're feeling fancy, brush the lattice with egg wash mixed with a pinch of cinnamon for extra sparkle.
Why You'll Love This Recipe
- No Puff Pastry Needed: The crust comes together with just flour, butter, and ice water—no rolling, no fuss. I swear, even if you’ve never made pie dough before, this flaky layer will fool everyone.
- Sweet-Tart Magic: That perfect balance of granulated and brown sugar caramelizing with fresh cherries? It’s like summer in every bite. Honestly, I’ve tried canned cherries before, but nothing beats the bright, juicy pop of fresh ones.
- Picnic or Potluck Hero: Slice it up for a picnic, serve it warm with ice cream at a family gathering, or pack individual pieces for lunch. Between us, it’s the one dessert that never feels out of place.
- Budget-Friendly Luxury: Fresh cherries might seem pricey, but you only need a handful for this smaller pie—plus, the rest of the ingredients are pantry staples. I’ve made this for under $10, and it still tastes like a bakery showstopper.
Step-by-step instructions for cherry pie with lattice crust
Here's how to create a showstopping cherry pie with a delicate lattice crust and perfectly balanced filling.
Prepare the Pie Dough
In a large mixing bowl, combine the 3.5 cups all-purpose flour and 0.5 teaspoon salt. Cut in the 1 cup cold, cubed unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. This texture is crucial for flaky layers.
Gradually add 6 tablespoons ice water, 1 tablespoon at a time, mixing gently with a fork until the dough just comes together. Avoid overworking—just until it holds when pressed. Divide the dough into two equal discs, wrap each in plastic wrap, and refrigerate for at least 1 hour. Chilled dough is easier to roll and prevents shrinking.
Make the Cherry Filling
In a large bowl, combine the 3 cups fresh cherries (pitted) and 1 cup frozen cherries (no need to thaw). Sprinkle with 0.75 cup granulated sugar plus the extra 2 tablespoons from the ingredients list, 0.25 cup light brown sugar, 1.5 teaspoons ground cinnamon, 0.5 teaspoon ground allspice, and 2 tablespoons lemon juice. Toss gently to coat the cherries evenly.
In a small bowl, whisk together 2 tablespoons cornstarch and 1 teaspoon vanilla extract. Sprinkle this mixture over the cherries and toss again. Let the filling sit for 15 minutes—this allows the cornstarch to begin thickening and prevents a runny pie. The filling should be juicy but not soupy when you give it a taste test.
Assemble the Pie
Preheat your oven to 375°F. On a lightly floured surface, roll out one dough disc into a 12-inch circle (about ⅛-inch thick). Transfer it to a 9-inch pie dish, gently pressing it into the bottom and up the sides. Trim any excess dough hanging over the edge.
Pour the cherry filling into the prepared crust, mounding it slightly in the center. Roll out the second dough disc into a 12-inch square. Using a sharp knife or pizza cutter, cut the square into 1-inch strips. Arrange the strips in a lattice pattern over the filling, alternating directions for stability. Brush the lattice with 0.25 cup heavy cream for a golden finish.
Bake to Golden Perfection
Place the assembled pie on a baking sheet lined with parchment paper (to catch any drips). In a small bowl, whisk together the 1 whole egg yolk with 1 tablespoon water for the egg wash. Brush this mixture over the lattice crust. Bake for 45-50 minutes until the crust is deep golden brown and the filling bubbles gently around the edges.
Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing. This resting time allows the filling to set properly and prevents a soggy crust. The aroma filling your kitchen will be worth the wait—warm spices, tart cherries, and that buttery crust all coming together.
Pro Tips For Making 9 Inch Cherry Pie
- CHILL THE BUTTER: Cold butter in pie crust is non-negotiable—toss the cold butter cubes in flour first, then pulse until it looks like coarse sand. I learned this the hard way after making a greasy mess by trying to cut butter with warm hands. The texture difference is night and day.
- PIT THOSE CHERRIES: Skip the pitting if you're in a rush, but pitted cherries make a real difference in texture. Use a small paring knife and cut a shallow slit at the stem end—no need for fancy tools. Just don’t overdo it; you’re not making cherry jam.
- WEIGHT THE CRUST: Before filling, press a sheet of parchment paper over the crust and fill it with dried beans or pie weights. Bake empty for 10 minutes at 375°F—this prevents a soggy bottom. (Yes, even if you’re impatient like me.)
- SWEAT THE CHERRIES: Toss fresh cherries with sugar and let them sit 15 minutes before baking. This draws out juice, which thickens into a glossy sauce instead of a watery mess. My grandmother swore by this, and she was right: the filling tastes richer without extra tinkering.
Creative variations of this dish
Classic Bourbon Cherry
Swap the vanilla extract in the filling for 1 teaspoon bourbon (I love Maker's Mark) and add ½ teaspoon ground cloves for warmth. The bourbon caramelizes beautifully with the sugar, adding a rich, smoky depth that pairs perfectly with the tart cherries.
Brush the lattice with bourbon instead of heavy cream for an extra layer of flavor. 🥃
Lemon Blueberry Twist
Replace half the cherries with 1.5 cups fresh blueberries and add 1 extra tablespoon lemon zest to the filling. The blueberries add a pretty contrast in color and a slightly different texture, while the zest brightens the whole pie.
Use a 1:1 ratio of fresh and frozen blueberries for even cooking.
Spiced Rum Glaze
After baking, make a quick glaze by simmering ½ cup granulated sugar, 2 tablespoons water, and 1 tablespoon spiced rum (like Captain Morgan) until dissolved.
Drizzle over the cooled pie for a glossy finish that adds a tropical twist. The rum's warm spices complement the cinnamon in the filling beautifully.
Almond Crust Variation
For a nutty twist, replace ½ cup all-purpose flour with ½ cup almond flour in the crust dough. This adds a delicate almond flavor and makes the crust slightly denser but still flaky.
Toast the almond flour first for 3 minutes to enhance the nutty aroma. The lattice will have a lovely golden hue with subtle almond tones.
Caramel Apple Cherry
Add 1 cup diced Granny Smith apples to the filling along with the cherries. Toss them with the same spices and cornstarch mixture. The apples add a pleasant tartness that balances the sweetness, creating a layered flavor experience. Use a mix of firm and soft apples for even cooking.
Coconut Whipped Cream Topping
Serve with a light coconut whipped cream made by whipping 1 cup heavy cream, 2 tablespoons powdered sugar, and 1 teaspoon coconut extract until soft peaks form. This tropical topping adds a refreshing contrast to the warm, spiced pie. Garnish with toasted coconut flakes for extra texture. 🥥
Nutrition facts
Frequently asked questions about 9-Inch cherry pie
Can I use frozen cherries exclusively for this pie?
Yes, you can! For best results, use 4 cups frozen cherries (no need to thaw) and add 1 extra tablespoon lemon juice to brighten the flavor. The frozen cherries release extra juice, so you may need to reduce the cornstarch by 1 teaspoon to prevent a gummy filling. Let the filling sit for 20 minutes before baking to thicken properly.
How do I prevent a soggy bottom in my cherry pie?
Blind-bake the crust for 15 minutes before adding the filling—this creates a barrier that prevents moisture from seeping in. Sprinkle a thin layer of dried breadcrumbs or crushed cornflakes between the crust and filling for extra insurance. Bake the pie on a preheated baking sheet to catch any drips.
Is it better to bake the lattice crust before or after adding the filling?
For this recipe, bake the lattice after adding the filling—it creates a beautiful golden pattern while keeping the cherries warm and juicy. If you're nervous about the lattice holding, pre-bake the top crust (without the lattice) for 5 minutes before assembling the strips to add stability.
How do I store leftover cherry pie?
Store the pie in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for 3-4 days or freeze for up to 2 months. To reheat, warm slices in the oven at 350°F for 10-15 minutes to restore the crust's crispness.
Can I make the pie crust ahead of time?
Roll out and fit the crust into the pie dish, then refrigerate it (covered) for up to 2 days or freeze for 1 month. Thaw in the fridge before adding the filling. For the lattice, roll out the second dough disc and freeze it wrapped in plastic—roll it out cold when ready to assemble.