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

This 10-inch cherry pie recipe delivers the perfect balance of flaky lattice crust and juicy filling that tastes like summer in every bite. The secret lies in a properly blind-baked crust and a filling thickened just enough to hold its shape without losing that luscious cherry flavor. I’ve tested countless variations, and this method consistently delivers restaurant-quality results that even cherry pie skeptics will love.

The lattice crust isn’t just decorative—it creates beautiful golden patterns while allowing steam to escape, preventing a soggy bottom. We’ll use a basic pie dough recipe that’s simple to make from scratch or easily substituted with store-bought for convenience. The filling combines fresh or frozen cherries with just the right amount of sugar and cornstarch to create that signature thick, glossy consistency.

What makes this recipe truly special is how the flavors develop during baking. The cherries soften just enough to release their juices while maintaining their shape, creating pockets of fruit throughout the filling. The lattice crust turns golden brown and crisp, providing the perfect textural contrast to the tender fruit. The aroma alone will have your whole house smelling like a cherry orchard.

Whether you’re baking for a family gathering, a holiday dessert, or simply treating yourself, this pie delivers that classic cherry pie experience with professional results. The recipe includes tips for achieving the perfect balance of sweetness and acidity, plus variations for different types of cherries and crust options. Let’s get started on creating your showstopping pie.

Ingredients for 10 inch cherry pie

Juicy cherries, flaky crust, and lattice magic—here’s what makes this pie unforgettable.

The cherries are the star, so fresh pitted tart cherries are ideal, but frozen work in a pinch (thaw and drain first). For the best flavor, Bing cherries from a local orchard or Trader Joe’s frozen packs are my go-tos. The sugar amount balances tartness—adjust slightly if using super-sweet cherries. Diamond Crystal kosher salt enhances flavor without overpowering. Don’t skip the cornstarch; it’s what gives that signature glossy, thick filling without being gluey. The lattice crust is all about visual appeal and texture—those golden patterns are worth the extra effort!

No fresh cherries? Frozen cherries (thawed and drained) work perfectly—just don’t skip the lemon juice, it brightens the flavor. Running short on cornstarch? Arrowroot powder at the same amount works too. For the dough, store-bought pie crust saves time, but homemade is worth it for that flaky perfection. If you’re making the lattice, cut strips about 1/4-inch wide for those classic diamond patterns. The egg wash? 1 whole egg beaten with 1 tbsp water gives that gorgeous golden finish. And trust me on the vanilla—it’s subtle but makes all the difference!

This pie tastes even better the next day, so bake it a day ahead if you can. Store leftovers in an airtight container at room temperature for 2-3 days or refrigerate for up to 5 days. The lattice crust stays crisp if you reheat slices in a 350°F oven for 8-10 minutes. For freezing, wrap tightly in plastic wrap and foil—it keeps for up to 3 months. Pro tip: Brush the lattice with a little extra egg wash before baking for that extra-crispy finish. The aroma alone will have your whole house smelling like summer!

Step-by-step instructions for 10-Inch cherry pie

Here’s how to create a showstopping cherry pie with a golden lattice crust and juicy filling that’ll have everyone asking for seconds.

In a large bowl, combine the 5 cups fresh pitted tart cherries, 1.5 cups granulated sugar, 0.25 cup cornstarch, 2 tbsp lemon juice, and 1 tsp vanilla extract. Stir gently until the sugar and cornstarch are fully dissolved—this prevents a gritty texture in your filling. Let the mixture sit for 15 minutes at room temperature while you prepare the crust.

This resting period allows the cornstarch to fully hydrate and the flavors to meld. You’ll notice the mixture will thicken slightly as it sits, which helps create that perfect balance of juiciness and structure in your pie filling.

In a food processor, combine the 2.5 cups all-purpose flour and 0.5 tsp fine sea salt. Pulse just until blended. Add the 0.75 cup cold unsalted butter, cut into cubes, and pulse until the mixture resembles coarse crumbs with pea-sized butter pieces remaining. With the processor running, gradually add the 0.5 cup ice water until the dough just comes together.

Turn the dough out onto a lightly floured surface and divide it into two equal discs. Wrap each disc tightly in plastic wrap and refrigerate for at least 1 hour—this chilling step is crucial for preventing a soggy crust. The cold butter will create flaky layers when baked.

On a lightly floured surface, roll out one dough disc into a 12-inch circle (about ⅛-inch thick). Carefully transfer it to a 10-inch pie dish, gently pressing it into the bottom and up the sides. Trim any excess dough hanging over the edge. Sprinkle the bottom crust with 0.25 cup granulated sugar for that beautiful caramelized lattice pattern.

Roll out the second dough disc and cut it into 1-inch strips using a sharp knife or pastry cutter. Arrange half the strips horizontally across the pie, spacing them about ½-inch apart. Fold back every other strip, then lay a perpendicular strip over them. Unfold and press down gently. Repeat with remaining strips to create the classic lattice pattern.

Pour the cherry filling into the prepared pie shell, spreading it evenly. Brush the lattice crust with the beaten egg (mixed with 1 tbsp water) for a golden finish. Place the pie on a parchment-lined baking sheet to catch any drips. Bake in a preheated 375°F oven for 50-55 minutes, until the crust is deep golden brown and the filling is bubbling gently.

Here’s the thing—your pie is done when the filling is thickened but still slightly jiggly in the center. If the lattice starts browning too quickly, tent it loosely with aluminum foil. Let it cool completely on a wire rack before slicing—this resting period ensures clean slices and prevents filling from oozing out.

Slice the pie while it’s still warm for the most dramatic presentation. The lattice crust should be crisp and golden, contrasting beautifully with the juicy, deep red filling. Serve with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate dessert experience.

This pie keeps well at room temperature for up to 3 days or can be refrigerated for 5 days. For best texture, bring it to room temperature before serving. The flavors will only improve as it sits, developing that perfect balance of sweet and tart that makes cherry pie a classic.

Regional styles of this dish

Classic American Style

This is the version I grew up with—thick, golden lattice crust with a buttery, flaky texture that contrasts perfectly with the juicy cherry filling. The key here is using Bing cherries for their natural sweetness and a double-crust lattice that creates those iconic diamond patterns. I like to brush the lattice with extra egg wash before baking for maximum crispiness. Serve warm with vanilla bean ice cream for that classic American dessert experience. 🍒

German Black Forest Twist

For a German-inspired version, fold ½ cup chopped dark chocolate and 1 tsp cinnamon into the filling, then top with whipped cream and fresh cherries after baking. The chocolate adds depth while keeping the tartness. I’ve found Montmorency cherries work beautifully here, and adding 1 tbsp kirsch (cherry brandy) to the filling elevates the flavor profile dramatically. This version feels more sophisticated while keeping the same homey appeal.

Southern Style with Pecan Streusel

In the South, they take cherry pie to another level by adding a pecan streusel topping over the lattice. Mix 1 cup chopped pecans, ½ cup brown sugar, ½ cup flour, and ¼ cup melted butter before baking. The streusel adds crunch and nutty sweetness that pairs perfectly with the tart cherries. I like to use frozen tart cherries for this version since they’re often more tart, which balances the richness of the pecans beautifully.

British Cottage Pie Approach

For a British-inspired take, replace the lattice with a crisscross pastry top and add 1 tbsp blackcurrant jam to the filling for depth. The British love their Victoria plums in cherry pies, which add a deeper tartness. I’ve found self-raising flour works better for the pastry in this version, and adding 1 tsp almond extract to the filling gives that classic British almond flavor. Serve with clotted cream for an authentic touch.

Modern Minimalist Version

If you prefer a cleaner look, try a single crust with a simple egg wash and skip the lattice entirely. The filling stays the same, but the presentation is more modern. I’ve found this works beautifully with organic cherry pie filling from Trader Joe’s when you want to save time. For extra flair, add edible gold leaf to the top before serving. This version is perfect for those who want the classic cherry pie flavor without the fuss of lattice construction.

Regional Cherry Varieties

Different regions have their own cherry pie traditions. In the Pacific Northwest, Rainier cherries are prized for their sweetness and create a lighter, more delicate pie. In the Midwest, Montmorency cherries dominate due to their tartness, which pairs perfectly with spiced fillings. If you’re using frozen cherries, always thaw and drain them thoroughly to maintain the pie’s texture. Each regional style brings its own unique character to this classic dessert. 🌟

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