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Lattice-Topped Sour Cherry Pie 


  • Pie crust for double crust pie
  • 1 cup brown sugar
  • 2 tbsp all purpose flour
  • 1 tsp grated lemon zest
  • 1/8 tsp salt
  • 3 cups pitted cherries, preferably sour cherries
  • 2 tbsp butter

Temperature: 400 ° F


Line the Emile Henry 9" pie dish with one of the circles, pressing it into the bottom and sides. Preheat oven to 400F. Stir together the sugar, flour, lemon zest and salt. Toss the cherries with the mixture and pour them into the Emile Henry 9" pie dish. Cut the remaining circle of dough into strips and 1/2" wide. Decorate the top of the pie with criss-crossing strips of dough woven into a lattice pattern, pressing the ends of the strips to secure them to the rim of the crust. Bake the pie for about 40 minutes, until golden.

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