Lattice-Topped Cherry Pie


"Grated orange peel spices this eye-catching lattice-top fruit pie."
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1 h 35 m servings 448 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 448 kcal
  • 22%
  • Fat:
  • 15.8 g
  • 24%
  • Carbs:
  • 74.1g
  • 24%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 42 mg
  • 14%
  • Sodium:
  • 274 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Heat oven to 400 degrees F. Combine 2 cups flour and 1/4 teaspoon salt in large bowl; cut in butter until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened.
  2. Divide dough in half; shape each half into ball. Wrap 1 ball of dough in plastic food wrap; refrigerate. Roll out remaining ball of dough into 12-inch circle on lightly floured surface. Place in 9 inch pie pan. Trim pastry to 1/2 inch from rim of pan. Set aside.
  3. Combine sugar, 1/3 cup flour and 1/8 teaspoon salt in large bowl. Add cherries and orange peel; toss lightly to coat. Spoon into prepared crust.
  4. Roll out remaining pastry ball to 11-inch circle. Cut circle into 10 (1/2-inch) strips with sharp knife or pastry wheel. Place 5 strips across filling in pie pan, 1 inch apart. Place remaining 5 strips at right angles, 1 inch apart, to the strips already in place; trim strips. Fold trimmed edge of bottom pastry over strips; build up an edge. Seal; crimp or flute edge. Brush strips with milk; sprinkle with sugar. Cover edge of crust with 2-inch strip of aluminum foil.
  5. Bake for 50 to 60 minutes or until crust is golden brown and filling bubbles in center. Remove aluminum foil during last 5 minutes, if desired. (If browning too quickly, shield lattice strips with aluminum foil.)
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  • * Substitute LAND O LAKES(R) Soft Baking Butter right from the refrigerator.



This pie was easy but lacked the "cherry pie" flavor. It needed fresh cherries

This was very orange tasting...more so than I thought it would. The crust is a bit dry. The cherries were a very dull color. I will keep looking for a cherry pie recipe.

This was the first cherry pie I've ever made. In addition to the orange zest, I added about half of the juice from the orange. Because the juice thinned out a bit, I added about a TSP. of corn...

This was my first time making cherry pie. This recipe tastes good, dishes up well, everything is perfect.