America's Test Kitchen Cherry Pie Recipe: Science-Backed Lattice Crust That Stays Perfect

This America's Test Kitchen cherry pie recipe delivers the perfect balance of tender cherries, flaky lattice crust, and a buttery base that stays golden and crisp—no soggy bottoms in sight.

The secret lies in precise techniques like pre-cooking the filling to eliminate excess juices and using a foolproof lattice design that bakes evenly while creating that iconic crisscross pattern. After years of testing, we've cracked the code for a pie that looks restaurant-worthy but comes together with simple, professional methods.

The filling starts with pitted cherries (fresh or frozen) simmered with sugar, cornstarch, and a splash of lemon juice to create a thick, glossy compote that holds its shape.

Meanwhile, the lattice crust—made from a single sheet of rolled dough—gets cut into strips and woven together to create both visual appeal and structural integrity. This isn't your grandmother's pie; it's a science-backed dessert that combines home-cooking simplicity with professional results.

By the time it emerges from the oven, you'll have a pie with a golden-brown crust that stays crisp, a filling so perfectly thickened it holds its shape when sliced, and a lattice pattern that looks intricate but requires just a few minutes of work.

The aroma alone will have everyone gathering in the kitchen, and the first bite delivers that perfect harmony of sweet-tart cherries with buttery, flaky crust. This is the kind of pie that earns standing ovations at family gatherings.

Ready to make a pie that impresses without the fuss? We'll walk you through every step—from pitting cherries efficiently to baking the lattice at the right temperature to achieve that perfect caramelized edge. Let's get started with a recipe that's been tested to deliver foolproof, showstopping results every time.

Ingredients for america's test kitchen cherry pie

Nine essential ingredients for a foolproof cherry pie with restaurant-quality lattice crust.

The cherries are the star—tart varieties like Montmorency make all the difference. Trader Joe's and Whole Foods carry frozen pitted cherries in season, but fresh work too if you're willing to pit them (or grab pre-pitted at a farmers market). The sugar amount might seem high, but trust the science—it balances the tartness perfectly. For the dough, cold butter is non-negotiable. Cut it into small cubes and keep it in the freezer until ready to mix. If your kitchen gets warm, chill the dough for 30 minutes before rolling. The cornstarch is what transforms runny filling into that perfect, thick compote that holds its shape when sliced.

No cornstarch? Arrowroot powder at the same amount works just as well. Running short on cherries? Black cherries or even blueberries (though the flavor will differ). The dough gets tricky in humid weather—if it's too sticky, add 1 tbsp more flour. For the lattice, use a ruler to keep those strips perfectly even. The egg wash is where the magic happens—don't skip the cream, it makes the crust shine. And if you're feeling fancy, add a pinch of cardamom to the filling for a sophisticated twist (though we won't judge if you skip it).

This pie tastes even better the next day—cover loosely with foil if you're not serving it immediately. Keeps 3-4 days at room temperature or 1 week refrigerated. For freezing, wrap tightly in plastic and freeze the whole pie (unbaked or baked). Thaw overnight in the fridge before serving. The lattice stays crisp for days if stored properly—just avoid cutting into it until you're ready to serve. And pro tip: brush the lattice with extra egg wash before baking for that golden caramelized edge everyone loves.

Step-by-step instructions for america's test kitchen cherry pie recipe

Here's how to bake a cherry pie with a lattice crust that stays crisp and perfect every time.

In a large bowl, combine the 4 cups fresh or frozen pitted cherries, 1.5 cups granulated sugar, and 0.25 cup cornstarch. This ratio ensures the filling thickens properly without becoming gluey. Stir gently to distribute the sugar evenly—you want the cherries coated but not mashed.

Add the 0.25 cup lemon juice and 0.5 teaspoon vanilla extract, then mix again. The lemon juice brightens the flavor while the vanilla adds depth. Let the mixture sit for 10 minutes at room temperature. This resting period allows the cornstarch to begin absorbing moisture, which prevents a watery filling later.

Transfer the mixture to a 9-inch pie dish and spread it evenly. The filling should reach about ½ inch from the top edge. This thickness ensures a perfect set without overflowing during baking.

Cut the 1 cup unsalted butter into ½-inch cubes and place them in the freezer for 10 minutes to firm up. In a large bowl, whisk together the 2.5 cups all-purpose flour and 0.5 teaspoon salt. Add the cold butter cubes and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces.

Drizzle in the 0.5 cup ice water, 1 tablespoon at a time, mixing gently with a fork until the dough just comes together. The dough should hold its shape when pressed but not be sticky. Divide the dough into two equal discs, wrap each in plastic, and chill for at least 1 hour. This resting time is crucial—it prevents shrinking and ensures a flaky crust.

Roll out one dough disc on a floured surface to fit the 9-inch pie dish, leaving a ½-inch overhang on all sides. Transfer the dough to the pie dish and press it gently into the edges. Trim the overhang to ¼ inch, then fold it under to create a clean finish.

Roll out the second dough disc into a 12x10-inch rectangle. Using a sharp knife or pizza cutter, make ½-inch vertical cuts every 1½ inches across the rectangle. Then make ½-inch horizontal cuts every 1½ inches, stopping ½ inch from the ends. This creates a classic lattice pattern.

Lift every other vertical strip and lay it over the horizontal strips to form the lattice. Press lightly to seal the edges. Brush the lattice with a mixture of 1 whole large egg and 0.25 cup heavy cream beaten together. This egg wash gives the crust a golden, glossy finish and helps it crisp beautifully.

Preheat your oven to 375°F. Place a baking sheet on the lower rack to catch any drips. Bake the pie for 45 minutes, then reduce the heat to 350°F and continue baking for another 45-60 minutes, or until the filling is bubbly and the crust is deep golden brown. The lattice should look crisp and slightly puffed.

Here's the thing—don't open the oven during the first 30 minutes of baking. The steam needs time to build, which helps the crust crisp properly. If the edges brown too quickly, tent the pie with foil.

Let the pie cool completely on a wire rack before slicing. This resting period allows the filling to set and the crust to firm up. Serve warm or at room temperature for the ultimate experience!

Perfect pairings for america's test kitchen cherry pie

Classic Ice Cream

This pie pairs beautifully with vanilla bean ice cream—the creamy, neutral base lets the tart-sweet cherries shine. I like Blue Bell Vanilla or Häagen-Dazs for that ultra-rich texture.

For a lighter option, try Ben & Jerry's Phish Food—its brown sugar swirl adds a caramel note that complements the pie's buttery crust. Serve a scoop alongside each slice for that classic pie à la mode experience. 🍦

Creamy Whipped Topping

For a lighter alternative, whip 1 cup heavy cream with 2 tablespoons powdered sugar and ½ teaspoon vanilla until soft peaks form. This topping adds a cloud-like contrast to the dense pie filling.

I sometimes fold in 1 tablespoon lemon zest for a bright citrus kick that mirrors the filling. Store any leftovers in an airtight container for up to 3 days in the fridge. ✨

Bourbon Caramel Sauce

Drizzle warm slices with homemade bourbon caramel sauce for a sophisticated touch. Simmer 1 cup granulated sugar with ½ cup heavy cream and 2 tablespoons bourbon (like Maker's Mark) until golden, then thin with 1 tablespoon water.

The caramel's depth enhances the pie's buttery notes while the bourbon adds warmth. Keep a small pot of this sauce on hand—it's perfect for pies, cakes, and even ice cream. 🥃

Warm Spiced Whipped Cream

Heat ½ cup heavy cream with 1 cinnamon stick and 1 star anise pod until steaming, then strain and whip with 1 tablespoon powdered sugar. The subtle spice echoes the pie's vanilla while adding complexity.

For extra flair, sprinkle with toasted pecans or crushed candied ginger. This works especially well with the pie's lattice crust—each bite becomes a warm-cool contrast. 🌟

Cheese Pairings

For a savory-sweet twist, serve with aged cheddar or Gouda on the side. The sharpness cuts through the pie's sweetness, balancing flavors beautifully. I like Sharp Cheddar from Tillamook or Smoked Gouda for a smoky depth. Pair with crusty baguette slices for dipping—it's a crowd-pleaser at dinner parties. 🧀

Seasonal Fruit Accents

In summer, add sliced peaches or raspberries to the plate for a fresh, juicy contrast. In fall, try candied pecans or apple slices with a drizzle of honey.

These additions elevate the pie into a seasonal centerpiece. For a winter twist, serve with spiced poached pears—their soft texture complements the pie's crisp lattice. 🍎

Frequently asked questions