Desserts
This 10-inch cherry pie recipe delivers the perfect balance of flaky lattice crust and juicy cherry filling that stays golden without burning. The secret lies in a precise baking technique that ensures crisp edges and tender fruit filling, even in a home oven.
I've perfected this method after years of testing—no more soggy bottoms or uneven browning here.
The lattice crust isn't just decorative; it creates pockets of air that keep the filling moist while allowing steam to escape for that signature golden finish. We'll use a standard pie crust recipe with a few professional tricks, including chilling the dough thoroughly before rolling.
For the filling, a mix of fresh and canned cherries ensures consistent flavor and texture, while a touch of cornstarch thickens it just enough to hold its shape.
What you'll end up with is a pie that looks like it came straight from a bakery—golden lattice strips, a perfectly browned crust, and filling that's just thick enough to hold its shape but still juicy in every bite.
The aroma alone will have everyone gathering in the kitchen, and the first slice will be worth every minute of preparation. This is the kind of pie that gets second helpings and compliments.
Whether you're baking for a family gathering or treating yourself to a weekend project, this recipe delivers professional-quality results with simple techniques. The lattice pattern isn't just beautiful—it's functional, ensuring your pie stays perfectly golden from edge to edge.
Let's get started on creating a dessert that'll be the star of any table.
Ingredients for 10 inch cherry pie
These ingredients create a bakery-style cherry pie with golden lattice and juicy filling.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 3 cups | Sifted for light texture |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for flaky crust |
| Ice Water 💧 | ½ cup | Chilled for dough binding |
| Salt 🧂 | 1 tsp | Fine sea salt preferred |
| Granulated Sugar 🍚 | 1 ½ cups | For filling sweetness |
| Cornstarch 🌾 | 2 tbsp | For proper thickening |
| Fresh Cherries 🍒 | 4 cups | Pitted, halved if large |
| Canned Pitted Cherries 🍒 | 1 cup | Drained, for texture |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed |
| Vanilla Extract 🌸 | 1 tsp | Pure vanilla preferred |
| Large Egg 🥚 | 1 whole | For egg wash |
| Heavy Cream 🥛 | 2 tbsp | For egg wash richness |
The butter matters most here—use European-style butter like Plugrá or Land O'Lakes if possible, as it has higher fat content for flakier crust. For the cherries, Trader Joe's frozen pitted cherries are my go-to when fresh aren't available—they're pre-pitted and consistent. If using fresh cherries, pitting them yourself ensures no surprises in the filling. The cornstarch is crucial for thickening without making the filling gummy; Bob's Red Mill brand is my preferred choice for its fine texture. For the lattice, you'll need about 1/3 of your dough cut into strips—this creates the perfect balance of structure and air pockets.
No fresh cherries? Canned cherries work perfectly—just drain them well and pat dry. Running short on cornstarch? Arrowroot powder at the same amount works in a pinch. For the dough, if you don't have ice water, chilled vodka or lemon juice can work (the alcohol evaporates during baking). The vanilla extract can be swapped for vanilla bean paste if you're feeling fancy, but pure extract is fine. For the egg wash, whole milk instead of cream works if you're avoiding dairy, though it won't be quite as rich. The lattice strips should be about 1/4-inch wide—use a ruler for consistency if you're new to lattice.
Keep the dough wrapped in plastic in the fridge for up to 48 hours—this actually improves the flavor. The filling can be made 1 day ahead and stored in the fridge, covered tightly. For the best results, let the pie crust come to room temperature before rolling, but don't skip the 30-minute chill after shaping—this prevents shrinking. Once baked, the pie keeps well at room temperature for 2 days or can be frozen for 3 months. To reheat, cover with foil and warm at 350°F for 10 minutes—never microwave, as it makes the crust soggy.
Why You'll Love This Recipe
- No-Fuss Dough: I swear by that cold butter cut into flour—it’s the secret to a flaky crust that actually holds together. No food processor? No problem. Just your fingers and a pinch of patience (and maybe a little ice water if it gets sticky).
- Cherry Bliss: That sugar caramelizing with tart cherries? It’s like summer in a slice. The butter in the crust melts into the filling, making every bite rich and warm—no artificial flavors, just pure fruit goodness.
- Weekend or Weeknight: Slice it for brunch with coffee, pack it for a picnic, or freeze half for lazy Sundays. The 10-inch size is perfect for sharing (or not—no judgment here).
- Budget Magic: Flour, butter, sugar—these are pantry staples you already own. A single pie feeds a crowd for under $10, and leftovers? They disappear faster than I can say “second helping.”
Step-by-step instructions for 10-Inch cherry pie with golden lattice crust
Master this technique and you'll achieve a lattice crust that stays perfectly golden while keeping the filling tender.
Prepare the Pie Dough for Maximum Flakiness
Cut the 1 cup Unsalted Butter into ½-inch cubes and place them in the freezer for 10 minutes to firm up. In a large mixing bowl, combine the 3 cups All-Purpose Flour and 1 tsp Salt, then whisk to remove any lumps. Add the chilled butter cubes and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces remaining.
Drizzle in the 0.5 cup Ice Water, one tablespoon at a time, gently mixing with a fork just until the dough begins to come together. Avoid overmixing—you want to preserve the flaky texture. Once the dough holds when pressed, divide it into two equal discs, wrap each in plastic wrap, and chill in the refrigerator for at least 1 hour. This resting period is crucial for developing flavor and preventing shrinking during baking.
Assemble the Cherry Filling with Proper Thickening
In a large bowl, combine the 4 cups Fresh Cherries (pitted and halved if large) and 1 cup Canned Pitted Cherries (drained). Sprinkle the 1.5 cups Granulated Sugar and 2 tbsp Cornstarch over the cherries, then stir gently to coat evenly. Add the 2 tbsp Lemon Juice and 1 tsp Vanilla Extract, mixing just until combined. Let the mixture sit for 15 minutes while you roll out the dough—this allows the cornstarch to begin thickening and prevents a runny filling.
I always test the filling consistency by spooning a small amount into a ramekin and baking it for 10 minutes at 375°F. If it's too thin, add another 1 tbsp Cornstarch; if too thick, stir in 1 tbsp Ice Water. The perfect filling should be thick enough to hold its shape but still spoonable.
Roll and Fit the Crust with Precision
On a lightly floured surface, roll one dough disc into a 12-inch circle (about ⅛-inch thick). Transfer it to a 10-inch pie dish, gently shaping it to fit the bottom and sides while leaving a ½-inch overhang. Chill the crust in the freezer for 15 minutes—this prevents shrinking when you add the filling. Preheat your oven to 375°F while the crust chills.
Roll the second dough disc into a 10-inch circle—this will be used for the lattice top. Cut the dough into strips about 1-inch wide, then make diagonal cuts every 2 inches—this creates the classic lattice pattern. Remove the chilled bottom crust from the freezer and fill it with the cherry mixture, mounding it slightly in the center. Brush the edges with the egg wash made from the 1 whole Large Egg and 2 tbsp Heavy Cream beaten together.
Create the Lattice Top and Bake to Golden Perfection
Arrange the lattice strips in a crisscross pattern over the filling, starting with a full strip across the top, then alternating perpendicular strips underneath. Brush the lattice with more egg wash and press down gently to ensure good contact with the filling. Fold the overhang of the bottom crust under itself and crimp the edges using a fork or your fingers to seal tightly.
Place the pie on a baking sheet (to catch any drips) and bake for 45-50 minutes—until the lattice is golden brown and the filling bubbles gently at the edges. The center should still have a slight jiggle when shaken. If the lattice browns too quickly, loosely cover it with aluminum foil. Let the pie cool completely on a wire rack before slicing—this prevents the filling from leaking and gives the lattice time to set properly.
Pro Tips For Making 10 Inch Cherry Pie
- Chill the Butter First: I learned this the hard way—cutting cold butter into flour makes the crust flakier, not greasier. Take that unsalted butter straight from the fridge, cut it into ½-inch cubes, and let it sit in the flour for 5 minutes before mixing. This isn’t just about texture; it’s about avoiding a tough crust that’ll fight you every step of the way.
- Weigh Your Flour: Measuring flour by scooping and leveling is a recipe for disaster. Use a kitchen scale for the all-purpose flour—10-inch pies need precision. Spooning flour into the scale gives you consistency, and your crust won’t end up dry or gummy. Yes, even if you’re impatient like me, this makes a real difference.
- Don’t Overwork the Dough: The moment the butter and flour start to come together, stop mixing. Press it just until it holds—no more. Overworking develops gluten, and your pie crust will turn out chewy instead of tender. Use your fingers to gently press the dough into a disc, then chill it. Trust me, your future self will thank you.
- Prevent a Soggy Bottom: Skip the direct sugar dump on the pie plate—it’ll turn to syrup and ruin your crust. Instead, sprinkle granulated sugar lightly over the cherries, then dust the bottom of the crust with a thin layer of flour before adding the filling. This barrier keeps the crust crisp, not soggy. Sounds weird, but it works.
Essential equipment for 10 inch cherry pie
Pie Dish Essentials
A 10-inch glass or ceramic pie dish is your best friend for even heat distribution and that perfect golden crust. I recommend Pyrex for its durability and heat resistance—it handles temperature shifts without cracking.
For a classic look, choose a deep-dish metal pie pan like Wilton's non-stick version, which prevents sticking and makes removing slices easier. Always preheat your dish with the crust to avoid temperature shock that can cause cracking. 🔥
Rolling Tools
For rolling out your crust, a 12-inch pizza peel or rolling pin works perfectly, but I prefer a marble rolling surface for even pressure. If you're new to lattice, use a ruler to measure ¼-inch-wide strips—this ensures consistent cuts.
For extra flakiness, I swear by a pastry cloth to prevent sticking while rolling. A sharp chef's knife with a serrated edge is essential for cleanly cutting lattice strips without tearing. 💡
Baking Gear
Invest in a high-quality oven thermometer—many home ovens run hot or cold, and accurate temperature control is everything for a perfect pie. A wire cooling rack prevents soggy bottoms by allowing air circulation underneath.
For lattice baking, I use a lightweight aluminum foil to cover edges if browning too quickly. A pie crimper or fork makes sealing edges effortless, but a simple butter knife works in a pinch. 🌟
Optional Upgrades
For professional results, a pie weight or dried beans prevents puffing in the bottom crust during blind baking. A food processor speeds up dough prep by pulsing butter and flour together. For lattice perfection, a lattice cutter (a specialized tool) makes clean strips in seconds.
I also love a pie server with a sawtooth edge for clean slices without crushing the filling. 💪
Nutrition facts
Frequently asked questions
Can I make this cherry pie without a lattice crust?
For a simpler version, use the second dough disc as a solid top crust. Cut a few slits in the center to allow steam to escape, then brush with egg wash and bake as directed. The filling will still be delicious, though the lattice adds that beautiful visual appeal and helps maintain moisture.
How do I prevent a soggy bottom crust?
Prevent soggy bottoms by chilling the crust thoroughly before filling, using a wire cooling rack for even air circulation, and baking on the middle oven rack. For extra insurance, blind-bake the bottom crust for 10 minutes at 375°F before adding filling. This creates a barrier between the crust and juicy filling.
Can I use frozen cherries instead of fresh?
Yes! Frozen cherries work perfectly—just thaw them completely first and drain any excess liquid. For best texture, pat them dry with a paper towel before mixing with the filling. The flavor will be just as rich, and you'll avoid the mess of pitting fresh cherries.
Why is my lattice crust browning too quickly?
If your lattice browns too fast, the oven may be too hot or the egg wash too thick. Try reducing the oven temperature to 350°F and loosely tent the pie with aluminum foil after 25 minutes. For future bakes, use a lighter egg wash (more cream, less egg) to slow browning.
How long can I store leftover cherry pie?
Store your pie at room temperature for up to 2 days in an airtight container. For longer storage, wrap tightly in plastic and freeze for up to 3 months. To reheat, cover with foil and warm at 350°F for 10-15 minutes—never microwave, as it makes the crust soggy.