10-Inch Cherry Pie Recipe: Homestyle Lattice Crust With Juicy Fruit Filling

This 10-inch cherry pie recipe delivers the perfect balance of flaky lattice crust and juicy, spiced cherry filling that tastes like summer in every bite.

The secret lies in a well-proportioned filling that stays thick enough to hold its shape while still bursting with natural fruit sweetness, all encased in a golden, crisp lattice that adds both beauty and texture.

I’ve perfected this recipe over years of baking, ensuring the crust stays tender and the cherries release their juices just enough to create that signature pie sauce without turning soggy.

What sets this recipe apart is the attention to detail in both crust and filling. The lattice design isn’t just decorative—it creates pockets that allow the pie to breathe while keeping the filling intact.

For the filling, a mix of pitted cherries, cornstarch, and a touch of almond extract enhances the fruit’s natural flavor without overpowering it. The crust, made with cold butter and a precise blend of flour and salt, ensures flakiness that holds up to the juicy filling.

By the time it emerges from the oven, you’ll have a pie with a golden, shimmering crust and a filling that’s just thick enough to slice neatly yet still releases its juices with every forkful.

The lattice pattern adds an elegant touch while preventing the top from becoming too heavy. This isn’t just dessert—it’s a showstopper that tastes even better the next day, when the flavors have fully melded.

The best part? This recipe scales perfectly for a 10-inch pan, making it ideal for family gatherings or special occasions without requiring a deep-dish commitment. Whether you’re baking for a holiday celebration or simply craving a classic, this pie delivers restaurant-quality results with a homestyle touch.

Let’s get started on creating one that’ll have everyone asking for seconds.

Ingredients for 10 inch cherry pie

Eight ingredients for the perfect pie: juicy cherries, flaky crust, and a lattice that's both beautiful and functional.

The cherries are the heart of this pie, so fresh or high-quality frozen work best—Bing cherries are ideal if you can find them. If using frozen, don't thaw them first to prevent a watery filling. For the filling's texture, the cornstarch is non-negotiable—it keeps the cherries from turning into sauce. King Arthur or Bob's Red Mill brands are reliable for both the cornstarch and flour. The almond extract adds depth without overpowering, but if you prefer vanilla-only, reduce to 0.5 tsp and add 0.25 tsp more vanilla extract. The butter for the crust must be cold—take it out of the fridge 20 minutes before mixing so it's pliable but not melted.

No almond extract? Vanilla bean paste at double the amount works beautifully. Substituting lemon juice? Lime juice at half the amount gives a different but delicious twist. For the crust, if you're short on butter, vegetable shortening at the same weight keeps it flaky but slightly less flavorful. The lattice pattern is key—cutting the dough strips in a checkerboard lets the pie breathe while keeping the filling contained. If you're nervous about the lattice, a simple crisscross pattern works too. For the sugar in the crust, turbinado sugar adds a nice caramelized touch, but white sugar is perfectly fine.

The filling can be made up to 2 days ahead—just store it covered in the fridge. The dough should be wrapped tightly and chilled for up to 3 days or frozen for 3 months. If you're prepping ahead, assemble the pie the morning of baking and let it sit at room temperature for 30 minutes before baking. The lattice crust stays crisp for 3 days if stored in an airtight container, though it's best enjoyed fresh. For serving, a scoop of vanilla ice cream or whipped cream completes the experience.

Step-by-step instructions for homestyle cherry pie

Here's how to create a classic cherry pie with a flaky lattice crust and perfectly balanced filling.

In a large bowl, combine the 4 cups fresh pitted cherries, 1.5 cups granulated sugar, 0.25 cup cornstarch, 0.25 cup lemon juice, 0.5 teaspoon almond extract, 1 teaspoon vanilla extract, and 0.5 teaspoon salt. Stir gently to coat all cherries evenly with the sugar mixture. Let the mixture sit for 15 minutes at room temperature while you prepare the crust.

This resting period allows the cherries to release some juices and the sugar to begin dissolving, creating a thicker filling that won't leak through the lattice. The lemon juice and extracts will brighten the flavor while the cornstarch acts as a natural thickener to prevent a runny filling. If using tart cherries, you might want to add an extra 1-2 tablespoons of sugar to balance the acidity.

In a large mixing bowl, cut the 1 cup unsalted butter into small cubes and chill for 15 minutes if not already cold. Add 2.5 cups all-purpose flour and 0.25 cup granulated sugar and toss with a fork until the butter is evenly distributed. Gradually sprinkle in 0.5 cup ice water, one tablespoon at a time, mixing just until the dough comes together.

Be careful not to overmix the dough. The ice water is crucial for creating a tender crust—it prevents the butter from melting too quickly during baking. Once the dough forms a shaggy mass, turn it out onto a lightly floured surface and divide it into two equal portions. Shape each portion into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour before rolling. Chilling helps prevent the dough from shrinking during baking.

On a lightly floured surface, roll out one disk of dough to a 12-inch circle that's about 1/8-inch thick. Transfer the rolled dough to a 10-inch pie dish, gently pressing it into the bottom and up the sides. Trim any excess dough hanging over the edge, leaving about 1/2-inch overhang. Roll out the second disk of dough to create the lattice pattern.

For the lattice, cut the second dough disk into 12 strips about 1/2-inch wide. Starting from the edge, lay every other strip across the pie, leaving a 1/4-inch gap between each. Fold the ends of each strip down to create a clean edge. Weave the remaining strips between the first set, alternating directions to create the classic lattice pattern. Crimp the edge of the bottom crust and the lattice together to seal, using your fingers or a fork to create decorative pleats.

Pour the prepared cherry filling into the pie crust, mounding it slightly in the center. Brush the lattice crust with the 1 whole large egg beaten with 1 tablespoon water for the egg wash. Sprinkle the top evenly with the 2 tablespoons coarse sugar. Place the pie on a baking sheet lined with parchment paper to catch any drips.

Bake in a preheated 375°F oven for 50-60 minutes, until the crust is deep golden brown and the filling is bubbling gently through the lattice openings. The filling should be thick but still slightly jiggly in the center when done. If the edges brown too quickly, cover them with aluminum foil to prevent burning while the center finishes baking.

Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing. This resting period allows the filling to set properly and prevents it from running when you cut into the pie. The lattice crust should be crisp and flaky, while the filling remains juicy and flavorful.

Serve warm or at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream. The contrast of the warm pie with cold ice cream creates the perfect balance of textures and temperatures. Store any leftovers in the refrigerator for up to 3 days, though I doubt it will last that long!

Troubleshooting this recipe

Filling Too Watery?

If your cherry filling looks too thin after baking, it’s likely because the cherries released too much juice. To fix this, increase the cornstarch by 1 tablespoon and let the filling sit for an extra 10-15 minutes before baking—this helps thicken it naturally.

If you’re using frozen cherries, drain them thoroughly after thawing to remove excess moisture. For future bakes, try adding 1 extra tablespoon of cornstarch per 4 cups of cherries to ensure a thicker consistency. 💡

Crust Too Pale?

A pale crust often means it didn’t bake long enough or the oven wasn’t hot enough. Boost your oven to 400°F for the last 10 minutes of baking to encourage browning. Brush the lattice with an extra egg wash and sprinkle more coarse sugar on top—this caramelizes beautifully.

For even better color, place a baking sheet under the pie to reflect heat upward. If your crust still looks pale, try baking it for 5-10 extra minutes until golden. 🌟

Lattice Collapsing?

If your lattice strips sag or collapse during baking, it’s usually because the dough wasn’t rolled evenly or the filling was too heavy. To prevent this, roll the lattice strips slightly thinner than the bottom crust (1/16-inch thick) and ensure they’re evenly spaced with 1/4-inch gaps.

Chill the lattice strips for 10 minutes before placing them on the pie to firm them up. If the filling is too thick, gently press it down before adding the lattice to distribute weight evenly. ⚡

Filling Leaking?

Leaking filling is often caused by overfilling the pie or a weak lattice structure. To avoid this, fill the pie only 3/4 full to allow room for expansion. Press the lattice strips firmly onto the filling to create a seal, and crimp the edges tightly.

If the filling still leaks, pre-bake the bottom crust for 10 minutes at 375°F before adding the filling—this helps it hold its shape. For extra insurance, place a piece of parchment paper over the lattice before baking to catch any drips. 🔥

Soggy Bottom?

A soggy bottom crust happens when steam from the filling doesn’t escape properly. To fix this, blind-bake the bottom crust for 10-15 minutes at 375°F before adding the filling.

Place a baking sheet on the rack below the pie to catch drips, and poke the bottom crust with a fork before baking to allow steam to escape.

If your pie still has a soggy spot, place it on a wire rack over a baking sheet for 10 minutes after removing it from the oven to let air circulate underneath. 💫

Frequently asked questions