Tested till perfect Classic Tart Cherry Pie with Lattice Crust

Classic Tart Cherry Pie with Lattice Crust

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Recipe3 out of 5 based on 4 ratings.
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  • Portion size 8



  • Pastry for 10-inch double-crust pie
  • 1 1eggeggs, beaten
  • 1 tsp 1tspsugar


  • 6 cups 6cupspitted tart cherries
  • 1-1/2 cups 1-1/2cupssugar
  • 1/3 cup 1/3cupcornstarch
  • 1 tbsp 1tbsplemon juice
  • 1 tsp 1tspvanilla
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Preheat oven to 450°F (230°C).

Place cherries in large bowl. Whisk together sugar, cornstarch, lemon juice and vanilla; pour over cherries and stir gently.

On lightly floured surface, roll out half of the pastry and fit into 10-inch (23 cm) pie plate; pour in cherry filling. Roll out remaining pastry; cut into 1-inch (2.5 cm) wide strips. Weave strips about 1/2-inch (1 cm) apart over filling to form lattice top.

Trim pastry to 1/2-inch (1 cm) overhang. Brush some egg under each strip where it meets bottom pastry edge; press to seal. Fold both edges under and crimp. Brush lattice with egg; sprinkle pie with sugar.

Bake on baking sheet in bottom third of oven for 15 minutes. Reduce heat to 375°F (190°C); bake for 65 to 70 minutes or until pastry is golden and filling is bubbly and thickened. Let cool completely on rack.

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