A delicious Cherry Almond Lattice Pie filled with sweet, fresh cherry filling. With step by step photos to show you how to make this pie, I share my shortcut to making this stunning lattice top.
Sour cream pastry (double)
360g all-purpose flour
4 teaspoons granulated sugar
1 teaspoon salt
220g unsalted butter, cold & cubed
120ml sour cream
Cherry pie filling
659g fresh cherries, halved and pitted
3 tablespoons cornflour (starch)
1 1/2 tablespoons lemon juice
Zest of one lemon
1 teaspoon vanilla extract
½ teaspoon almond extract
½ teaspoon salt
25g ground almonds (almond meal)
2 tablespoons butter, cubed
1 egg, for egg wash
30g sliced almonds, toasted
1 tablespoon course sugar, optional
For the sour cream pastry:
- Add the flour, sugar and salt into a food processor and pulse quickly to mix. Add the butter and sour cream and pulse for 10 to 20 seconds until the mixture resembles breadcrumbs with some pea size chunks.
- Turn out onto a floured surface and bring the pastry together with your hands. Knead a couple of times until it comes together. Shape into a disc and refrigerate for 30 minutes to 1 hour.
For the cherry filling:
- Meanwhile place the cherries, sugar, cornflour, lemon zest and juice, vanilla and almond extract and salt into a saucepan and heat over medium-low heat. Bring the mixture to a simmer, stirring constantly until the mixture starts to thicken. This takes 5 minutes. Keep an eagle eye on the mixture as the sauce thickens quickly and you don’t want it to become too thick. Remove from the stove top and allow to cool to room temperature.
- Remove your pie dough disc from the refrigerator and cut in ½.
- On a floured surface, roll the dough out into a 12-inch circle. Place the dough gently into a 9-inch deep pie pan; the edges should overhang a little over the side of a pie pan. You can do this by flouring a rolling pin and rolling the dough loosely around it, then unrolling it into the pan. Place in the refrigerator.
- Roll the second pie dough disc on a lightly floured surface to 10 inches in diameter. If using my recommended lattice cutter then following manufacturer’s instructions, place the dough disc over the cutter. Use your rolling pin to press the dough firmly onto the cutter. Place cutter and dough into the freezer for 20 minutes. Once very cold, gently separate the lattice cutter into to. (Please refer to my images above)
- If you do not have a lattice cutter then prepare the pasty top as you normally would.
- Remove the pie pan from the fridge and sprinkle the ground almonds onto the bottom of the pie. Then pour the cherry filling into the pie dough. Distribute the cubed butter over the filling. Turn out the dough from the lattice cutter and place over the pie filling. Trim the edges of the dough and tuck in any excess around the edges and crimp to seal. Refrigerate pie for 30 minutes (or freeze for 15 minutes) whilst pre-heating the oven to 220C / 425F
- Beat together egg and 1 tablespoon milk for the egg wash. Gently brush the lattice and pie edges and then sprinkle with course sugar. Bake for 20 minutes before reducing the oven temperature to 190C / 375F and continue to bake until the crust is golden brown and cherry filling bubbling, about 40-50 minutes. If the edges of the pie become too golden then tent with foil after 20 minutes. Remove from the oven and sprinkle with toasted flaked almonds.
- If you’d like pie to hold its shape once cut, then allow pie to cool completely and refrigerate. In my opinion it’s best served warm with a dollop of ice-cream.
Store: The pie can be kept wrapped tightly in cling film in the refrigerator for up to 3 days. The pastry will start to soften. If reheating the whole pie, then place in a preheated oven for 20 minutes to warm through and crispen up the pastry.
Freeze: The baked pie freezes well for up to 3 months. Thaw overnight in refrigerator and allow to come to room temperature before eating. Alternatively make the dough and form into a tightly wrapped disc, then make the pie filling and store in an airtight container. Both raw dough and cherry filling can be frozen for up to 3 months. Thaw overnight in refrigerator, continue the steps in the recipe to making and baking your cherry pie.
Alternative Pastry: If you don’t want to use this sour cream pie crust then you can make a more traditional Sweet Short Crust Pastry. Please refer to my Sweet Shortcrust Pastry Guide.
Keywords: Cherry Almond Pie, Cherry Pie, dessert