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Perfect Cherry Pie with Almond Lattice Crust

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A crowd-pleasing cherry pie featuring a nutty almond lattice crust and a sweet-tart cherry filling, perfect for Memorial Day and other casual gatherings.

Ingredients

Scale
  • 2 ½ cups all-purpose flour (312 g)
  • ½ cup ground almonds (almond meal) (50 g)
  • 1 cup unsalted butter, cold and cubed (226 g)
  • 2 tablespoons granulated sugar (for crust)
  • ½ teaspoon salt (for crust)
  • 4–6 tablespoons ice water
  • 1 teaspoon almond extract (optional)
  • 5 cups frozen pitted cherries, thawed and drained (about 700 g)
  • 1 cup granulated sugar (200 g) (for filling)
  • ¼ cup cornstarch (30 g)
  • 1 tablespoon lemon juice
  • ½ teaspoon almond extract (for filling)
  • Pinch of salt (for filling)
  • 2 tablespoons butter, dotted on filling before baking

Instructions

  1. In a food processor, pulse together 2 ½ cups all-purpose flour, ½ cup ground almonds, 2 tablespoons sugar, and ½ teaspoon salt.
  2. Add 1 cup cold, cubed unsalted butter and pulse until mixture resembles coarse crumbs with pea-sized butter bits (about 10-12 pulses).
  3. Slowly drizzle in 4 tablespoons ice water and 1 teaspoon almond extract while pulsing. Add up to 2 more tablespoons water if dough does not hold together when pinched. Avoid overworking.
  4. Divide dough into two discs, wrap in plastic wrap, and chill for at least 30 minutes.
  5. In a large bowl, combine 5 cups thawed cherries, 1 cup sugar, ¼ cup cornstarch, 1 tablespoon lemon juice, ½ teaspoon almond extract, and a pinch of salt. Toss gently to coat.
  6. Roll out one dough disc on a floured surface to about 12 inches diameter. Transfer to a 9-inch pie dish and trim excess dough.
  7. Pour cherry filling into crust and dot with 2 tablespoons butter.
  8. Roll out second dough disc to same size. Cut into ½ inch strips and weave over filling to create lattice. Trim and seal edges.
  9. Crimp or flute edges. Brush lattice with water or egg wash (1 beaten egg with splash of water) for golden finish.
  10. Place pie on baking sheet and bake at 375°F (190°C) for 45-50 minutes until crust is golden and filling bubbles. Cover edges with foil halfway if browning too fast.
  11. Cool pie for at least 2 hours before serving to allow filling to set.

Notes

Keep ingredients cold to maintain flaky crust. Avoid overworking dough to prevent toughness. Use cornstarch to thicken filling and chill dough before rolling. Cover edges with foil halfway through baking to prevent burning. Let pie cool completely before slicing for best results.

Nutrition

Keywords: cherry pie, almond crust, lattice crust, Memorial Day dessert, easy cherry pie, nutty pie crust, summer pie, holiday dessert

Find it online: https://blingbite.com/perfect-cherry-pie-with-almond-lattice-crust-easy-memorial-day-recipe/