Cherry Pie Cake with Lattice Crust
I love pie possibly equally to as much as I love cake. Just depends on my mood. Which is why this combo, cherry pie cake with lattice crust, is oh so genius.
This is the dessert for my indecisive sweet tooths. The ones who stand at a dessert case and can’t decide between the soft cake and the flaky pie. Now you don’t have to! And with a cherry pie filling that’s gooey and perfectly tart and sweet… holy pie-cake, we’ve got a match made in heaven.
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CHERRY PIE CAKE WITH LATTICE CRUST
This dessert makes me feel like a pastry mastermind, all while being relatively simple to put together. You’ll start by making your cherry filling, since it will need to cool before baking with the cake and crust. The cake itself is buttery and delicious, and we’ll partially bake it on its own to help it set. For the top, it’s a classic lattice pie crust that bakes off flaky! Each makes uniquely perfect layers that go together deliciously.
It’s like if a cherry coffeecake and a cherry pie had a baby. Where a coffeecake might have a streusel topping, this one has pie crust!
Why do you par-bake the cake in this recipe? Since this dessert has three layers — cake, cherry filling, and pie crust — the cake needs a head start in the oven to rise and set slightly. Par-baking ensures an even bake and distinct, clean layers when sliced.
INGREDIENTS
- Cherries: The star fruit for the filling, providing natural sweetness and tartness
- Granulated Sugar: Sweetens the filling and cake, helps with browning
- Lemon Juice: Brightens the cherry flavor and adds acidity for balance
- Salt: Enhances overall flavor and balances sweetness in all components
- Cornstarch: Thickens the cherry filling to avoid sogginess
- All-Purpose Flour: Provides structure for the cake and crust
- Baking Powder: Leavening agent for a light, evenly risen cake
- Unsalted Butter: Adds richness, moisture, and flakiness in both cake and crust
- Eggs: Bind and enrich the texture of the cake and crust
- Vanilla Extract: Adds depth and warmth to the cake’s flavor
- Whole Milk: Moisture and tenderness for a soft cake crumb
- Coarse Sugar: Adds a crunchy, sparkly finish to the crust
What does the reverse creaming method do? Instead of creaming butter and sugar first, the reverse creaming method starts by mixing the butter into the dry ingredients. This coats the flour in fat, limiting gluten development and helping the cake bake more evenly. The result is a tighter, more tender crumb and a level, uniform top.
HOW TO MAKE CHERRY PIE CAKE WITH LATTICE CRUST
Start by making the cherry filling at least an hour ahead so it can cool completely. In a medium pot, whisk together cornstarch and water, then add cherries, sugar, lemon juice, and a pinch of salt. Cook over medium heat, stirring often, until thickened (about 8–10 minutes). Transfer to a bowl to cool. After 5-10 minutes at room temperature, you can refrigerate it, just be sure to stir it occasionally for even cooling.
Preheat your oven to 350°F and grease a 9-inch pie dish. For the cake base, mix together flour, sugar, salt, and baking powder in a bowl. Add softened butter and beat until the mixture resembles coarse sand. In a separate bowl, whisk together a whole egg, vanilla, and milk. Pour half of the wet mixture into the dry and beat for 30 seconds, then add the rest and mix just until combined.
Spread the batter evenly into your dish and par-bake for 12 minutes — the edges should be set while the center stays slightly wobbly. Let it cool slightly while you make the crust.
For the dough, mix flour and salt, then cut in cold butter until sandy. Add cold water and press into a dough ball. Roll it between parchment sheets to ⅛-inch thick and chill for at least 10 minutes. Cut into 1-inch vertical strips.
To assemble, spoon the cooled cherry filling over the cake base, leaving a small border. Lay half the strips vertically over the top, then weave the remaining strips horizontally to form a lattice. Trim excess dough and use it to line and reinforce the rim, folding and crimping if desired. Chill the assembled pie for 5 minutes.
Reduce the oven to 325°F. Whisk the egg yolk with a splash of milk and brush over the crust, then sprinkle with coarse sugar. Bake for 50–60 minutes, until the crust is golden and the top is puffed. Let cool for 1 hour before serving. Enjoy!
3 reasons you’ll love this cake-pie combo
TIPS & VARIATIONS
- It’s very important you make your cherry filling in advance for it to cool. If the cherries are hot, they can collapse the structure of the par-baked cake and prohibit it from baking properly
- Speaking of cooling, make sure your pie crust is chilled before it hits the oven. This will ensure a good bake and that flaky finish. The butter will release steam as it bakes from cold in the oven.
- You want don’t want to overcrowd the top of your cherry filling with the raw pie dough. You should use up most, if not all of it, making the rim to form your crust once you’ve made your lattice. If you have any pie scraps leftover, use them to make a scrap apple pie!
MAKING AHEAD & STORING
Your cherry pie filling can be made in advance and stored in an airtight container in the fridge for up to a week or 2-3 months in the freezer.
Once made, this cake is best within the first 24 hours. If needed, you can store it in an airtight container for 3-4 days.
MORE CHERRY RECIPES
If you love a cherry coffecake, this is the best Cherry Coffeecake. Tender, cherry-packed, and with a buttery crumble on top! For something a little fancier, try this Black Forest Tiramisu. Layers of homemade chocolate ladyfingers, sweetened cream cheese, and cherry sauce. If you love a challenge, try making this One Pie with Four Flavors! There is a quarter for each filling: cherry, apple, blueberry, and strawberry!
Equipment
- 9-inch Pie Dish
- Medium Pot
- Spatula
- Measuring Cups
- Measuring Spoons
- Parchment Paper
- Mixing Bowls
- Rolling Pin
- Pastry Wheel or Pizza Cutter
- Pastry Crust
Ingredients
- 3 cups fresh or frozen cherries pitted
- ½ cup sugar
- 1 tbsp lemon juice
- Pinch of salt
- 2 tbsp cornstarch
- ¼ cup water
- ½ cup granulated sugar
- 1 cup all-purpose flour
- ¼ tsp salt
- ¾ tsp baking powder
- ½ cup unsalted butter softened
- 1 large egg
- 1 tsp vanilla extract
- ⅓ cup whole milk
- 2 cups flour
- ¾ tsp salt
- ¾ cup unsalted butter cold and cubed
- 4 tbsp cold water
- 1 egg yolk
- Coarse sugar optional
Instructions
- *Make your cherry filling at least an hour before prepping your other ingredients so it has time to cool*
- Starting with the cherry pie filling, mix together the cornstarch and water in a medium pot. Add your cherries, sugar, lemon juice, and a pinch of salt to the pot and stir. Place over medium heat, stirring regularly until thickened. About 8-10 minutes
- Remove from heat, pour into a bowl, and cool completely. After a few minutes at room temperature, you can store it in the fridge to cool faster, just stir it once in a while if you do so it cools evenly
- Preheat oven to 350°F. Grease a 9-inch pie dish
- For your cake, add all of your dry ingredients to a bowl – sugar, flour, salt, baking powder – and mix. Then add in your softened butter and beat with a mixer until it resembles coarse sand. It’s important all the dry is mixed in at this step
- In a separate bowl, beat together your eggs, vanilla, and milk. Pour half of your mixture into your butter/dry mix and beat together for 30 seconds. Then add the remainder of your liquids and mix just until combined.
- Pour your batter into your greased dish and spread evenly across the bottom
- At this stage, we’re going to partially bake our cake. Place it in the oven to bake for 12 minutes. It should be set on the sides, but still a bit wobbly in the middle. Remove and leave to cool down a bit while you make your pie crust
- For your pie dough, add your flour and salt to a bowl and stir. Cut or rub your cubed butter into the mixture until it resembles coarse sand. Add in your cold water, stir, and start to compress your dough into a ball
- Place your dough between two sheets of parchment paper and roll to a ⅛” thick circle. Place in the fridge to chill for at least 10 minutes
- Remove your pie dough from the fridge and carefully peel off the parchment paper. Use a pizza cutter or pastry wheel to cut 1-inch strips
- To assemble, carefully spoon the cooled cherry filling over the cake, leaving a small 1/4″ border. Lay a few of your strips of pie dough vertically across the top of your filling, leaving about an inch of space between. Horizontally weave over and under your remaining strips of dough, one at a time, leaving about an inch of space between each row. Remove the extra overhang of dough off each row/column, then use the remaining strips/excess of dough and line the rim of your pie to form your crust. Fold under as needed to get a thicker border. Crimp using your fingers if desired.
- Pop your pie in the fridge for 5 minutes
- Drop your oven to 325°F
- In a bowl, beat your egg yolk with a splash of milk until combined. Brush your egg wash over your dough and sprinkle with coarse sugar
- Bake 50-60 minutes until puffed and the crust is light golden
- Allow to cool for 1 hour before serving
Loved this concept of being both cake and pie. Really good!
Such a fun bake, glad you enjoyed!