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Classic Sour Cherry Pie Recipe Easy Flaky Lattice Crust with Vanilla Ice Cream

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A classic sour cherry pie featuring a flaky lattice crust paired perfectly with creamy vanilla ice cream. This recipe is easy to make and perfect for any occasion.

Ingredients

Scale
  • 2 ½ cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1 cup (2 sticks) unsalted butter, cold and cubed
  • 4–6 tablespoons ice water
  • 5 cups fresh sour cherries, pitted (or frozen, thawed and drained)
  • 1 cup granulated sugar
  • ¼ cup cornstarch
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon almond extract (optional)
  • 1 tablespoon unsalted butter (to dot over filling before baking)
  • Pinch of salt
  • Vanilla ice cream (for serving)

Instructions

  1. Make the Pie Dough: In a large bowl or food processor, combine 2 ½ cups flour, 1 teaspoon salt, and 1 tablespoon sugar. Add the cold, cubed butter and pulse or cut in until the mixture resembles coarse crumbs with pea-sized butter bits. Slowly add the ice water, one tablespoon at a time, mixing until the dough just comes together. Avoid overworking it. Divide dough into two discs, wrap in plastic, and chill for at least 1 hour.
  2. Prepare the Cherry Filling: While dough chills, combine pitted sour cherries, 1 cup sugar, cornstarch, lemon juice, almond extract, and a pinch of salt in a bowl. Stir gently until well mixed. Set aside for the flavors to meld.
  3. Roll Out the Bottom Crust: Lightly flour your work surface and roll out one dough disc into a 12-inch circle. Transfer it to your 9-inch pie dish, easing it into place without stretching. Trim excess dough, leaving about an inch overhang.
  4. Add the Filling: Pour the cherry mixture into the prepared crust. Dot the filling evenly with 1 tablespoon butter.
  5. Create the Lattice Top: Roll out the second dough disc into another 12-inch circle. Using a sharp knife or pastry cutter, cut into 1-inch-wide strips. Lay half the strips horizontally over the filling, then weave the remaining strips vertically, creating a lattice pattern. Trim and crimp the edges to seal the top and bottom crusts together.
  6. Chill the Pie: Place the assembled pie back in the fridge for 15-20 minutes.
  7. Bake: Preheat oven to 400°F (200°C). Brush the lattice crust lightly with an egg wash (1 beaten egg + 1 tablespoon water). Bake for 20 minutes, then reduce heat to 350°F (175°C) and bake for another 35-40 minutes until crust is golden and filling bubbles.
  8. Cool: Let the pie cool on a rack for at least 2 hours before serving.
  9. Serve: Slice and serve warm or room temperature with a generous scoop of vanilla ice cream.

Notes

Chill dough before rolling to prevent shrinking and sogginess. Use a lattice crust to allow steam to escape. If crust browns too quickly, tent with foil. Thaw and drain frozen cherries well to avoid watery filling. Baking sheet under pie can catch drips. Let pie cool fully before slicing for best results.

Nutrition

Keywords: sour cherry pie, cherry pie, lattice crust, homemade pie, dessert, baking, vanilla ice cream, flaky crust

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