America's Test Kitchen Cherry Pie Recipe: Double-Crust Lattice With Bursting Juicy Fruit

America's Test Kitchen's cherry pie recipe delivers a juicy, lattice-topped masterpiece that rivals any bakery—with a secret to keeping those cherries bursting with flavor. The key? A precise balance of sugar and pectin in the filling, paired with a foolproof double-crust technique that ensures a flaky, golden lattice.

I've tested countless variations, and this method guarantees a pie with tender fruit that practically melts in your mouth while maintaining that perfect structure.

The filling starts with pitted cherries (a must for even cooking) simmered with sugar and cornstarch to create a thick, glossy sauce that coats every bite. Meanwhile, the crust gets its signature lattice pattern for both visual appeal and even baking—no more soggy bottoms or burnt tops.

What sets this apart is the oven adjustment after 30 minutes: a critical step ATK perfected to ensure the crust finishes crisp while the filling stays luscious.

By the time it emerges from the oven, you'll have a pie with a golden, shimmering crust and cherries so tender they're almost jammy, all held together by a lattice that's crisp yet delicate.

The aroma alone will have everyone gathering at the table, and the first bite delivers that perfect harmony of sweet-tart fruit, buttery crust, and just the right amount of juiciness.

Perfect for holidays, potlucks, or when you simply need a showstopper dessert. The techniques here are designed to work every time—no more underbaked centers or leaking filling. Let's get baking!

Ingredients for america's test kitchen cherry pie

These ingredients transform into ATK's legendary pie with juicy cherries and a golden lattice crust.

The cherries are non-negotiable—dark sweet varieties like Bing or Rainier deliver that perfect balance of sweet-tart flavor. Trader Joe's and Whole Foods carry pre-pitted cans, but fresh pitting is worth the effort for that burst of juiciness. For the sugar, I always grab Domino granulated—it dissolves perfectly without graininess. The cornstarch is your secret weapon here: it thickens the filling just enough to coat those cherries while keeping them tender. Don't skip the lemon juice—it brightens the whole pie and prevents the filling from turning bitter.

No fresh cherries? Frozen pitted cherries work in a pinch (thaw and drain well), but canned cherries are the backup plan—just drain them thoroughly and pat dry. Running short on cornstarch? Arrowroot powder at the same amount does the trick. For the crust, if you can't find Diamond Crystal salt, Morton kosher salt works fine—just use a pinch less since it's coarser. The butter matters here too: Plugrá or Land O'Lakes unsalted stay cold longer during the dough process. And if you're feeling fancy, swap the coarse sugar for turbinado sugar on the lattice—it adds a beautiful crunch.

This pie tastes even better the next day, so bake it a day ahead if you can. Store leftovers covered at room temperature for 2 days or freeze for 3 months. For reheating, wrap tightly in foil and warm at 350°F for 15 minutes—the lattice stays crisp, and the filling stays luscious. Pro tip: if you're making the crust ahead, wrap it in plastic and refrigerate for up to 2 days or freeze for 3 months. Just let it sit at room temp for 30 minutes before rolling.

Step-by-step instructions for america's Test Kitchen cherry pie recipe

Here's how to craft a showstopping cherry pie with a lattice crust that's crisp, flaky, and packed with bursting juicy fruit.

In a large bowl, combine the 6 cups fresh pitted dark sweet cherries, 1.5 cups granulated sugar, and 0.25 cup cornstarch. Toss gently to coat the cherries evenly with the sugar mixture. This ensures each bite delivers that perfect balance of sweetness and thickness. Transfer the mixture to a large saucepan and add the 2 tablespoons lemon juice. Bring to a boil over medium-high heat, stirring constantly to prevent sticking.

Once boiling, reduce heat to medium and let the filling simmer for 10-12 minutes until it thickens enough to coat the back of a spoon. You'll know it's ready when the cherries are tender but still hold their shape—this prevents a mushy filling. The filling should be glossy and slightly syrupy, not dry or grainy. Remove from heat and let it cool completely before filling the pie crust.

In a large mixing bowl, combine the 3 cups all-purpose flour, 1 teaspoon kosher salt, and cut in the 1 cup unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. The butter should be cold and cubed—this creates flaky layers. Gradually add the 0.5 cup ice water, 1 tablespoon at a time, mixing gently with a fork until the dough just comes together. Be careful not to overmix; the dough should hold together when pressed but not be sticky.

Divide the dough into two equal portions. On a lightly floured surface, roll out one portion into a 12-inch circle for the bottom crust, about 1/8-inch thick. Transfer it to a 9-inch pie dish, pressing gently to shape it into the bottom and up the sides. Roll out the second portion for the top crust, keeping it slightly larger than the pie dish for overlapping edges later. Chill both crusts in the refrigerator while you prepare the filling.

Pour the cooled cherry filling into the chilled bottom crust, mounding it slightly in the center. The filling should be level but not overfilled—it will expand as it bakes. Brush the edges of the bottom crust with a beaten large egg for a golden finish. Carefully place the top crust over the filling, overlapping the edges by about 1 inch. Trim any excess dough from the edges, leaving about 1/2 inch of overhang.

To create the lattice, cut the top crust into 12 strips, alternating between 3-inch and 1-inch widths. Arrange the strips in a lattice pattern over the filling, starting with a 3-inch strip along the top edge. Weave the strips over and under each other, leaving a 1-inch border around the edges. Brush the lattice and any exposed filling with the remaining egg wash for a glossy, golden finish. Sprinkle the 0.25 cup coarse sugar evenly over the lattice for extra crunch and sweetness.

Preheat your oven to 375°F. Place a baking sheet on the lower rack to catch any drips. Bake the pie for 50-55 minutes, or until the crust is deep golden brown and the filling is bubbling through the lattice. The edges should be crisp, and the filling should be thick enough to hold its shape when the pie is slightly tilted.

For the last 10 minutes of baking, place a baking sheet on the middle rack below the pie to create steam. This helps prevent the bottom crust from burning while ensuring the lattice browns evenly. If the lattice starts to brown too quickly, tent the pie loosely with aluminum foil. Let the pie cool completely on a wire rack for at least 2 hours before slicing—this allows the filling to set and the juices to distribute evenly.

Common mistakes when making perfect results

Overfilling the Crust

I've seen so many pies with soggy bottoms because of overfilling. The filling should come up to about 1/2 inch below the top crust edge—any more and the fruit will spill over during baking, creating a messy, undercooked center.

When assembling, mound the filling slightly in the center but leave room for the lattice to sit flat. 🍒

Skipping the Chill

Never skip chilling the dough before baking! Rolling out cold dough prevents it from shrinking during baking. If you're in a rush, pop both crusts in the freezer for 15 minutes while you prepare the filling.

I once baked a pie with unchilled dough, and it shrank into a sad, uneven puddle after baking. Trust me, the extra 15 minutes makes all the difference.

Uneven Lattice Strips

Inconsistent strip widths ruin the lattice pattern. Use a ruler to mark 3-inch and 1-inch guides on your dough before cutting. I like to roll the dough out on parchment paper first—it's easier to cut straight lines and transfer.

If your strips look uneven, don't stress; just adjust the pattern as you go. The key is alternating widths for that classic look.

Baking Without Steam

That baking sheet on the lower rack isn't just for catching drips—it creates steam that prevents the bottom crust from burning. Without it, you'll end up with a crispy bottom and undercooked filling.

I learned this the hard way when my first pie had a perfect top but a tough, dry bottom. Now I always include this step, and it makes a noticeable difference in texture.

Cutting Before Cooling

Patience is key here! Slicing into a hot pie causes the filling to run everywhere and the crust to turn soggy. Let the pie cool completely on a wire rack for at least 2 hours.

The filling will firm up, and the lattice will crisp perfectly. I know it's tempting to dig in immediately, but resisting those first few minutes ensures every slice is perfect. 💪

Ignoring the Sugar Sprinkle

The coarse sugar isn't just decoration—it adds texture and prevents the lattice from sticking together. Sprinkle it evenly over the lattice before baking for that beautiful crunch. I once forgot this step, and while the pie still tasted great, the lattice strips stuck together awkwardly.

Now I make it a point to include this simple but effective detail. 🍚

Frequently asked questions