Desserts
This American Spoon cherry pie recipe delivers the quintessential taste of summer in every forkful—juicy tart cherries nestled in a buttery lattice crust that crackles with every bite. The secret lies in balancing sweetness and acidity, creating a filling so rich it practically oozes from the crust.
I've perfected this version over years of baking, ensuring the lattice stays crisp while the filling remains perfectly set but still vibrant.
What sets this pie apart is the lattice crust, a classic American technique that adds both visual appeal and texture contrast. The cherries—whether fresh or canned—are simmered with sugar and cornstarch until thick and glossy, ensuring each slice delivers that signature burst of fruit flavor.
A touch of vanilla bean elevates the filling, adding depth without overpowering the natural tartness of the cherries.
By the time it emerges from the oven, you'll have a pie with a golden, flaky crust and a filling that's just firm enough to hold its shape but still juicy. The lattice pattern creates pockets of air, allowing the pie to breathe while keeping the filling warm and inviting.
This is the kind of dessert that becomes a family tradition, passed down through generations.
The best part? This pie tastes even better the next day, as the flavors meld and the crust firm up. Serve it warm with a scoop of vanilla ice cream or whipped cream for the full experience. Here's how to make it perfect every time.
Ingredients for american spoon cherry pie
Juicy cherries, buttery crust, and lattice perfection—this pie delivers every time.
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh Tart Cherries 🍒 | 6 cups | Pitted, or canned tart cherries (drained) |
| Granulated Sugar 🍚 | 1 ½ cups | White or light brown preferred |
| Cornstarch 🌾 | ¼ cup | For perfect filling thickness |
| Lemon Juice 🍋 | ¼ cup | Freshly squeezed |
| Vanilla Bean 🌿 | 1 whole | Split lengthwise for seeds |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for crust |
| All-Purpose Flour 🌾 | 2 ½ cups | Plus 1 tbsp for dusting |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | For crust and filling |
| Ground Black Pepper 🌶️ | ¼ tsp | Freshly ground |
| Ice Water 💧 | ½ cup | For dough elasticity |
| Heavy Cream 🥛 | ¼ cup | For lattice brushing |
The cherries are non-negotiable. Fresh tart cherries from a local orchard (like Bing or Montmorency) give the best flavor, but canned tart cherries work in a pinch—just drain them well. For the filling, sugar is your friend, but don't overdo it; the natural tartness of the cherries needs room to shine. Domino or Bob's Red Mill cornstarch is ideal for thickening—it's reliable and doesn't add a funny aftertaste. The vanilla bean? Madagascar or Bourbon varieties from Penzeys or Williams Sonoma elevate the filling without overpowering the fruit. If you're using a pre-made vanilla extract, make sure it's pure vanilla, not the imitation stuff.
No fresh cherries? Frozen tart cherries (thawed and drained) work beautifully, though they lose a bit of their natural texture. Running low on cornstarch? Arrowroot powder at the same amount is a great substitute. The lattice crust is where the magic happens—if you're nervous about cutting strips, pre-cut lattice strips from Williams Sonoma save time without sacrificing aesthetics. For the dough, butter should be cold but workable—if it's too soft, chill it for 20 minutes before handling. And if you're feeling fancy, add a pinch of ground cinnamon to the filling for extra warmth.
This pie keeps beautifully. Store in an airtight container for up to 5 days at room temperature, though it's best enjoyed within 2 days for peak texture. For longer storage, wrap tightly in plastic and freeze for up to 3 months. To reheat, warm slices in a 350°F oven for 10-15 minutes—the lattice will crisp up again, and the filling will be warm and gooey. Leftovers? Slice and freeze on a tray first to prevent sticking, then transfer to a bag. Trust me, the first slice out of the freezer is worth the effort.
Why You'll Love This Recipe
- No Pitting Required: I’ll admit—pitting cherries used to stress me out. But this recipe skips it entirely. Just toss those tart beauties with sugar, cornstarch, and lemon juice, let them simmer until syrupy, and—boom—no seeds in sight. The vanilla bean ties it all together like a secret handshake.
- Summer in a Crust: That bright, tangy cherry filling? It’s pure nostalgia. The lemon juice cuts through the sweetness just right, while the vanilla adds this warm, creamy depth that makes every bite taste like a backyard picnic. Honestly, it’s the kind of pie that makes you want to eat it straight from the counter.
- Weeknight Hero: Between us, this is my go-to when I need dessert but don’t have time for fuss. The filling comes together in one pot while you roll out the crust (or grab store-bought if you’re really short on time). Slice it, serve it, and watch it disappear—even on a Tuesday night.
- Leftovers? More Like Leftovers: This pie actually improves the next day. The filling thickens just enough to feel richer, and the crust stays crisp. I’ve reheated slices in the oven with a scoop of ice cream, and—yes, even my picky husband asks for seconds. Budget-friendly? Absolutely. But mostly, it’s just reliable.
Step-by-step instructions for classic cherry pie with lattice crust
Master this timeless technique for a pie that delivers perfect balance between crisp lattice and juicy, spiced cherry filling.
Prepare the Juicy Cherry Filling
In a large mixing bowl, combine the 6 cups fresh tart cherries, 1.5 cups granulated sugar, 0.25 cup cornstarch, and 0.25 cup lemon juice. I like to use a wooden spoon for this - it helps prevent scratching the bowl. Scrape the seeds from the split vanilla bean and add them to the mixture along with the pod.
Transfer everything to a heavy-bottomed saucepan and cook over medium-high heat. Bring to a gentle boil while stirring constantly - you want to dissolve the sugar and cornstarch completely. Once boiling, reduce heat to medium and simmer for 15-20 minutes until the filling thickens noticeably. It should coat the back of a spoon but still be pourable. Taste and adjust sweetness if needed, adding up to 1 tablespoon more sugar if your cherries are particularly tart.
Make the Classic Pie Crust Dough
In a food processor, combine the 1 cup unsalted butter (cold and cubed), 2.5 cups all-purpose flour, 0.5 teaspoon diamond crystal kosher salt, and 0.25 teaspoon ground black pepper. Pulse until the mixture resembles coarse crumbs with pea-sized butter pieces remaining. Add the 0.5 cup ice water and pulse until the dough just comes together when pressed - don't overmix or it will become tough.
Turn the dough onto a lightly floured surface and divide it into two equal discs. Wrap each disc tightly in plastic wrap and refrigerate for at least 1 hour. This chilling time is crucial for preventing shrinking during baking. While waiting, preheat your oven to 375°F - you'll need it ready for the crust and filling.
Assemble the Pie With Perfect Lattice Crust
Roll out one disc of chilled dough to fit a 9-inch pie dish, leaving a 1-inch overhang all around. Gently press it into the dish, trim the edges, and crimp decoratively. Pour in the prepared cherry filling, spreading it evenly. Brush the edges of the crust with the 0.25 cup heavy cream to create a moisture barrier that prevents sogginess.
For the lattice top, roll out the second dough disc and cut it into 1-inch wide strips. Arrange alternating strips horizontally across the pie, then weave vertical strips through them at 2-inch intervals. Trim any excess dough hanging over the edges. Brush the lattice with more heavy cream for that signature golden finish.
Bake to Golden Perfection
Place the assembled pie on a baking sheet lined with parchment paper to catch any drips. Bake in the preheated 375°F oven for 45-50 minutes until the crust is deep golden brown and the filling is bubbling gently at the edges. The lattice should be crisp but not burnt - watch closely after 40 minutes as ovens vary.
Remove from the oven and let cool completely on a wire rack for at least 2 hours before slicing. This resting time allows the filling to set properly and prevents a runny pie. The contrast between the crisp lattice, flaky crust, and juicy filling makes every bite worth the wait.
Pro Tips For Making American Spoon Cherry Pie
- Simmer Cherries Slowly: I learned this the hard way—rushing the cherry cooking turns them mushy. Simmer them uncovered on medium-low heat for 15-20 minutes until they break down into that perfect spoon-thick consistency. The liquid should reduce but still cling lightly to the fruit, not pool at the bottom like soup.
- Pit Cherries Thoroughly: Skimping on pitting means chunks in your pie filling that’ll make every bite feel like dental work. Use a cherry pitter (or two forks) and double-check for stems—one stubborn pit in a batch of 3 cups is all it takes to ruin the texture. (Yes, even if you’re impatient like me.)
- Balance Sugar Gradually: Dumping all the sugar at once makes the filling too sweet before the cherries release their natural tartness. Start with half the sugar, let the cherries cook, then taste and adjust. You’ll likely need less than the recipe says—trust your palate, not the instructions.
- Scrape the Vanilla: My grandmother swore by this, and she was right: scraping the seeds from the vanilla bean into the filling adds depth the extract can’t match. Split the bean lengthwise, use the knife to get every last bit of pulp, then toss the empty pod in with the cherries for extra aroma. (It’s worth the 30 seconds.)
Storing and reheating this dish
Room Temperature Storage
Your freshly baked cherry pie tastes best when served at room temperature, so let it cool completely on a wire rack before storing. Once cooled, transfer it to an airtight container with a lid—glass containers like Pyrex work perfectly.
Keep it at 70°F or below for up to 3 days, but I recommend enjoying it within 48 hours for that fresh-from-the-oven experience. The lattice stays crisp, and the filling maintains its perfect balance of sweet and tart. 🍒
Refrigerator Preservation
If you need to store your pie longer, the refrigerator is your best friend. Place the pie in a sealed container or wrap it tightly with plastic wrap and aluminum foil to prevent drying. Store at 40°F or below for up to 5 days.
The cold temperature helps preserve the lattice's crispness and keeps the filling from becoming too soft. Just be sure to let it sit at room temperature for 30 minutes before serving to restore the best texture. ❄️
Freezing for Later
For maximum shelf life, freeze your pie in individual slices on a baking sheet lined with parchment paper. Once frozen solid (about 1 hour), transfer the slices to a freezer bag or airtight container. This method prevents sogginess and keeps the lattice from getting mushy.
Your pie will stay delicious for up to 3 months in the freezer. When ready to serve, thaw overnight in the fridge or warm directly from frozen in a 350°F oven for 15-20 minutes. 🧊
Reheating Slices
Reheating pie slices is easier than you think. For a quick fix, place slices on a baking sheet and warm in a 350°F oven for 10-15 minutes until the lattice is crisp again and the filling is warm.
If you're short on time, use the microwave—cover the slice with a damp paper towel and heat on 50% power for 30-45 seconds. The lattice won’t be as crisp, but the filling will be gooey and delicious. For the best results, I always opt for the oven method. 🔥
Reviving Day-Old Pie
If your pie has lost its crispness overnight, don’t worry—it’s an easy fix! Preheat your oven to 375°F and place the pie on a baking sheet. Cover the lattice loosely with aluminum foil to prevent over-browning, then bake for 10-15 minutes.
The heat will restore the lattice’s crunch while keeping the filling warm and inviting. A sprinkle of powdered sugar or a drizzle of vanilla glaze can also bring back that bakery-fresh appeal. ✨
Nutrition facts
Frequently asked questions
Can I substitute frozen cherries for fresh in this recipe?
Yes, you can use frozen tart cherries! Thaw them completely first and drain any excess liquid to prevent a watery filling. For best results, pat them dry with a paper towel before adding to the sugar mixture. Frozen cherries work especially well when fresh ones aren't in season.
How do I prevent my lattice crust from becoming soggy?
Brush the edges of your bottom crust with heavy cream before adding the filling to create a moisture barrier. Also, chill the assembled pie for 20 minutes before baking to help the filling set faster. Once baked, let it cool completely on a wire rack—never on a damp surface.
What's the best way to make the lattice strips even?
Use a ruler and sharp knife to cut straight strips. Roll out your dough to 1/8-inch thickness for even strips. For extra precision, fold the dough in half before cutting to create parallel lines, then unfold and cut between them. A pastry wheel works great too!
Can I make this pie ahead of time?
Assemble the pie (without baking) up to 24 hours ahead. Wrap tightly and refrigerate. Bake straight from the fridge—no need to thaw. For best results, let it cool completely before slicing. The flavors actually improve overnight as the filling sets.
What's the secret to perfectly thickened cherry filling?
The key is simmering the filling until it reaches 220°F (it should coat the back of a spoon but still be pourable). Use a mix of cornstarch and sugar—the sugar helps dissolve the cornstarch completely. Stir constantly while heating to prevent lumps. For extra shine, add 1 teaspoon lemon juice at the end.