Dessert

Homemade Cherry Pie with Almond-Flour Crust and Lattice Topping Recipe

ByEthan Lark February 6, 2026February 6, 2026

Introduction

This homemade cherry pie features a tender, buttery crust filled with sweet, juicy cherries in a glossy, slightly thickened filling. Perfect for showcasing seasonal cherries, it’s a classic dessert that’s wonderful warm or at room temperature with a scoop of ice cream.

A round pie with a golden-brown lattice crust sits in a black pan, showing a dark red, glossy fruit filling that peeks through the crisscrossed dough strips. The crust edge is thick, swollen, and textured with a slightly darker baked color, curling upwards. One slice is cut out, revealing a rich, juicy interior with the filling slowly spilling onto the pan. The pie rests on a wood surface, alongside a white plate holding a small folded pastry, and a white plate with blue floral designs holding a dollop of cream. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3⅓ cups all-purpose flour, plus extra for dusting
⅓ cup finely ground almond flour, plus 2 tbsp
2 sticks cold butter
⅓ cup granulated sugar
2 egg yolks
2 lbs sweet cherries, pitted
½ cup cherry jam
¼ cup granulated sugar, plus extra for sprinkling
2½ tbsp cornstarch
1 egg white, beaten

Instructions

Step 1: Make the pie crust by combining the all-purpose flour, ⅓ cup ground almonds, cold butter, ⅓ cup sugar, and ¼ teaspoon salt in a food processor. Blend until the mixture resembles breadcrumbs.
Step 2: Beat the egg yolks with 2 tablespoons cold water and drizzle into the food processor. Blend again until the dough begins to clump.
Step 3: Transfer the dough onto a work surface and knead briefly until smooth. Divide into two pucks, wrap, and refrigerate for 30 minutes.
Step 4: Toss the pitted cherries with cherry jam, ¼ cup sugar, and cornstarch until evenly coated with no dry patches.
Step 5: Preheat oven to 400°F (gas mark 6). Lightly flour a work surface, then roll out one piece of chilled dough to fit a 9-10 inch pie dish, gently patching any cracks.
Step 6: Transfer the dough to the pie dish, allowing a little overhang. Sprinkle the reserved 2 tablespoons of ground almonds evenly on the base, then spread the cherry filling evenly over it.
Step 7: Roll out the second dough piece to cover the pie. Brush the edges of the base with beaten egg white and place the dough lid on top. Pierce a hole in the center for steam to escape, or create a lattice by cutting the dough into strips and weaving them over the filling.
Step 8: Seal and trim the edges, crimp for decoration, and use any scraps to add shapes around the edge if desired. Brush the entire pie with egg wash and sprinkle a little sugar on top.
Step 9: Bake for 55 minutes to 1 hour, checking after 40 minutes. If edges brown too quickly, cover them with foil to prevent burning.
Step 10: Remove the pie from the oven and let it cool for 1 hour before serving to allow the filling to set. Enjoy warm with ice cream if desired.

Tips & Variations

Use frozen cherries if fresh are unavailable, but thaw and drain well to avoid excess liquid in the filling.
For a nut-free crust, replace almond flour with additional all-purpose flour.
To add extra flavor, stir a teaspoon of vanilla extract or a pinch of cinnamon into the cherry filling.
Cover the pie edges with foil halfway through baking to prevent over-browning.

Storage

Store leftover cherry pie in the refrigerator, covered, for up to 3 days. Reheat slices gently in a warm oven or microwave to enjoy the filling warm again. The crust is best eaten within a day or two for optimal flakiness.