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This delicious show-stopping dessert combines rustic charm with rich, fruity flavor. The buttery, flaky crust is both tender and golden, perfectly encasing a sweet-tart cherry filling that’s bursting with the flavor of ripe cherries. The lattice top not only adds a stunning visual touch but also allows the vibrant, bubbling juices to peek through as it bakes to perfection. The addition of a bit of cinnamon and nutmeg creates a layer of warm flavors that pair perfectly with the sweet cherries. Serve it warm with a scoop of vanilla ice cream for the ultimate classic treat!
Let me show you how to make it happen!
Preheat your oven to 425 degrees.
Grab some frozen, pitted cherries. Toss them into a bowl with the sugar, brown sugar, cornstarch, cinnamon, nutmeg, lemon juice, vanilla and salt. Stir well to combine. Allow them to sit for about 10-15 minutes, or until the cherries begin to thaw.
Roll your bottom crust out and place it carefully into a 9 inch-deep-dish pie plate. Mix together 1 tsp sugar and 1 tsp cornstarch. Sprinkle it on the bottom crust. Add the cherry mixture and dot it with the little butter cubes.
Roll out your top crust and then cut it (I like to use a pizza cutter) into 12-14 strips.
Place 5 of the strips over the cherry filling, about an inch apart from each other. Fold the 1st, 3rd and 5th strips back and place an additional strip across the center. Fold the 1st, 3rd and 5th strips back over the top of the strip in the center. Fold the 2nd and 4th strips back and add another strips to the pie, about an inch away from the center strip. Fold the 2nd and 4th strips over the top. Repeat with additional strips until the lattice top is formed.
Grab a pair of sharp kitchen scissors and cut the floppy ends of the strips so they are even with the bottom crust. Pinch the lattice pieces into the bottom crust and fold the edges under. Use your fingers to press the sides in, making a pretty scalloped pattern.
Whisk together the egg and milk and brush it over the top of lattice strips and along the edges of the pie. Sprinkle with a bit of sugar.
Place 2 large sheet of foil onto a large baking sheet. Put the pie in the center and carefully fold the foil over the top.
Bake at 425 degrees for 20 minutes, then reduce the heat to 375, fold back the foil and bake for an additional 35-40 minutes.
Allow the pie to cool completely. This will create a nice, thick filling that serves up pretty on a plate.
If you aren’t into that kind of thing, eat it warm and messy and wonderful, warm from the oven without letting cool completely.
I hope you get a chance to try it!
Ingredients
- 2 pastry crusts (I use premade Pillsbury crusts that come rolled up)
- 1 tsp sugar + 1 tsp cornstarch (to sprinkle on the bottom crust)
- 6 C frozen cherries (about 3 (12 oz) bags)
- 3/4 C sugar
- 1/4 C brown sugar
- 1/4 C cornstarch
- 1 Tb lemon juice
- 2 tsp vanilla
- pinch salt
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 4 Tb butter, cold and cut into small pieces
- 1 egg
- 1 Tb milk
- 1 Tb sugar (for sprinkling on top)
Instructions
- Preheat your oven to 425 degrees.
- Grab some frozen, pitted cherries. Toss them into a bowl with the sugar, brown sugar, cornstarch, cinnamon, nutmeg, lemon juice, vanilla and salt. Stir well to combine. Allow them to sit for about 10-15 minutes, or until the cherries begin to thaw.
- Roll your bottom crust out and place it carefully into a 9 inch-deep-dish pie plate. Mix together 1 tsp sugar and 1 tsp cornstarch. Sprinkle it on the bottom crust. Add the cherry mixture and dot it with the little butter pieces.
- Roll out your top crust and then cut it (I like to use a pizza cutter) into 12-14 strips.
- Place 5 of the strips over the cherry filling, about an inch apart from each other. Fold the 1st, 3rd and 5th strips back and place an additional strip across the center. Fold the 1st, 3rd and 5th strips back over the top of the strip in the center. Fold the 2nd and 4th strips back and add another strips to the pie, about an inch away from the center strip. Fold the 2nd and 4th strips over the top. Repeat with additional strips until the lattice top is formed. Please see the photos above for a visual tutorial that will assist you much better these words ;).
- Grab a pair of sharp kitchen scissors and cut the floppy ends of the strips so they are even with the bottom crust. Pinch the lattice pieces into the bottom crust and fold the edges under. Use your fingers to press the sides in, making a pretty scalloped pattern.
- Whisk together the egg and milk and brush it over the top of lattice strips and along the edges of the pie. Sprinkle with a bit of sugar.
- Place 2 large sheet of foil onto a large baking sheet. Put the pie in the center and carefully fold the foil over the top.
- Bake at 425 degrees for 20 minutes, then reduce the heat to 375, fold back the foil and bake for an additional 35-40 minutes.
- Allow the pie to cool completely. This will create a nice, thick filling that serves up pretty on a plate. If you aren't into that kind of thing, eat it warm and messy and wonderful without letting it cool completely. 😉
I hope you get a chance to try it!
Recipe from Jamie Cooks It Up!
Sweet cherries! Usually you see sour cherries in pies (which are also good) but, dang, this looks magnificent.