Classic Lattice-Topped Cherry Pie

Classic Lattice-Topped Cherry Pie


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A sweet, gooey cherry filling topped with criss-crossed strips of pie crust makes for a dessert that is both beautiful and delicious. With this recipe, you'll learn how to make your own eye-catching lattice-topped pie at home.

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Time needed

30 min preparation + 45-50 min cooking

Serving Size / Yield

6-8 servings


  • 2 C. All-Purpose Flour
  • 1/2 tsp. Salt
  • 2/3 C. Butter, chilled and cut into pieces
  • 1 21 oz. can Cherry Pie Filling

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Preheat oven to 400 degrees. In a medium bowl, stir together the flour and salt. Cut in the butter until the mixture resembles coarse crumbs. Sprinkle 1 tablespoon of cold water over part of the mixture, and use a fork to gently toss. Push moistened dough to side of bowl. Repeat process 5 times, using 1 tablespoon at a time on a different part of the mixture, until all of the dough is moistened. Roll pastry into a ball, and split in half. On a surface covered with wax paper, use a rolling pin to roll both sheets of pie pastry out into 12" circles. Transfer one circle into an 8-inch pie tin, taking care not to stretch it. Trim pastry to fit pie tin. Pour cherry pie filling into pie tin, using a knife to spread it out evenly. Divide the remaining pastry circle into 1/2" wide strips. Layer half of the pastry strips diagonally atop the pie filling at 1" intervals. Layer the remaining pastry strips atop the first strips diagonally in the opposite direction. Trim strips to be even with the edges of the bottom crust. Crimp edges as desired. Cover edges of pie with foil. Bake pie for 25 minutes, then remove foil and bake 20-25 more minutes until golden brown. Let cool on a wire rack before serving.

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