Our quick and easy sour cherry pie recipe is the perfect way to use your fresh summer produce. Don't worry—it looks a lot harder than it really is. An intricate lattice pie crust is beautiful, but there's an easier way. Simply lay half the lattice strips across pie filling in one direction, then lay the remaining strips at right angles. No weaving required! You'll make this pie, which uses fresh sour cherries, again and again.

Recipe by Gooseberry Patch December 2010


Credit: Oxmoor House

Recipe Summary

Serves 6 to 8


Ingredient Checklist


Instructions Checklist
  • Roll out one crust; place in a 9" pie plate. Wrap with plastic wrap and chill.

  • Roll out remaining crust 1/8-inch thick. Cut as many one-inch-wide strips as possibe to make lattice; cut any leftover crust into leaf shapes with a mini cookie cutter. Place lattice strips and leaves on parchment paper-lined baking sheet; cover with plastic wrap and chill.

  • Combine cherries and juice in a large bowl. Sprinkle with sugar, flour, cornstarch, lime juice and zest. Toss well and pour into pie crust; dot with butter. Weave lattice strips over filling. Arrange leaves in a decorative pattern on lattice.

  • Whisk together egg and cream; brush over lattice and edges of crust. Bake at 400° for about 50 minutes, shielding crust after 30 minutes, if needed. Cool slightly before cutting.


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