Amish Cherry Pie Recipe: Homestyle Lattice Crust with Spiced Fruit Filling

This Amish cherry pie recipe brings the heart of Pennsylvania farm country to your kitchen with its signature lattice crust and spiced fruit filling.

The secret to that perfect balance of tart cherries and warm cinnamon lies in a few simple techniques—like using a thickened filling that doesn't run, and a crust that stays flaky even after baking. I've been perfecting this recipe for years, and it's become a staple at our holiday tables.

The lattice crust isn't just decorative—it creates those beautiful diamond patterns while allowing steam to escape, resulting in a pie that's tender yet firm. We'll use a classic Amish approach with a simple pie dough (just flour, lard, and a touch of salt) that comes together in minutes.

The filling combines fresh or frozen cherries with a touch of sugar and spices, then thickened just enough to hold its shape without being gluey.

By the time it emerges from the oven, you'll have a pie with a golden lattice crust, fragrant cinnamon-scented filling, and that perfect balance of tart and sweet.

The aroma alone will have everyone gathering around the table, and the first bite delivers that classic Amish cherry pie experience—just like Grandma used to make.

This recipe serves 8 and bakes in just under an hour, making it perfect for family gatherings or special occasions. The lattice design is simple to create and adds that professional touch without requiring advanced skills.

Let's get started on this timeless dessert that brings comfort and tradition to every slice.

Ingredients for amish cherry pie

Fresh cherries, warm spices, and a golden lattice crust—this is the heart of Amish cherry pie tradition.

The cherries are the star, so pick the tartest you can find—Trader Joe's or local farmers markets usually have the best. Fresh is ideal, but frozen works too (no need to thaw). For the spices, Penzeys or bulk bins at natural food stores have the freshest ground cinnamon and nutmeg—trust me, it makes a difference. The lard gives that classic Amish flakiness, but vegetable shortening works if you're avoiding dairy. Just keep it cold until mixing. And don't skip the lemon juice—it brightens up the filling and balances the sweetness perfectly.

No fresh cherries? Canned tart cherries (drained well) or frozen cherries without sugar are perfect substitutes. Running short on cornstarch? All-purpose flour works at the same amount, but it might make the filling slightly thicker. For the lattice, you can use store-bought pie crust if you're short on time—just bake it first so it's sturdy. The egg wash is non-negotiable though—it gives that golden sheen. Pro tip: Beat the egg with a splash of milk for an extra glossy finish.

The lattice crust keeps for 2 days in the fridge if you make it ahead, but the filling is best used fresh. If you're prepping early, store the dough wrapped in plastic and the filling in a sealed container—assemble right before baking. Leftovers? This pie reheats beautifully—just 350°F for 10 minutes. Freeze any slices in airtight containers for up to 3 months. And here's a secret: the pie tastes even better the next day once the filling has time to set.

Step-by-step instructions for Amish cherry pie

Here's how to build that classic lattice crust and spiced cherry filling—rustic charm guaranteed.

In a large bowl, combine the 4 cups fresh or frozen tart cherries with the 1.5 cups granulated sugar, 1.5 tbsp ground cinnamon, 0.5 tsp ground nutmeg, 2 tbsp lemon juice, and 2 tbsp cornstarch. Mix gently but thoroughly—you want the sugar and spices evenly distributed throughout the cherries, but avoid mashing them. If using frozen cherries, let them thaw slightly first to prevent a watery filling.

Transfer the mixture to a medium saucepan and cook over medium heat for 10-15 minutes, stirring frequently. You're looking for a thick, jam-like consistency that coats the back of a spoon. The filling should bubble gently but not boil vigorously—this prevents the cherries from breaking down too much. Taste as you go; if it needs more sweetness, add a pinch of sugar, but trust the original recipe first.

In a large mixing bowl, combine the 4 cups all-purpose flour and 1 tsp salt. Cut in the 1 cup cold lard (or vegetable shortening) using a pastry cutter or two forks until the mixture resembles coarse crumbs with pea-sized fat pieces. This texture is crucial—overworking the dough will make it tough instead of flaky.

Gradually add 1-2 tablespoons of ice water, one 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 portions, flatten into discs, wrap in plastic wrap, and refrigerate for at least 1 hour. Chilling relaxes the gluten and makes rolling easier—don't skip this step, even if you're eager to bake.

Preheat your oven to 375°F. On a lightly floured surface, roll one disc of dough into a 12-inch circle—about ⅛-inch thick. Transfer it to a 9-inch pie dish, gently shaping it to fit the bottom and sides. Trim any excess dough hanging over the edge, leaving about ½-inch for crimping later. Repeat with the second disc, keeping it wrapped until ready to use.

Pour the cooled cherry filling into the bottom crust, mounding it slightly in the center. Roll out the second disc again, then cut it into 1-inch wide strips for the lattice pattern. Arrange strips in a crisscross pattern over the filling, leaving a ½-inch border around the edges. Brush the lattice with the egg wash (beaten 1 whole large egg and 1 tbsp milk), then sprinkle with the 1 tbsp granulated sugar for a beautiful golden finish. This sugar creates that classic Amish pie crust shine.

Place the pie on a baking sheet (to catch any drips) and bake for 45-50 minutes until the crust is deep golden brown and the filling bubbles gently. The edges should look crisp, and the lattice should be firm to the touch. If the crust starts browning too quickly, tent loosely with foil to prevent burning while the filling finishes cooking.

Let the pie cool for at least 2 hours before slicing—this resting time allows the filling to set properly and the juices to distribute evenly. Serve warm with vanilla ice cream or whipped cream for that perfect homestyle experience. The aroma alone will have everyone gathering around your table!

Dietary considerations for these flavors

Gluten-Free Adaptation

For a gluten-free version, replace the all-purpose flour in the crust with a 1:1 gluten-free flour blend like King Arthur Measure for Measure. Use 1 cup cold vegetable shortening instead of lard for easier handling.

The filling remains the same, but ensure your cornstarch is certified gluten-free. Chill the dough longer—2 hours—since gluten-free doughs can be more delicate. 💫

Dairy-Free Option

Skip the lard and use 1 cup coconut oil (solid) or vegetable shortening for the crust. For the egg wash, substitute with 1 tbsp plant-based milk (like almond or oat) mixed with 1 tsp maple syrup for shine.

The filling stays dairy-free as written, but add an extra ½ tsp vanilla extract to enhance flavor. This keeps the pie rich and satisfying without dairy.

Lower Sugar Version

Reduce the sugar in the filling to 1 cup and add 1 tbsp monk fruit sweetener or 1 tbsp erythritol for a 50% sugar reduction. Boost the lemon juice to 3 tbsp to balance tartness.

The crust remains unchanged, but brush it with 1 tbsp unsweetened applesauce instead of sugar for a lighter finish. This version cuts calories by 30% per slice while keeping the same depth of flavor.

Nut-Free Considerations

This recipe is naturally nut-free, but always check your lard or vegetable shortening for cross-contamination warnings. Use a dedicated rolling pin and utensils if your kitchen handles nuts.

For extra safety, bake the lattice crust separately on a parchment-lined sheet before assembling—this prevents cross-contact with any nut-based fillings you might use in other pies.

Allergy-Friendly Tips

For egg-free crusts, replace the egg wash with 1 tbsp melted butter or coconut oil brushed on the lattice. If avoiding citrus, reduce lemon juice to 1 tbsp and add ½ tsp vanilla extract instead.

Always label your pie clearly if serving guests with allergies. I keep a small allergen-free label maker in my kitchen for just these moments—it’s a small detail that shows care. 💛

Frequently asked questions