Desserts
This 10-inch cherry pie recipe delivers the perfect balance of juicy fruit and crispy lattice—a classic dessert that becomes the star of any table. 🌟 The deep-dish approach ensures every slice holds generous filling, while the lattice crust adds rustic charm and structural integrity.
I’ve perfected this over years of baking, ensuring the cherries stay tender and the crust remains golden and flaky.
The secret to a showstopping pie lies in the technique: a homemade crust (or high-quality store-bought) rolled out thinly for even baking, and a filling thickened just enough to hold its shape without turning mushy.
A splash of lemon juice brightens the cherries, while a touch of cornstarch ensures the filling sets properly. The lattice isn’t just decorative—it creates pockets of air that keep the pie moist while adding visual appeal.
By the time it emerges from the oven, you’ll have a pie with a deep-dish center that’s rich and filling, surrounded by a crispy lattice that shatters with each bite.
The aroma alone—warm cherries, buttery crust, and a hint of vanilla—will have everyone gathering around. This isn’t just dessert; it’s an experience that turns ordinary gatherings into memorable moments.
Whether you’re baking for a holiday feast or a cozy weekend brunch, this pie delivers restaurant-quality results at home. The lattice can be adapted for gluten-free crusts or even a simple crisscross pattern if you prefer simplicity. Let’s get started on creating a pie that’ll have everyone asking for seconds.
Ingredients for 10 inch cherry pie
Juicy cherries, flaky crust, and that perfect lattice—here's what makes this 10-inch pie shine.
| Ingredient | Amount | Notes |
|---|---|---|
| Pitted Dark Sweet Cherries 🍒 | 4 cups | Fresh or frozen, pitted |
| All-Purpose Flour 🌾 | 3 ½ cups | For crust and thickening |
| Unsalted Butter 🧈 | 1 ½ cups | Cold, cubed for crust |
| Granulated Sugar 🍚 | 1 ½ cups | For filling and crust |
| Light Brown Sugar 🍚 | ½ cup | Packed, for crust richness |
| Large Eggs 🥚 | 3 whole | Room temperature for crust |
| Ice Water 💧 | ½ cup | For dough elasticity |
| Cornstarch 🌾 | ¼ cup | For filling thickness |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed |
| Vanilla Extract 🌿 | 1 tsp | Pure vanilla preferred |
| Salt 🧂 | 1 tsp | Fine sea salt |
| Ground Cinnamon 🌶️ | 1 tsp | For filling flavor |
The cherries are non-negotiable. Fresh Bing cherries from a local orchard in summer or frozen dark sweet cherries from Trader Joe's work year-round. Pitting them fresh saves time, but if you're short, canned pitted cherries (drained well) are fine—just add a pinch more cornstarch. For the crust, King Arthur flour gives the best texture, but any all-purpose will do. The butter matters too—Plugrá or Land O'Lakes unsalted are my go-tos, but keep it cold when mixing. And don't skip the ice water—it's what makes the dough handleable without getting gummy.
No cornstarch? Arrowroot powder at the same amount works just as well. Fresh cherries too tart? Add 1 tbsp extra sugar to the filling. The lattice pattern can be intimidating, but pre-cut strips from Whole Foods make it foolproof. For a shortcut crust, Pillsbury Refrigerated Pie Crust (thawed) works surprisingly well—just brush with egg wash. And if you're making this ahead, bake the lattice separately and assemble right before serving to keep it crisp.
This pie tastes even better the next day—3-4 days in the fridge, covered loosely. For freezing, wrap tightly in foil and it'll keep 2-3 months. Reheat at 350°F for 15 minutes to restore that golden crust. The lattice? Store it in an airtight container to keep it crisp. And if anyone asks for seconds, you know you've nailed it.
Why You'll Love This Recipe
- I’ll be real: this pie uses just five core ingredients, and half the prep is pitting cherries—something I now do while watching TV. The crust comes together with cold butter and flour, no chilling required, so it’s ready faster than takeout.
- Cherry-Filled Simplicity: I’ll be real: this pie uses just five core ingredients, and half the prep is pitting cherries—something I now do while watching TV. The crust comes together with cold butter and flour, no chilling required, so it’s ready faster than takeout.
- Sweet-Tart Magic: That perfect balance of dark sweet cherries and brown sugar? It’s like summer in a slice. The butter-rich crust soaks up just enough juice to stay tender, while the top stays crisp—no soggy bottoms here.
- Weekend or Weeknight: Make it for a brunch crowd or sneak a slice at 3 PM when you’ve hit a slump. Honestly, I’ve served it at potlucks, family dinners, and even as a dessert after a casual barbecue—no one ever questions why it’s on the table.
Step-by-step instructions for deep dish cherry pie
Here's how to build a showstopper with a buttery crust and lattice so crisp it'll break your heart.
👨🍳 Step 1: Make the Crust with Cold Butter
In a large bowl, combine the 3.5 cups all-purpose flour, 1 tsp salt, and 1 tsp ground cinnamon. Cut in the 1.5 cups unsalted butter (cold and cubed) using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces remaining. This texture is crucial—it creates flaky layers when baked.
Add 1.5 cups granulated sugar and 0.5 cup light brown sugar to the flour mixture. Drizzle in 0.5 cup ice water while stirring with a fork until the dough just comes together. Avoid overmixing—just until it forms a shaggy mass. Divide the dough into two equal portions, flatten into discs, wrap in plastic, and chill for at least 1 hour. The cold rest prevents shrinking and ensures a crisp crust.
🍳 Step 2: Prepare the Juicy Cherry Filling
In a large bowl, combine the 4 cups pitted dark sweet cherries, 1.5 cups granulated sugar, 0.25 cup cornstarch, 2 tbsp lemon juice, and 1 tsp vanilla extract. Mix gently but thoroughly to distribute the sugar evenly. Let the mixture sit for 15 minutes—this allows the cherries to release some juice, which we'll need to thicken.
Transfer the cherry mixture to a saucepan and cook over medium heat for 8-10 minutes, stirring constantly, until the filling thickens to a jam-like consistency. You're looking for a sauce that coats the back of a spoon but still has a slight sheen—this ensures your pie will be juicy but not soupy. Remove from heat and let cool completely before filling the crust.
🥘 Step 3: Assemble the Deep Dish Pie
Roll out one portion of the chilled dough on a floured surface to fit a 10-inch pie dish, including a 1-inch overhang. Press the dough gently into the dish, trimming the edges to create a clean lip. Roll out the second dough portion to create strips about 1-inch wide for the lattice. This classic pattern allows steam to escape while keeping the filling juicy.
Pour the cooled cherry filling into the crust, mounding it slightly in the center. Arrange the lattice strips in a herringbone pattern, alternating directions with each row. Brush the lattice with a little beaten egg (from the remaining 3 whole large eggs) for extra shine and crispness. The lattice should cover the filling completely but leave some gaps for steam to escape.
🔥 Step 4: Bake to Golden Perfection
Preheat your oven to 375°F. Place the assembled pie on a baking sheet (to catch any drips) and bake for 45-50 minutes. The crust should be deep golden brown with spots of caramelization, and the lattice should be crisp enough to snap when touched. If the edges brown too quickly, cover them with aluminum foil.
Here's the thing about deep dish pies—they need time to set. After the initial baking, reduce the heat to 350°F and bake for another 20-25 minutes until the filling is bubbling gently and the crust is fully set. The filling should be thick but still slightly wobbly in the center—it'll firm up as it cools. Let the pie rest for at least 2 hours before slicing to allow the filling to fully set and the juices to distribute.
⏰ Step 5: Serve Warm with Whipped Cream
Slice the pie into 8 equal wedges using a sharp knife dipped in hot water. The hot water prevents the filling from sticking to the blade and gives you clean cuts. Serve warm with a dollop of whipped cream on each slice. The contrast of the warm, spiced cherries against the cool cream is what makes this pie unforgettable.
Real talk: The first slice is always the best. The crust should be shatteringly crisp, the lattice perfectly golden, and the filling so juicy it practically oozes out with every bite. If you've got leftovers, store them in the fridge for up to 3 days, but trust me, they won't last that long.
Pro Tips For Making 10 Inch Cherry Pie
- Preheat Oven to 375°F—Not 350°: The crust needs that higher heat to crisp up properly before the filling softens. I used to bake at 350°F like most recipes suggest, and the bottom always came out soggy—even with a pre-baked crust. Trust me, 375°F for the first 15 minutes makes all the difference when you’re dealing with a juicy cherry filling.
- Pat Cherries Dry Before Filling: Extra moisture in the cherries = a watery pie. After pitting, spread them on paper towels and let them sit for 10 minutes. I learned this the hard way—my first pie leaked like a sieve, and the crust turned to mush. A quick pat-down keeps the filling thick and the texture perfect.
- Skip the Crowd in the Crust: If you’re using a double crust, don’t press the top lattice too tightly. Leave gaps for steam to escape, or you’ll end up with a soggy bottom. I was obsessive about sealing every seam at first, but my grandmother laughed and said, “A pie’s gotta breathe.” She was right—the air pockets keep the crust light.
- Use Cold Butter for Flaky Layers: Cut that butter into flour until it looks like coarse crumbs, not pea-sized bits. Cold butter creates steam pockets that make the crust flaky, not greasy. I was skeptical until I tried it—I used to use softened butter, and the crust turned out dense and greasy every time. Worth the extra 5 minutes of chilling.
Essential equipment for 10 inch cherry pie
Pie Dish Essentials
Start with a 10-inch deep-dish pie pan—I swear by Wilton’s deep-dish aluminum pans because they distribute heat evenly and prevent soggy bottoms. The deep sides hold generous filling, while the sloped edges create that classic pie shape.
For a budget-friendly option, USA Pan’s ceramic deep-dish pie dish works beautifully and adds a rustic touch. Always preheat your dish in the oven for 5-10 minutes before filling to ensure even baking. 🔥
Rolling Pin & Dough Tools
A jammed wooden rolling pin (like OXO Good Grips) is my go-to for pie crusts—it prevents sticking and gives you control over thickness. For lattice strips, I use a pastry wheel to cut clean, even edges.
If you’re new to lattice, pre-cut strips from Whole Foods’ frozen pie dough save time without sacrificing quality. For shaping, a pie crust shield (like Wilton’s) keeps edges crisp while baking.
Mixing & Measuring
Precision matters for pie dough! Use a digital kitchen scale (I love OXO’s 11-pound model) for accurate measurements of flour and butter. A pastry cutter (or two forks) helps distribute cold butter evenly in the dough.
For the filling, a medium saucepan with high sides prevents spills while thickening. A fine-mesh strainer comes in handy if you’re using fresh cherries with pits—just toss them in before cooking to catch any stray seeds. ✨
Baking & Crisping Tools
An oven thermometer (like Thermoworks’) ensures your oven isn’t running hot or cold—critical for even baking. For lattice crispness, I brush the strips with egg wash (1 egg + 1 tbsp water) before baking. A pie cooling rack keeps the bottom crust from getting soggy while it sets.
If your lattice isn’t crisp enough, broil for 1-2 minutes at the end—just watch it like a hawk to avoid burning. 💫
Serving & Storage
Slice with a hot knife (dip in hot water and wipe dry) for clean cuts through the filling. Serve on a wooden pie server for rustic charm. For storage, a vacuum sealer preserves freshness, but an airtight container with parchment paper works too.
If reheating, a combination microwave + oven method (5 minutes in microwave, then 10 at 350°F) restores that bakery-fresh texture.
Nutrition facts
Frequently asked questions
Can I use frozen cherries instead of fresh?
Frozen dark sweet cherries work perfectly—just thaw and drain them well before using. For extra flavor, add 1 extra tablespoon of lemon juice to brighten the filling. Avoid canned cherries unless drained completely, as excess liquid can make your filling too runny.
How do I prevent a soggy bottom crust?
Prevent soggy bottoms by pre-baking your crust for 10-12 minutes at 375°F before adding filling. For extra insurance, sprinkle 1 tablespoon of sugar on the crust before filling—it creates a barrier that absorbs moisture. Always use a pie cooling rack underneath while baking.
What's the best way to make lattice strips?
Roll out your second dough portion to 1/8-inch thickness, then cut 1-inch wide strips using a pastry wheel. For perfect alignment, lay the first strip horizontally, then place the next vertically at a 45-degree angle—this creates the classic herringbone pattern. Brush strips with egg wash before baking for extra crispness.
Can I make this pie ahead of time?
Yes! Assemble the pie (unbaked) and refrigerate for up to 24 hours before baking. For best results, bake it 1 day ahead and store at room temperature—this lets flavors meld. Reheat slices at 350°F for 10 minutes to restore freshness. The lattice stays crisp if stored in an airtight container.
What if my lattice isn't crisp enough?
If your lattice turns out soft, broil for 1-2 minutes at the end of baking—watch closely to avoid burning. For extra crispness, brush with melted butter before baking. If you're short on time, use store-bought pie crust and cut a simple crisscross pattern instead of lattice.