Cherry Hand Pies with Lattice Top

Steps

1. 1

   Prepare the cherry filling

   • In a small bowl, combine the pitted and halved cherries, granulated sugar, cornstarch, lemon juice, salt, and vanilla extract (if using).
   • Stir gently until the cherries are evenly coated.
   • Let the mixture sit for 5 minutes, allowing the juices to begin releasing.
   • The filling should look wet but not swimming in liquid; if there's excess liquid pooled at the bottom, drain off about half of it.
   • This step prevents soggy pies.

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   Ready when: Cherries are coated and some liquid has pooled

   Tip: Draining excess liquid is essential—wet filling will make the crust soggy and cause the pies to leak during baking

2. 2

   Cut the pie dough rounds

   • On a lightly floured work surface, roll out one disk of pie dough to about 1/8 inch (3 mm) thick.
   • Using a 9-inch (23 cm) round cutter (a bowl works in a pinch), cut out 4 circles.
   • Transfer each circle to the prepared baking sheet, leaving 2 inches (5 cm) of space between them.
   • Re-roll the scraps and cut one more circle if possible.
   • Repeat with the second disk of dough, aiming for 8 circles total.
   • Cover all circles with plastic wrap and refrigerate while you prepare the lattice strips.

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   Ready when: Eight 9-inch circles are cut and arranged on baking sheets

   Tip: Keep pie dough as cold as possible—cold dough rolls more easily and produces a flakier crust

3. 3

   Cut lattice strips

   • From the remaining scraps of pie dough (or roll out a small portion if needed), cut strips approximately ½ inch (1 cm) wide and 6 inches (15 cm) long.
   • You'll need 4–5 strips per pie, so aim for 32–40 strips total.
   • Lay them on a separate parchment-lined baking sheet and refrigerate until needed.

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   Ready when: Strips are uniform, approximately ½ inch wide and 6 inches long

   Tip: Cut strips on the thinner side so they bake through and become crispy before the crust edges brown too much

4. 4

   Fill the pies

   • Remove the dough circles from the refrigerator.
   • On each circle, mound about 3 tablespoons (45 ml) of the cherry filling in the center, leaving a ¾-inch (2 cm) border of bare dough.
   • The filling should mound slightly but not overflow.

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   Ready when: All 8 pies are filled with cherries, with a clear border of dough visible

   Tip: Use too much filling and the pies will burst open; too little and the lattice will look sparse

5. 5

   Create the lattice top

   • Take a cold dough strip and lay it diagonally across a filled pie.
   • Take another strip and lay it in the opposite diagonal direction, creating an X.
   • Add two more strips parallel to the first two, spacing them about ½ inch (1 cm) apart, to create a woven lattice pattern.
   • You'll have about 4–5 strips per pie crisscrossing.
   • Trim any strips that overhang the pie edge.
   • Repeat for all 8 pies.

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   Ready when: All 8 pies have neat lattice tops with trimmed edges

   Tip: Work quickly and keep strips cold—they crack if allowed to warm. If a strip breaks, discard it and use a fresh one

6. 6

   Seal and brush

   • Fold the border of dough up and over the lattice edge, pinching it gently to seal and create a small crimped rim around each pie.
   • Using a pastry brush, lightly brush the entire top of each pie—lattice, rim, and any exposed dough—with the egg wash.
   • If desired, sprinkle a tiny pinch of coarse sugar over the top for shine and crunch.

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   Ready when: All pies are sealed with a crimped rim and evenly brushed with egg wash

   Tip: Don't skimp on egg wash—it creates the signature golden-brown shine and helps the sugar adhere

7. 7

   Chill before baking

   • Refrigerate the assembled pies for at least 20 minutes (or up to 1 hour).
   • This rest is crucial—it prevents the dough from shrinking during baking and helps the filling set slightly so it doesn't leak.

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   Ready when: Pies are cold to the touch and rigid

   Tip: This step is not optional—it prevents shrinkage and leaking

8. 8

   Bake the hand piesOven 400°F / 205°C

   • Preheat the oven to 400°F (200°C).
   • Bake the chilled pies for 22–24 minutes, until the crust is deep golden brown and the filling just begins to bubble slightly at the edges (you may see a small ooze of cherry juice at the edge, which is fine and indicates the filling is set and warm).
   • Rotate the baking sheets halfway through if your oven has a hot spot.
   • The lattice strips should be crispy and the rim should be mahogany-brown.

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   Ready when: Crust is deep golden brown; filling is hot and bubbling slightly at edges

   Tip: Watch the oven door after 18 minutes to prevent over-browning; if the edges are browning too fast, tent loosely with foil

9. 9

   Cool before serving

   • Allow the pies to cool on the baking sheets for at least 10 minutes before serving.
   • They will firm up slightly and be easier to handle.
   • The filling will continue to set as it cools.
   • Serve warm or at room temperature.

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   Ready when: Pies are warm but cool enough to pick up without burning fingers

   Tip: Resist cutting into them while they're very hot—the filling will be runny. A 10-minute rest makes a huge difference