Amish Cherry Pie Recipe: Homestyle Spice-Infused Filling in Flaky Lattice Crust

This Amish cherry pie recipe delivers the kind of homestyle comfort that makes Sunday suppers legendary. The secret lies in a lattice crust that stays flaky while holding its shape, and a filling packed with spiced cherries that taste like summer in every bite.

I've perfected this version after years of testing, balancing traditional Amish techniques with modern convenience—no refined sugar overload, just natural sweetness and warm spices that create that signature rustic flavor.

The crust starts with cold butter cut into flour until it resembles coarse crumbs—this creates those signature flaky layers when baked.

For the filling, we use a mix of fresh and frozen cherries (pitted by hand for authenticity) simmered with just enough sugar to highlight their natural sweetness, plus cinnamon, nutmeg, and a touch of vanilla for depth.

The lattice design isn't just decorative; it creates perfect air pockets while keeping the filling tender.

What you'll end up with is a pie that looks like it came straight from an Amish bakery—golden crust with delicate lattice patterns, juicy cherry filling that's not too sweet, and a spiced aroma that fills your kitchen.

The crust stays crisp at the edges while remaining tender underneath, and each slice delivers that perfect balance of tart and sweet with warm spice notes that linger.

Serve warm with a scoop of vanilla ice cream or a dollop of homemade whipped cream for the full experience. This pie keeps well for up to 3 days, making it perfect for gatherings or when you want to treat yourself to a taste of tradition.

Let's get started on making this classic dessert your new favorite.

Ingredients for amish cherry pie

The heart of this Amish cherry pie: flour, butter, cherries, and spices that sing with tradition.

The butter is non-negotiable—cold and cubed—cut into the flour until it looks like coarse crumbs. That's how you get that signature flaky texture. Plugrá butter from the bulk section at Whole Foods is my go-to, but any high-fat unsalted butter works. For the cherries, I always mix fresh and frozen (pitted by hand) to balance juiciness and convenience. Trader Joe's frozen cherries are perfect for this—no pits, no hassle. The cinnamon and nutmeg? Freshly ground makes all the difference—Penzeys spices are worth the splurge.

No fresh cherries? Frozen works perfectly—just thaw and drain them well. Running short on vanilla? Almond extract at half the amount adds depth, though it's not the same. The lattice topping is where the magic happens—skipping it means missing out on that rustic charm. For the crust, if you don't have coarse sugar, regular sugar pulsed in a food processor does the trick. And if your dough feels too dry, add ice water one teaspoon at a time—it's better to have it too cold than too sticky.

This pie tastes even better the next day, so bake it ahead if you can. Store it in an airtight container at room temperature for up to 3 days, or freeze the whole pie (uncut) for up to 3 months. The lattice stays crisp if you reheat slices in the oven for 5 minutes at 350°F. And trust me—the aroma alone is worth every minute of the 50-minute bake time.

Step-by-step instructions for Amish cherry pie

Here's how to create that signature flaky crust and spiced cherry filling—every layer matters.

In a large bowl, combine the 3 cups All-Purpose Flour and 0.5 tsp Salt. Cut in the 1 cup Unsalted Butter (keep it cold) using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. This texture is crucial for flaky layers.

Gradually add the 0.5 cup Ice Water, 1 tablespoon at a time, mixing gently with a fork until the dough just comes together. Avoid overmixing—just until it holds when pressed. Divide the dough into two equal discs, wrap in plastic, and chill for at least 1 hour (or up to 2 days). The cold dough prevents shrinking and ensures those perfect flaky layers.

In a large bowl, combine the 4 cups Fresh Cherries, 1.5 cups Granulated Sugar, 2 tsp Ground Cinnamon, 0.5 tsp Ground Nutmeg, 1 tsp Pure Vanilla Extract, and 1 tbsp Lemon Juice. Stir gently to coat the cherries evenly with the spice mixture. Let this sit for 10 minutes while you roll out the crust—this allows the flavors to meld and the juices to begin releasing.

Here's the thing—don't skip the lemon juice. It brightens the cherries and prevents the filling from turning bitter as it bakes. The nutmeg adds that classic Amish warmth, so don't hold back on the freshly grated amount.

Preheat your oven to 375°F. On a floured surface, roll out one dough disc into a 12-inch circle (about ⅛-inch thick). Transfer to a 9-inch pie dish, trim the edges, and crimp decoratively. Pour the cherry mixture into the crust, mounding it slightly in the center.

For the lattice: Roll out the second dough disc, then cut it into 1-inch strips. Arrange half the strips vertically (about 1 inch apart) over the filling, then weave the remaining strips horizontally to create the classic diamond pattern. Brush the lattice with beaten 1 whole Large Egg for a golden finish. Sprinkle the 2 tbsp Coarse Sugar evenly over the top—this caramelizes beautifully during baking.

Place the pie on a baking sheet (to catch any drips) and bake for 45-50 minutes until the crust is deep golden brown and the filling bubbles gently at the edges. The lattice should look crisp and the filling should be thickened but still juicy.

I know it seems like too long, but trust me—this slow bake ensures the filling sets properly while keeping the crust flaky. If the edges brown too quickly, cover them loosely with aluminum foil after 30 minutes. Let the pie cool completely before slicing (at least 2 hours), or the filling will run everywhere.

Essential equipment for perfect results

Pie Dish Essentials

For this Amish cherry pie, a 9-inch glass or ceramic pie dish is ideal—it distributes heat evenly and creates that perfect golden crust. I use Pyrex glass dishes because they handle temperature changes without cracking. If you don’t have one, a lightweight aluminum pie pan works too, but avoid dark-colored pans—they can over-brown the crust. Just

Pastry Tools

A pastry cutter or fork is essential for cutting cold butter into flour until it reaches coarse crumbs—this creates those signature flaky layers. My go-to is a Lodge pastry blender, but a sturdy fork works in a pinch. For rolling out the dough, a 12-inch pizza peel or rolling pin (like the OXO Good Grips) makes the job easier. If your dough feels too sticky, chill it for 10 extra minutes before rolling. ❄️

Lattice Cutter

Creating the classic lattice top is easier with a pie lattice cutter (available at Williams Sonoma or Sur La Table), but you can DIY with a sharp knife and steady hands. Cut the dough into 1-inch strips for clean, even patterns.

For extra precision, place a ruler under the dough while cutting. The lattice isn’t just decorative—it allows steam to escape while keeping the filling tender. 🔪

Baking Sheet

Line a half-sheet baking pan (13x18 inches) with parchment paper to catch any filling drips during baking. This prevents a messy oven and makes cleanup a breeze. I like Starfrit baking sheets because they’re sturdy and non-stick.

If you’re short on space, a wire cooling rack placed under the pie dish helps prevent soggy bottoms while cooling. 🍃

Cooling & Storage

After baking, let the pie cool completely (at least 2 hours) on a wire rack before slicing. For storage, transfer leftovers to an airtight container—I use Rubbermaid Brilliance containers—to keep the crust crisp.

If freezing, wrap the whole pie in plastic wrap and aluminum foil for up to 3 months. Reheat slices in a 350°F oven for 5 minutes to restore that fresh-baked texture. ❄️

Frequently asked questions