America's Test Kitchen Cherry Pie Recipe: Two-Crust Technique for Extra-Rich Flavor

America's Test Kitchen cherry pie recipe delivers the perfect balance of tender crust, spiced filling, and golden finish—every slice tastes like a bakery classic. The two-crust technique locks in juices for maximum flavor, while blind-baking ensures a crisp bottom that never turns soggy.

I've refined this method to eliminate guesswork, using precise measurements and oven adjustments for foolproof results.

The secret to this pie lies in the filling: pitted cherries simmered with sugar and spices until thickened to a jammy consistency, then layered between two perfectly baked crusts.

A lattice top adds visual appeal while keeping the filling warm and inviting. This recipe maintains ATK's signature precision while offering flexibility for deep-dish or free-form styles.

What sets this cherry pie apart is its professional-quality texture—flaky yet sturdy crusts that hold up to thick, spiced filling without crumbling. The filling's natural sweetness shines through without being overpowered by sugar, creating a harmonious balance in every bite.

With careful layering and baking techniques, you'll achieve restaurant-worthy results at home.

Whether you prefer a traditional lattice or a rustic free-form crust, this recipe adapts beautifully while maintaining the core techniques that make it exceptional. The two-crust method ensures no juice escapes, keeping each slice rich and flavorful. Ready to bake a pie that rivals the best from America's Test Kitchen?

Ingredients for america's test kitchen cherry pie

Precision ingredients for a pie with bakery-quality texture and flavor balance.

The cherries form the heart of this pie—fresh or frozen work equally well, but avoid canned for their syrupy residue. Trader Joe's and Whole Foods carry excellent frozen varieties like Bing cherries, which hold their shape beautifully. For fresh, look for vibrant red color and firmness—avoid any with soft spots. The sugar-to-fruit ratio is critical here; superfine sugar dissolves more evenly, creating a smoother filling texture. If using granulated, pulse it briefly in a food processor first. Diamond Crystal kosher salt is preferred for its larger crystals and consistent dissolving rate, though any kosher salt will work at the same weight.

No superfine sugar? Pulse granulated sugar in a blender for 30 seconds to create a similar texture. Substituting frozen cherries? Thaw and drain thoroughly to prevent excess moisture in the filling. The two-crust technique requires precise dough handling—chill all components between steps to prevent sticking. For the lattice top, cut strips 1/4-inch wide for optimal structural integrity. The vanilla extract should be pure; imitation extracts often lack the depth of flavor. If you prefer a deeper spice profile, add 1/4 tsp ground cloves alongside the cinnamon. The cornstarch is non-negotiable for achieving that signature jammy consistency without over-sweetening.

Store the unbaked pie components separately in airtight containers for up to 3 days before assembly. Once baked, pies keep 4-5 days at room temperature wrapped in plastic, or 3 months frozen. For freezing, bake the bottom crust only, fill and top with lattice, then freeze before final baking. Reheat slices at 350°F for 10-12 minutes to restore crispness. Portion into individual slices before freezing for perfect single-serving thawing. The turbinado sugar sprinkle should be added immediately after baking while the crust is still warm for optimal caramelization.

Step-by-step instructions for america's Test Kitchen cherry pie

Master the two-crust technique for a pie with buttery layers and a filling that balances sweetness and tartness.

In a large mixing bowl, combine the 2.5 cups all-purpose flour and the 0.75 tsp kosher salt. Cut in the 1 cup unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. This texture is crucial for achieving flaky layers.

Gradually add the 0.5 cup ice water, one tablespoon at a time, mixing gently with a fork until the dough just comes together. Avoid overmixing—you want a shaggy mass that holds when pressed. Divide the dough into two equal portions, flatten into discs, wrap in plastic, and refrigerate for at least 1 hour. Chilling firms the fat, preventing shrinking during rolling.

In a medium saucepan, combine the 4 cups pitted tart cherries, 1.25 cups granulated sugar, 1 tbsp cornstarch, 1.5 tsp ground cinnamon, 1 tbsp lemon juice, and 0.5 tsp vanilla extract. Bring to a simmer over medium heat, stirring constantly for 5-7 minutes until the filling thickens enough to coat the back of a spoon.

Real talk: This is where flavor balance matters. Taste the filling—it should be sweet but still tart, with cinnamon warmth. If it's too thin, simmer another 2 minutes; if too thick, whisk in 1 tsp ice water. Transfer the filling to a bowl and let cool completely before assembling the pie.

Preheat your oven to 375°F. On a lightly floured surface, roll out one dough disc into a 12-inch circle, about 1/8-inch thick. Transfer to a 9-inch pie dish, pressing gently to shape it to the bottom and sides. Trim excess dough, leaving a 1/2-inch overhang. Chill the crust while you prepare the lattice.

For the lattice: Roll out the second dough disc to a 12x10-inch rectangle. Using a sharp knife or pizza cutter, make 1/2-inch-wide strips, alternating between cutting all the way through and stopping halfway to create the classic lattice pattern. Brush the assembled bottom crust with the 0.25 cup heavy cream—this creates a golden, flaky finish.

Pour the cooled cherry filling into the prepared crust. Arrange the lattice strips in a herringbone pattern over the filling, pressing gently where they overlap. Trim any excess dough. Fold the bottom crust's overhang under the lattice edges, crimp decoratively with your fingers or a fork.

Brush the lattice with additional heavy cream and sprinkle evenly with the 2 tbsp turbinado sugar. Bake on the lower oven rack for 45-50 minutes until the crust is deep golden brown and the filling bubbles gently. If the edges brown too quickly, tent with foil after 30 minutes. The pie is done when the filling is set but still slightly jiggly in the center.

Let the pie cool completely on a wire rack for at least 2 hours before slicing. This resting period allows the filling to set properly and prevents a runny pie. The contrast between the crisp, flaky crust and the warm, spiced cherry filling is what makes this recipe exceptional.

Slice into 8 equal wedges and serve at room temperature. The two-crust technique not only creates visual appeal but also delivers double the buttery richness in every bite. Store leftovers covered at room temperature for up to 2 days or refrigerated for up to 4 days.

Storing and reheating your america's test kitchen cherry pie

Room Temperature Storage

Your freshly baked cherry pie stays at its best for 4-5 days at room temperature when stored properly. After cooling completely, wrap it tightly in plastic wrap or place it in an airtight container. I like using a pie carrier box with a lid for extra protection.

The key is to keep it in a cool, dark place—avoid the fridge unless you're storing it longer than 2 days. 💛

Refrigerator Refresh

If you need to store leftovers beyond 2 days, transfer slices to an airtight container and refrigerate. Reheat individual slices at 350°F for 10-12 minutes until warmed through. For best texture, add a splash of water or milk to a microwave-safe dish before reheating—this prevents drying.

I find 15-20 seconds at 50% power works best for quick refreshes.

Freezer Prep Tips

For long-term storage, bake the bottom crust only, fill and top with lattice, then freeze before final baking. Wrap the unbaked pie tightly in plastic wrap followed by aluminum foil.

Label with the date—this pie keeps 3 months frozen. When ready to bake, transfer directly from freezer to 375°F oven and add 10-15 minutes to baking time. 🧊

Thawing Strategy

Thaw overnight in the fridge for best results. If short on time, place the pie on a wire rack in the oven turned off with the light on—this gentle warmth thaws it in 2-3 hours.

Never microwave frozen pie directly, as this creates steam and makes the crust soggy. For individual slices, thaw for 30 minutes at room temperature before reheating.

Reviving Texture

If your pie's crust loses crispness after storage, brush slices with melted butter and reheat at 350°F for 5 minutes. For filling that's lost its shine, sprinkle with 1 tsp lemon juice and reheat to restore brightness.

I keep a small spray bottle of water handy—lightly misting the filling before reheating helps revive its jammy texture. 💡

Frequently asked questions