Cherry Pie with Lattice Crust

If you are searching for the perfect cherry pie recipe this lattice topped cherry pie is baked in Peugeot’s new ceramic pie dish for bakery quality results. Created in collaboration with Natalya Syanova of Natasha’s Baking this recipe delivers juicy cherry filling and a golden crust with every slice. The 9 inch pie dish is designed to give home bakers reliable results and beautiful presentation.

Pie Crust (for a 9-inch Peugeot pie dish)

• 2 cups (250 g) all-purpose flour
• 1 cup (130 g) whole wheat all-purpose flour
• 1 1/2 teaspoons salt
• 3 sticks (340 g) unsalted butter, very cold
• 3 large egg yolks, very cold
• 3 tablespoons (45 g) sour cream, very cold

Cherry Filling

• 5 to 6 cups (900 g) fresh cherries, pitted
• ½ cup (120 ml) water
• 2 tablespoons (30 ml) freshly squeezed lemon juice
• ⅔ cup (130 g) granulated sugar
• 4 tablespoons (30 g) cornstarch

Prepare the Crust

1. In a large mixing bowl, combine the all-purpose flour, whole wheat flour, and salt.
2. Using a box grater, shred the very cold butter directly into the flour mixture. Toss to coat and mix until you achieve a coarse, sandy texture.
3. In a small bowl, lightly whisk the  egg yolks  with the sour cream, then add to the flour mixture. Gently mix until the dough just comes together.
4. Divide the dough into  two equal portions , flatten into disks, wrap in plastic wrap, and refrigerate for at least  1 hour .

Chef’s Note |  Adding egg yolks to pie dough enriches the crust, giving it a tender, melt-in-your-mouth texture and a naturally golden hue once baked. The yolks also add a subtle richness that pairs beautifully with the bright cherry filling.

Make the Filling

1. In a medium saucepan, combine the cherries, sugar, lemon juice, and ½ cup water.
2. In a small bowl, whisk together the cornstarch with 2–3 tablespoons of water until smooth.
3. Stir the cornstarch slurry into the cherry mixture and cook over medium heat until thickened and glossy. Remove from heat and let cool slightly.

Assemble the Pie

1. Preheat oven to  400°F (200°C) .
2. On a lightly floured surface, roll out one piece of dough into a 12-inch circle. Fit into a  9-inch Peugeot pie dish . Trim excess dough.
3. For the cooled cherry filling into the crust.
4. Roll out the second piece of dough and cut into  1–1.5-inch (2.5–4 cm) strips . Arrange in a lattice pattern over the filling. Trim and crimp the edges.

Bake

1. Bake at  400°F (200°C) for 30 minutes .
2. Cover with foil to prevent over-browning, reduce heat to  350°F (175°C) , and bake for an additional  30 minutes .
3. Let cool for at least 2 hours before slicing.

Serve with vanilla ice cream or lightly whipped cream for the ultimate summer dessert.

View the New Appolia Pie Dish