Duncan Hines Cherry Pie Recipe: Lattice-Topped Summer Classic

There’s nothing quite like a lattice-topped cherry pie to capture the essence of summer desserts. This version delivers the classic sweet-tart flavor of cherries encased in a flaky, buttery crust, with a design that’s as beautiful as it is delicious.

The filling balances perfectly ripened cherries with just the right amount of sugar and a touch of almond extract for depth. The lattice crust isn’t just for looks—it allows steam to escape while baking, ensuring the pie sets properly without a soggy bottom.

Baking this pie fills the kitchen with an aroma that’s impossible to resist. The cherries soften into a rich, glossy filling, while the crust turns golden and crisp, creating a dessert that’s as satisfying to make as it is to eat.

Serve it warm with a scoop of vanilla ice cream for a true taste of nostalgia. Here’s how to make it.

Ingredients for Duncan Hines Cherry Pie

Classic summer flavors start with tart cherries and flaky, buttery crust ingredients.

The cherries are the heart of this pie. Sour Montmorency cherries (frozen works perfectly) give that perfect sweet-tart balance. Whole Foods and Trader Joe’s carry them seasonally, but most grocery stores have frozen bags year-round. For the crust, European-style butter like Plugrá gives superior flakiness—worth the extra dollar. Always keep your butter ice-cold until ready to use.

No tart cherries? Sweet cherries plus 1 extra tbsp lemon juice gets you close. Out of almond extract? Vanilla extract at double the amount works in a pinch. The cornstarch can be swapped for tapioca starch or instant ClearJel—just don’t use flour, which makes the filling cloudy. For the lattice, a simple egg wash (1 egg + 1 tbsp water) gives that golden shine.

The pie keeps beautifully at room temperature for 2 days (covered loosely with foil). Refrigerate for up to 5 days if your kitchen runs warm. The filling thickens more as it cools. Always serve slightly warm—10 seconds in the microwave brings it right back to life.

Step-by-Step Instructions for Lattice-Topped Cherry Pie

Here’s the method for creating this timeless pie with a flaky lattice crust.

Step 1: Prepare the Cherry Filling

In a large saucepan, combine the 6 cups Pitted Tart Cherries, ¾ cup of the 1.25 cup Granulated Sugar, 0.25 cup Cornstarch, and 0.5 tsp Almond Extract. Stir gently over medium heat until the mixture thickens and comes to a boil.

Cook for an additional 1-2 minutes until the filling is thick and bubbly. Remove from heat and let it cool completely while you prepare the crust. This step ensures your pie sets properly without a runny filling.

Step 2: Make the Pie Dough

In a food processor, pulse the 2.5 cups All-Purpose Flour and 0.5 tsp Salt to combine. Add the 1 cup Unsalted Butter (cut into small cubes) and pulse until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.

With the processor running, slowly add the 0.5 cup Ice Water through the feed tube, processing just until the dough begins to come together. Divide the dough into two equal portions, flatten into discs, wrap in plastic, and refrigerate for at least 1 hour.

Step 3: Assemble the Pie

On a lightly floured surface, roll out one dough disc to a 12-inch circle and transfer it to a 9-inch pie dish. Trim the edges, leaving a ½-inch overhang. Spoon the cooled cherry filling into the crust.

Roll out the second dough disc to the same size. Cut into 10-12 strips for the lattice top. Weave the strips over the filling, then trim and crimp the edges. Brush the lattice with a beaten large egg mixed with 1 tablespoon of the remaining Granulated Sugar for a golden finish.

Step 4: Bake to Perfection

Preheat your oven to 375°F. Place the pie on a baking sheet lined with parchment paper to catch any drips. Bake for 45-50 minutes until the crust is deep golden brown and the filling is bubbly.

If the edges begin to brown too quickly, cover them with foil or a pie shield. Let the pie cool for at least 2 hours before slicing to allow the filling to set completely.

Step 5: Serve and Enjoy

Slice the pie into 8 even portions and serve each piece warm with a scoop of Vanilla Ice Cream if desired. The contrast of warm, tangy cherries with the cold, creamy ice cream completes this classic dessert experience.

Dietary Considerations for This duncan hines cherry pie

Gluten-Free Option

Swap the all-purpose flour for a 1:1 gluten-free baking blend like King Arthur’s Measure for Measure. Add 1 tsp xanthan gum if your blend doesn’t include it. The dough will be slightly stickier, so chill it for 30 extra minutes before rolling. 💪

Lower Sugar Version

Reduce the granulated sugar to ½ cup in the filling and use 2 tbsp erythritol in the crust. The tart cherries will still shine, and you’ll cut sugar by nearly half. I find Swerve bakes beautifully without aftertaste.

Vegan Adaptation

Replace the butter with cold coconut oil or vegan butter like Miyoko’s. Use flax egg (1 tbsp ground flax + 3 tbsp water) for the wash. The lattice may brown faster, so tent with foil at the 30-minute mark.

Nut-Free Consideration

Omit the almond extract and use 1 tsp vanilla extract instead. This keeps the flavor rich while making it safe for nut allergies. I’ve tested this swap—it’s just as aromatic and delicious.

Dairy-Free Crust

Use vegan butter or shortening in the dough, and brush the lattice with coconut milk for a golden sheen. Earth Balance butter works well here. The texture stays flaky, and no one will guess it’s dairy-free.

Egg-Free Wash

For the lattice topping, brush with 2 tbsp milk or non-dairy milk instead of egg wash. This gives a lovely shine without eggs. Use full-fat for best browning results. ✨

Frequently Asked Questions