Cherry Pie

Serves 8-10



  • 2 cups all-purpose flour
  • 1 tbsp sugar + extra for sprinkling on top
  • pinch of salt
  • 1½ sticks of chilled butter, cubed
  • 6-8 tbsp of ice water
  • 1 egg, lightly beaten and mixed with 2 tbsp of water


  • 1 (14.5 oz) can sour cherries
  • 1½ tsp sugar
  • 5-6 cups fresh Bing cherries, pitted & halved
  • 4  tbsp cornstarch
  • 2 tbsp fresh orange juice
  • 3½ tbsp fresh lemon juice
  • pinch of salt
  • ½ tsp vanilla extract
  • ½ cup sugar


Make Dough

  1. Place flour, salt and sugar into the bowl of a food processor and pulse a few times to combine
  2. Add the chilled cubed butter, pulsing until the butter is the size of small peas. With the processor on, stream in ice water, 1 tbsp at a time, into the butter and flour mixture, until the dough pulls away from the side of the bowl and forms a rough ball.
  3. Turn off the mixer and dump the dough out onto a lightly-floured work surface. Roll the dough into a ball, and wrap with plastic wrap.  Place in refrigerator for 30 minutes.

Make Filling

  1. Preheat oven to 425º
  2. Pour sour cherries and their liquid in a small saucepan and cook over medium-high heat for 15 minutes, or until a light syrup has formed. Remove from heat and pour mixture through a sieve. Discard the cherries
  3. Place cherries, sugar, cornstarch, salt, juices and vanilla in a large mixing bowl, and stir to combine. Add in 3 tbsp of the strained liquid from the sour cherries. Stir to combine

Weave Lattice Top

  1. Roll out one half of the pie dough (placing the other half back into the refrigerator to chill) until between ¼”  and ¹⁄₈ “ thick. Place dough into pie plate
  2. Roll out the other half of the pie dough to same thickness. Using a fluted-edged pastry wheel, slice the circle of dough into 1" thick strips
  3. Place cherry pie filling into the pie crust-lined pie plate, mounding it slightly in the center
  4. Lay 4 strips of pastry dough across the filling equidistantly, leaving space in between the strips to let the filling show (if your strips are thinner, you may need 5 strips). Fold back strips 1, and 3 a little bit more than halfway. Lay a strip across the filling at the place where the three strips fold back. Unfold strips 1 and 3 so they are laying straight across the pie, over the new strip. Then, fold back strips 2 and 4 about halfway, and place another strip of dough where those strips fold back, leaving room in between the new strip and the first. Unfold strips 2 and 4 then rotate the plate 180 degrees and follow the same steps on the other side of the pie. (NOTE: This part of the process is actually very easy but much easier to follow if you watch the video)
  5. When finished with the lattice, cut all overhang of the dough strips back so only ¾" hangs past the edge of the pie plate.  Fold the overhang of dough under itself and crimp the edge of the pie


  1. Brush with egg mixture and sprinkle with sugar. Reduce oven temperature to 375º and bake pie for 25-30 minutes, or until the crust is nicely browned, and the filling is bubbly