Table of Contents

Lattice-Topped Triple Cherry Pie: A Burst of Summer in Every Bite

The scent of cherry pie baking is pure nostalgia for me. I remember helping my grandmother pit cherries on her back porch, the juice staining our fingers crimson as we chatted about everything and nothing. That warm, sweet-tart aroma wafting from the oven was the promise of a perfect ending to a summer day, a promise this Triple Cherry Pie certainly delivers. This isn’t just any cherry pie; it’s an explosion of cherry flavor, with a depth and complexity that makes it truly unforgettable.

Recipe Overview

Prep Time: 40 minutes
Cook Time: 50 minutes
Total Time: 2 hours 30 minutes (including cooling)
Servings: 8
Yield: 1 pie
Dietary Type: Vegetarian

Ingredients

(24 ounce) jar morello dark cherries in light syrup
3 tablespoons cornstarch
1/2 cup dried tart cherries (about 3 ounces)
1 cinnamon stick, broken in half
1 whole nutmeg, cracked in half with mallet
1 whole star anise
1 lb fresh bing cherries, pitted
1/2 cup sugar
2 pie crusts (store-bought or homemade)
Whipping cream (for glaze)

Equipment Needed

Medium bowl
Heavy large saucepan
Measuring cup
9-inch diameter glass pie dish
Rolling pin
Floured surface
Rimmed baking sheet

Instructions

Begin by straining the syrup from the Morello cherries into a measuring cup. Set the cherries aside.
In a medium bowl, combine the drained Morello cherries, 1/4 cup of the strained Morello syrup, and 3 tablespoons of cornstarch. Stir to ensure the cherries are evenly coated with the cornstarch mixture. This will help to thicken the filling beautifully.
In a heavy large saucepan, combine the remaining strained Morello syrup, 1/2 cup of dried tart cherries, the broken cinnamon stick, the cracked nutmeg, and the whole star anise. These aromatics will infuse the syrup with a wonderful depth of flavor.
Cover the saucepan and simmer the mixture over medium-low heat until the dried cherries are plump, about 10 minutes. This step is crucial for rehydrating the dried cherries and allowing them to release their flavor.
Uncover the saucepan, increase the heat to medium, and simmer until the mixture bubbles thickly and is reduced to 3/4 cup, stirring occasionally. This will take about 10 minutes longer. Keeping a close eye on the syrup as it reduces is important to prevent burning.
Discard the cinnamon stick, nutmeg, and star anise. They’ve done their job of imparting flavor and are no longer needed.
Add the 1 lb of pitted Bing cherries and 1/2 cup of sugar to the saucepan, and stir over medium-low heat until the sugar dissolves. This ensures that the sugar is evenly distributed and doesn’t create a gritty texture in the filling.
Increase the heat to medium and simmer until the fresh cherries are tender when pierced with a sharp knife, about 5 minutes. Be careful not to overcook them, as they will continue to cook in the oven.
Add the Morello cherry mixture to the saucepan and stir over medium heat until the mixture bubbles and thickens, about 3 minutes. This final step brings all the cherry elements together into a cohesive and luscious filling.
Transfer the pie filling to the medium bowl and cool completely. Letting the filling cool to room temperature prevents the crust from becoming soggy during baking. This can take an hour or two, so plan accordingly.
Position a rack in the bottom third of the oven and preheat to 400°F (200°C). Baking the pie on the lower rack helps to ensure that the bottom crust is fully cooked.
Roll out 1 pie crust on a lightly floured surface to a 12-inch round. Work quickly and gently to prevent the dough from becoming tough.
Transfer the rolled-out crust to a 9-inch-diameter glass pie dish. Carefully ease the crust into the dish, ensuring it fits snugly.
Trim the dough overhang to 1 inch. This will give you enough dough to create a decorative edge.
Spoon the cooled filling into the crust. Make sure the filling is evenly distributed.
Roll out the second pie crust on a lightly floured surface to a 13×10-inch rectangle. This larger size is needed for creating the lattice top.
Cut the dough rectangle lengthwise into 3/4-inch-wide strips. A pizza cutter or a sharp knife works well for this.
Arrange 5 dough strips across the cherry filling in one direction and 5 strips in the opposite direction, forming a lattice, spacing evenly, weaving if desired. The lattice top not only looks beautiful but also allows steam to escape during baking.
Brush the bottom crust edge lightly with whipping cream and press the dough strips to the crust to seal. This helps to create a good seal and prevents the filling from leaking.
Trim any overhang from the dough strips.
Turn the dough edge of the bottom crust up over the dough strips, pinching gently to seal.
Crimp the edges decoratively. There are many ways to crimp a pie crust edge, from simple fork marks to more elaborate designs.
Brush the edges and lattice lightly with whipping cream. This gives the crust a beautiful golden-brown color and adds a touch of richness.
Place the pie on a rimmed baking sheet and bake until the crust is golden brown and the filling bubbles thickly, about 50 minutes. The rimmed baking sheet will catch any drips from the filling. If the crust starts to brown too quickly, you can tent it with foil.
Transfer the pie to a rack and cool to lukewarm, about 2 hours. Allowing the pie to cool completely before serving is crucial for the filling to set properly.

Expert Tips & Tricks

For a flakier crust: Use very cold butter or shortening and ice water when making your pie dough. Avoid overworking the dough, as this can develop the gluten and make the crust tough.
To prevent a soggy bottom crust: Blind bake the bottom crust for 15 minutes before adding the filling. You’ll want to weight it down with pie weights or dried beans.
If your filling is too runny: You can add an extra tablespoon of cornstarch to the filling before baking.
Make ahead: The cherry filling can be made a day in advance and stored in the refrigerator. The unbaked pie can also be assembled and refrigerated for several hours before baking.

Serving & Storage Suggestions

Serve the pie slightly warm or at room temperature. A scoop of vanilla ice cream or a dollop of whipped cream complements the cherry flavors beautifully. Leftover pie can be stored at room temperature for up to 2 days or in the refrigerator for up to 4 days. To reheat, warm in a preheated oven at 350°F (175°C) for 10-15 minutes. For longer storage, the baked pie can be frozen for up to 3 months. Thaw completely before serving.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	322.9 kcal	N/A
Calories from Fat	97 g	30%
Total Fat	10.8 g	16%
Saturated Fat	3.6 g	17%
Cholesterol	0 mg	0%
Sodium	207 mg	8%
Total Carbohydrate	56.2 g	18%
Dietary Fiber	3.1 g	12%
Sugars	35.5 g	142%
Protein	2.6 g	5%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

Gluten-Free: Use a gluten-free pie crust. Many store-bought options are available, or you can make your own using a blend of gluten-free flours.
Vegan: Use a vegan pie crust made with oil or vegan butter. Substitute the whipping cream glaze with a plant-based milk, such as almond or soy milk, or brush with melted coconut oil.
Different Fruits: Substitute some of the cherries with other fruits, such as blueberries, raspberries, or peaches. Adjust the sugar accordingly, depending on the sweetness of the fruit.
Spiced Up: Add a pinch of ground cloves or allspice to the filling for a warmer, more complex flavor.

FAQs (Frequently Asked Questions)

Q: Can I use frozen cherries instead of fresh Bing cherries?
A: Yes, you can use frozen cherries. Make sure to thaw them completely and drain off any excess liquid before adding them to the filling. You may need to adjust the cooking time slightly.

Q: My pie crust is browning too quickly. What can I do?
A: Tent the pie with foil during the last 15-20 minutes of baking to prevent the crust from burning.

Q: Can I make the pie ahead of time?
A: Yes, you can make the pie a day in advance. Store it in the refrigerator and reheat it slightly before serving.

Q: What’s the best way to prevent the bottom crust from getting soggy?
A: Blind baking the crust and ensuring the filling has cooled completely before pouring it into the crust are both helpful techniques.

Q: Can I use different types of cherries?
A: Absolutely! Feel free to experiment with different varieties of cherries to customize the flavor of your pie. Rainier cherries would add a lovely sweetness.

Final Thoughts

This Lattice-Topped Triple Cherry Pie is more than just a dessert; it’s a celebration of summer’s bounty and a testament to the magic of simple, seasonal ingredients. Don’t be intimidated by the slightly longer ingredient list – each cherry element plays a vital role in creating a symphony of flavor. Bake it, share it, and savor every sweet-tart bite. And if you happen to have any leftover cherries from your cherry-pitting session, consider infusing them in a little bourbon for a delightful cherry cordial! I’d love to hear about your experience with this recipe, so please leave a comment below with any questions or variations you try. Happy baking!

Lattice-Topped Triple Cherry Pie Recipe