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Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.
cherry pie recipe Ruby Cherry Pie With Lattice Top
- Total Time: 315 minutes
- Yield: 8 servings 1x
- Diet: General
Description
This Ruby Cherry Pie features a vibrant, sweet-tart cherry filling baked under a golden, flaky lattice crust, making it an impressive yet accessible dessert perfect for any family gathering. It combines simple techniques with classic flavors for a showstopping finish.
Ingredients
- 6 cups tart cherries, pitted (fresh or frozen)
- 2.5 cups all-purpose flour, plus more for dusting
- 1 cup unsalted butter, very cold and cubed
- 0.75 cup granulated sugar (adjust to taste)
- 0.25 cup cornstarch or tapioca starch
- 1 tablespoon fresh lemon juice
- 1 teaspoon salt, plus a pinch for filling
- 0.5 teaspoon vanilla extract
- 1 large egg, for egg wash
- 6 to 8 tablespoons ice water, plus 1 tablespoon for egg wash
Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.
Instructions
- Prepare Pie Crust Dough: In a large bowl, whisk together 2.5 cups all-purpose flour and 1 teaspoon salt. Cut in 1 cup very cold, cubed unsalted butter using a pastry blender or food processor until pea-sized crumbs form. Gradually add 6-8 tablespoons of ice water, mixing until just combined and the dough comes together into a shaggy ball.
- Chill Dough Discs: Divide the dough into two discs, wrap tightly, and chill for at least 30 minutes (or up to 2 days).
- Prepare Bottom Crust: On a lightly floured surface, roll out one dough disc to fit a 9-inch pie plate, aiming for an even 0.25-inch thickness. Trim edges, leaving a 0.5-inch overhang.
- Craft Cherry Filling: In a large bowl, combine 6 cups pitted tart cherries (drained if frozen and thawed). Add 0.75 cup granulated sugar, 0.25 cup cornstarch or tapioca starch, 1 tablespoon fresh lemon juice, 0.5 teaspoon vanilla extract, and a pinch of salt. Mix gently to combine.
- Assemble Pie and Form Lattice: Pour the cherry filling into the prepared bottom pie crust, spreading it evenly. Roll out the second dough disc and cut into 1-inch wide strips. Arrange strips over the filling in a classic lattice pattern, weaving carefully. Trim excess dough, then crimp the edges of both crusts together to seal and create a decorative border.
- Apply Egg Wash and Sugar: In a small bowl, whisk 1 large egg with 1 tablespoon water for an egg wash. Brush generously over the lattice top and crimped edges. Sprinkle with 1-2 tablespoons granulated sugar for extra sparkle.
- Preheat Oven and Initial Bake: Preheat oven to 400°F (200°C) with a rack in the lower third. Place the pie on a baking sheet. Bake for 15 minutes.
- Reduce Heat and Continue Baking: Reduce oven temperature to 375°F (190°C) and continue baking for 40-50 minutes, or until the crust is golden brown and the filling is visibly bubbly and thick. (If edges brown too quickly, gently tent with aluminum foil.)
- Cool Completely: Remove from oven and let cool completely on a wire rack for at least 3-4 hours to allow the filling to set properly, ensuring clean slices.
Notes
Always use tart cherries for the best classic flavor balance. Keep butter and water ice-cold for the flakiest pie crust. Avoid overworking the pie dough for tenderness. A tiny splash of almond extract (0.25 teaspoon) or a pinch of fresh lemon zest can elevate the cherry filling. Ensure all cherry pits are removed. Prevent burnt edges with a pie crust shield or foil strips. Cooling completely is crucial for a perfectly set, sliceable filling.
- Prep Time: 75 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 150 g)
- Calories: 350 calories
- Sugar: 30 g
- Sodium: 250 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 40 mg