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+ servings

Excellent Double Crust Cherry Pie

A classic American style cherry pie with a lattice top
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings 8
Author Cookie Madness


  • Double Crust – Pillsbury Roll Out or Favorite Homemade Recipe
  • 1 scant cup granulated sugar a little less than 7 oz
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 2 pounds dark sweet cherries pitted (about 5 cups)
  • 3 tablespoons fresh lemon juice
  • 1/4 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons unsalted butter cut into small bits
  • 1 tablespoon milk
  • Sugar for sprinkling on top


  • Preheat oven to 425 degrees F. Put a heavy duty rimmed baking sheet in the oven so that it heats with the oven.
  • Stir sugar, cornstarch, and salt in a mixing bowl to blend. Stir in cherries.
  • Stir lemon juice, almond extract and vanilla extract together. Pour over cherry mixture and stir to mix. Transfer to pie shell and dot with the bits of butter.
  • Roll out half the dough and press into a 9 inch deep dish pie plate (I use glass). Put cherry filling inside. Roll out second half of dough and cut out strips. Arrange a lattice of strips across top of pie.
  • Brush strips lightly with milk and sprinkle with sugar.
  • Place pie on the preheated rimmed baking sheet and bake 15 minutes at 425 F.
  • Reduce oven temperature to 375°F. Bake pie until filling is bubbling and crust is golden brown, covering edges with foil collar if browning too quickly, about 1 hour longer.
  • Transfer pie to rack and cool completely.