Go Back
+ 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 fresh dark sweet cherries, pitted (5 cups) (see note about frozen)
  • 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(check at 40 minutes).
  • Transfer pie to rack and cool completely.


Frozen Cherries:  If using frozen cherries, be sure to thaw and drain before using.  If you don't thaw them they will release too much liquid and bubble over.


Cherry Crumb Topping Variation

  • 1/4 cup all-purpose flour
  • 1/3 cup brown sugar
  • 1/2 cup old fashioned oats
  • Pinch of salt
  • Pinch of cinnamon
  • 3 tablespoons unsalted butter, softened.
Mix all the ingredients together until crumbly and sprinkle over the pie before baking. Use the same bake times given for the double crust, but watch the crumb topping closely. You will most likely need to shield it with foil after the first 30 minutes of baking.