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Perfect Sour Cherry Lattice Pie with Cardamom

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A cozy and flavorful sour cherry pie featuring a flaky lattice crust and a warm cardamom-spiced filling. This easy homemade recipe balances tart cherries with subtle spice for a memorable dessert.

Ingredients

Scale
  • 2 ½ cups (320g) all-purpose flour
  • 1 tsp granulated sugar
  • 1 tsp salt
  • 1 cup (226g) unsalted butter, cold and cubed
  • 6–8 tbsp ice water
  • 5 cups (700g) pitted sour cherries, fresh or frozen (thawed and drained if frozen)
  • ¾ cup (150g) granulated sugar
  • 2 tbsp cornstarch
  • 1 tsp ground cardamom
  • ½ tsp ground cinnamon (optional)
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1 tbsp unsalted butter (to dot over filling)
  • 1 egg, beaten (for egg wash)
  • Coarse sugar, for sprinkling on the crust

Instructions

  1. Prepare the crust: In a large bowl, whisk together flour, sugar, and salt. Add cold cubed butter and cut into flour using a pastry cutter or fingers until mixture resembles coarse crumbs with some pea-sized pieces (about 5-7 minutes).
  2. Add ice water one tablespoon at a time, mixing gently until dough just holds together when pressed. Divide dough into two disks, wrap in plastic, and chill for at least 30 minutes.
  3. Make the filling: In a bowl, combine cherries, sugar, cornstarch, cardamom, cinnamon (if using), lemon juice, and vanilla extract. Toss gently to coat evenly and let sit while rolling out dough.
  4. Roll out the bottom crust: On a floured surface, roll one dough disk into a 12-inch circle. Transfer to pie dish, pressing into edges without stretching. Trim excess dough leaving about ½-inch overhang.
  5. Fill the pie: Pour cherry filling into crust, spreading evenly. Dot top with small bits of butter.
  6. Create the lattice top: Roll out second dough disk into 12-inch circle. Cut into ½-inch wide strips. Lay half strips horizontally over filling, fold back every other strip, lay a vertical strip, then unfold folded strips over it. Repeat weaving until lattice is complete. Trim edges and tuck overhang under bottom crust edge, crimping to seal.
  7. Brush lattice with beaten egg and sprinkle with coarse sugar.
  8. Bake: Place pie on baking sheet and bake at 400°F (200°C) for 20 minutes. Reduce heat to 350°F (175°C) and bake another 35-40 minutes until crust is golden and filling bubbles. Cover edges with foil if browning too quickly.
  9. Remove from oven and cool for at least 2 hours before slicing to allow filling to set.

Notes

Keep all ingredients cold to ensure a flaky crust. Chill dough before rolling and after assembling. Use cornstarch to prevent soggy filling. If filling is watery, add up to 1 tbsp extra cornstarch. Let pie cool fully before slicing to avoid runny filling. Use a baking sheet under pie to catch drips. Substitute almond flour for gluten-free crust and coconut oil or vegan butter for dairy-free option. For vegan egg wash, use flax egg.

Nutrition

Keywords: sour cherry pie, lattice pie, cardamom pie, homemade pie, cherry dessert, easy pie recipe, flaky crust, tart cherry pie

Find it online: https://yumnode.com/perfect-sour-cherry-lattice-pie-with-cardamom-easy-homemade-recipe/