Perfect Cherry Pie with Almond Lattice Crust Easy Memorial Day Recipe

“You brought a pie? But it’s cherry and has almonds? That’s kinda fancy,” my sister said, eyeing the dessert with playful suspicion as we gathered for our usual Memorial Day BBQ. Honestly, I wasn’t aiming for fancy at first—it started as a bit of an accident. See, I wanted to make a simple cherry pie for the holiday, but I was out of my usual pie crust ingredients. So, I grabbed a handful of almonds from the pantry, ground them up, and tossed them into the dough. The lattice crust came next, because hey, a little extra effort on the top never hurts.

I wasn’t sure how it’d turn out, especially since I’m not really a baker by nature. But once the pie cooled, that sweet-tart cherry filling bubbling under a golden, nutty lattice crust was something else. People kept going back for seconds, and some even asked for the recipe. It felt like a quiet little win—a dessert that looked like it took hours but really didn’t, and tasted like a summer picnic wrapped up in a flaky, almond-kissed crust.

That day, between the sizzling grills and kids running around, I realized this cherry pie with almond lattice crust has stuck with me because it’s the kind of recipe that feels like a hug after a long week. It’s just right for those moments when you want something homey but with a hint of something special. If you want a pie that stands out at your Memorial Day gathering without stressing you out, this one’s got you covered.

Why You’ll Love This Recipe

This Perfect Cherry Pie with Almond Lattice Crust isn’t just another cherry pie—it’s a crowd-pleaser with a little twist that makes it memorable. After testing it several times (okay, maybe more than several times in one week), I’ve learned a few things that make this recipe stand out:

• Quick & Easy: The almond crust comes together in about 15 minutes, and the whole pie bakes in under an hour. It’s perfect for busy Memorial Day weekends when you want impressive but not complicated.
• Simple Ingredients: No need to hunt for anything fancy. Most of these ingredients are pantry staples, and the filling uses frozen or fresh cherries, whichever you have on hand.
• Perfect for Holidays: While it shines on Memorial Day with its summery vibe, it’s just as great for potlucks, brunches, or any casual get-together.
• Crowd-Pleaser: The almond lattice crust adds a subtle nutty crunch that pairs beautifully with the sweet-tart cherry filling—always gets rave reviews from kids and adults alike.
• Unbelievably Delicious: The combo of flaky, buttery crust with a hint of almond and juicy cherries feels like comfort food with a little twist.

This isn’t your typical cherry pie. The almond in the crust brings a depth of flavor you won’t find in store-bought pies, and the lattice topping makes it look like you spent all day in the kitchen (even if you didn’t). Plus, it’s just the kind of dessert that makes you close your eyes after the first bite and sigh happily. It’s a recipe that’s become a Memorial Day staple for me, and I bet it’ll find a spot on your holiday table, too.

What Ingredients You Will Need

This cherry pie recipe uses straightforward ingredients that come together for bold flavor and satisfying texture—no fuss, just good stuff. You might already have most of these in your kitchen, and if not, they’re easy to find at any grocery store.

• For the Almond Lattice Crust:
  • All-purpose flour, 2 ½ cups (312 g) – for that classic flaky base
  • Ground almonds (almond meal), ½ cup (50 g) – adds nutty richness and texture
  • Unsalted butter, 1 cup (226 g), cold and cubed – I prefer Kerrygold for its creaminess
  • Granulated sugar, 2 tablespoons – balances the tartness
  • Salt, ½ teaspoon – enhances flavor
  • Ice water, 4-6 tablespoons – just enough to bring the dough together
  • Almond extract, 1 teaspoon – optional, but it amps up the almond flavor beautifully
• For the Cherry Filling:
  • Frozen pitted cherries, 5 cups (about 700 g) – thawed and drained (fresh cherries work great in season, too)
  • Granulated sugar, 1 cup (200 g) – adjust more or less based on your cherry sweetness
  • Cornstarch, ¼ cup (30 g) – thickens the filling without clouding it
  • Lemon juice, 1 tablespoon – brightens the cherries
  • Almond extract, ½ teaspoon – ties the filling to the crust
  • Salt, a pinch – balances sweetness
  • Butter, 2 tablespoons – dotted on top of the filling before baking for extra richness

Substitution Tips: If you need gluten-free, swap the all-purpose flour with a 1:1 gluten-free baking blend, and almond meal is naturally gluten-free. For a dairy-free crust, replace butter with coconut oil or vegan butter sticks. If almonds are an allergen, you can omit the almond meal and extract but keep in mind the crust won’t have that signature flavor.

Equipment Needed

• 9-inch (23 cm) pie dish – glass or ceramic works best for even baking
• Mixing bowls – one large for the dough, one for the filling
• Food processor – highly recommended for mixing the almond crust dough quickly and evenly (but you can mix by hand if needed)
• Rolling pin – essential for rolling out the crust thin and even
• Pastry brush – to brush egg wash or water on the lattice for a golden finish
• Sharp knife or pizza cutter – for cutting clean lattice strips
• Measuring cups and spoons – precise measurements make a big difference in pies
• Baking sheet – to place under the pie dish to catch any drips during baking

If you don’t have a food processor, I’ve made this dough plenty of times by hand—just use a pastry cutter or two knives to blend the butter into the flour and almonds. And a silicone baking mat makes rolling out dough less sticky and easier to handle, but parchment paper works fine too. The tools don’t have to be fancy; it’s more about how you handle the dough.

Preparation Method

1. Make the Almond Lattice Dough: In your food processor, pulse together 2 ½ cups (312 g) of all-purpose flour, ½ cup (50 g) ground almonds, 2 tablespoons sugar, and ½ teaspoon salt. Add 1 cup (226 g) of cold, cubed unsalted butter. Pulse until the mixture looks like coarse crumbs with pea-sized butter bits (about 10-12 pulses).
2. Add Liquid: Slowly drizzle in 4 tablespoons of ice water and 1 teaspoon almond extract while pulsing. Check if the dough holds together when pinched; if not, add up to 2 more tablespoons of water, one at a time. Avoid overworking the dough to keep it flaky.
3. Chill the Dough: Divide the dough into two discs, wrap each in plastic wrap, and chill for at least 30 minutes. This resting period helps the dough relax and stay firm for rolling.
4. Prepare the Cherry Filling: In a large bowl, combine 5 cups (700 g) thawed and drained cherries, 1 cup (200 g) sugar, ¼ cup (30 g) cornstarch, 1 tablespoon lemon juice, ½ teaspoon almond extract, and a pinch of salt. Toss gently to coat the cherries evenly.
5. Roll Out the Dough: On a floured surface, roll out one disc of dough to about 12 inches (30 cm) in diameter—just enough to line your 9-inch (23 cm) pie dish. Transfer carefully to the pie dish, trimming any excess dough hanging over the edges.
6. Add the Filling: Pour the cherry mixture into the crust, spreading it evenly. Dot the filling with 2 tablespoons of butter for that silky richness.
7. Make the Lattice Top: Roll out the second dough disc into the same size as the first. Using a sharp knife or pizza cutter, slice into ½ inch (1.3 cm) strips. Lay half of the strips across the pie filling horizontally, then weave the remaining strips vertically, creating a lattice pattern. Trim strips to fit and press edges to seal.
8. Finish the Edges: Crimp or flute the edges of the crust to your liking. Brush the lattice with a little water or an egg wash (1 beaten egg with a splash of water) for a golden, shiny finish.
9. Bake the Pie: Place the pie on a baking sheet to catch drips. Bake in a preheated oven at 375°F (190°C) for 45-50 minutes, or until the crust is golden and the filling is bubbling. If the edges brown too quickly, cover them with foil halfway through baking.
10. Cool Before Serving: Let the pie cool for at least 2 hours so the filling sets properly. This patience pays off with a slice that holds its shape and tastes just right.

Tip: When rolling the dough, keep your hands cool and use minimal flour to avoid toughening the crust. The lattice looks tricky but once you get the hang of the weave, it’s pretty fun and really makes the pie look special.

Cooking Tips & Techniques

Making the perfect cherry pie with an almond lattice crust involves some little tricks I picked up after a few early misfires.

• Keep Ingredients Cold: Cold butter and water keep the crust flaky. If your kitchen is warm, pop the dough back in the fridge between steps.
• Don’t Overwork the Dough: Handling the dough too much warms the butter and develops gluten, which makes the crust tough instead of tender.
• Use Cornstarch for Thickening: Chilling the filling before baking can help it set better, but the cornstarch is the real MVP to avoid runny pie.
• Protect the Edges: Pie edges tend to brown too fast; I learned to tent foil around them halfway through baking for even coloring.
• Lattice Assembly: Use your fingertips more than your palms when weaving strips to keep them from sticking or tearing. If some strips crack, just patch with little dough bits—it’ll all bake beautifully.
• Let It Cool: I can’t stress this enough—the filling needs time to thicken up. Slicing too early means messy slices, and nobody wants that.

Honestly, the first time I tried this pie, I forgot to add almond extract and thought it was good—but once I added it in later batches, it became a whole different experience. Small details matter!

Variations & Adaptations

This recipe is versatile and easy to tweak based on what you have or prefer.

• Seasonal Fruit Swap: Switch cherries for blueberries or mixed berries in summer. The almond crust pairs just as well with other fruits.
• Gluten-Free Option: Use a gluten-free flour blend in place of all-purpose flour and check your almond meal for cross-contamination if needed.
• Vegan Adaptation: Replace butter with coconut oil or vegan margarine and use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) instead of egg wash for the crust.
• Spiced Filling: Add ½ teaspoon ground cinnamon or cardamom to the cherry filling for a warm, cozy touch.
• Extra Crunch: Sprinkle sliced almonds over the lattice crust right before baking for a pretty, crunchy finish.

Personally, I’ve tried adding a splash of bourbon to the cherry filling once—it was subtle but gave the pie a grown-up warmth that wowed my friends at a party appetizer night. You can easily experiment with flavors to make this pie your own.

Serving & Storage Suggestions

This cherry pie is best served at room temperature or slightly warm. I like to pair it with a scoop of vanilla ice cream or a dollop of whipped cream to balance the tartness. For Memorial Day, it’s a sweet finish after grilled classics like ribs or burgers.

If you want to keep your pie for later, cover it loosely with foil or plastic wrap. It stores well in the refrigerator for 3-4 days. When reheating, pop slices in a warm oven (about 300°F/150°C) for 10-15 minutes to revive the crust crispness. Microwave works in a pinch, but you lose that flaky texture.

Over time, the flavors meld beautifully—sometimes I even think the pie tastes better the next day, once all the almond notes and cherry juices have settled.

Nutritional Information & Benefits

This cherry pie recipe balances indulgence with some wholesome ingredients. A slice (about 1/8 of the pie) has roughly 350-400 calories, depending on portion size.

Cherries are rich in antioxidants and vitamin C, which support overall health and may reduce inflammation. Almonds add healthy fats, vitamin E, and a bit of protein, making the crust more nourishing than a plain one.

While it’s not low-carb or sugar-free, you can dial back sugar or use natural sweeteners if desired. This pie fits well into a balanced diet when enjoyed in moderation, especially on festive occasions.

Conclusion

This Perfect Cherry Pie with Almond Lattice Crust has become my go-to dessert for Memorial Day because it feels special without being complicated. The nutty almond crust adds just the right twist to highlight the bright cherry filling, creating a pie that everyone remembers.

Feel free to tweak the filling or crust to your taste—more sugar, less sugar, different fruit, or even a vegan crust. The important part is making it your own and sharing it with people you love. After all, that’s what holidays are about, right?

So grab your rolling pin and get ready for a pie that looks like a showstopper but comes together pretty easily. I’m betting it’ll become part of your Memorial Day tradition, just like it did for me.

Frequently Asked Questions

Can I use fresh cherries instead of frozen?

Absolutely! Fresh cherries work wonderfully in season. Just pit and chop them before mixing, and you might need to reduce the sugar slightly depending on their sweetness.

How do I prevent the crust edges from burning?

Cover the edges with foil after about 25 minutes of baking to avoid over-browning while the rest of the pie finishes cooking.

Can I prepare the pie crust ahead of time?

Yes, you can make the dough up to two days ahead and keep it refrigerated. Just bring it back to a cold state before rolling out.

Is almond extract necessary in the recipe?

It’s not required but highly recommended. It enhances the almond flavor in the crust and filling, making the pie taste more cohesive and flavorful.

How do I store leftover pie?

Cover leftovers loosely and refrigerate for up to 4 days. Reheat in the oven to keep the crust crisp, or enjoy cold if you prefer.

If you’d like a savory twist for your holiday spread, pairing this cherry pie with some pimento cheese stuffed jalapeño poppers or a fresh batch of roasted red pepper hummus makes for a balanced and festive menu.

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