As much as I love cooking for others, sometimes I want a simple dessert that looks nice but doesn’t take too much effort. This cherry pie is the epitome of easy but looks stunningly professional. The lattice design is a lot less complicated than it looks. I made it for one of our Sunday night family dinners but I think this would be great to take to a work or Christmas party too.
Grab two ready-to-bake pie crusts. Of course you can make your own crust, which is preferred of course, but we don’t always have time for that. So unravel the ready-made dough and lie it flat.
Press one of the pie crusts into a 9 inch round glass pie plate. Use your fingers to press the dough firmly against the sides. Then pour in 2 21 ounce cans of cherry pie filling. There is a reduced sugar version that works well too. Make sure there is a little dough coming up on the sides so that the lattice top has something to stick to.
On the other pie crust, cut off a small portion of the rounded edge on either side. Use a knife to etch 6 fairly even strips of dough. The picture is a little too light, but if you look closely you’ll see my markings. When you like the spacing, cut out the strips.
If you have never done a lattice top, practice with the strips before you put them on the pie. The idea is to alternate each strip in an over-under pattern. My first row is over, under, over.
My second row will be under, over, under. The third row will be back to over, under, over.
Once you get the hang of it, place the lattice strips on the cherry pie, letting the extra dough fall off the sides. You can also do this lattice design with 8 strips, 4 on each side and following the same pattern.
Peel away any extra dough and then use a fork to press the lattice top into the dough underneath the cherry pie filling. You may need to use the extra dough you cut off to fill in any gaps as you move around the pie. In order to get a golden top, brush a teaspoon of milk on the dough and sprinkle on a dash of sugar.
Now put the cherry pie into an oven set at 425 degrees and bake it for 40-45 minutes or until it is golden brown. If you have the time, wrap the sides of the pie in foil so that they do not burn. But if not, the edge of your pie will just be a little extra crispy.
Voila! Dessert on a dime and in less than an hour! I just love the bright red color of the cherry pie filling and the look of the lattice top. It just signals “Christmas” to me and makes me feel all warm and fuzzy, lol! For more holiday pie ideas, you may like to check out my 3 Step Dutch Apple Pie or my Traditional Pumpkin Pie. And there are even more recipes on my Delectable Desserts and Christmas Cookies boards on Pinterest. Happy cooking y’all!
- 2 ready-to-bake pie crusts
- 2 21 oz cans of cherry pie filling
- 1 tsp milk
- Dash of sugar
- Heat oven to 425 degrees.
- Roll out dough and lie flat.
- Press one pie crust into a 9 inch glass pie plate.
- Pour in the cherry filling.
- On a flat surface, cut off a small portion of two opposite sides of the dough.
- Mark out 6 even strips for the lattice top and cut.
- Lay the first row of lattice strips in an over, under, over pattern.
- Lay the second row under, over, under. The third row is over, under, over.
- Cut off any extra dough and use a fork to press the edge of the lattice into the other dough.
- Brush the milk and sprinkle the sugar on top.
- Cover the edge of the pie in foil to keep the sides from burning, but don't cover the whole pie.
- Bake at 425 for 40-45 minutes or until golden brown.