Pioneer Woman Cherry Pie Recipe: Juicy Filling and Flaky Lattice Top

Recreating the Pioneer Woman's cherry pie means balancing a juicy, spiced filling with a flaky lattice crust that crackles perfectly with every bite.

This recipe brings together Ree Drummond’s signature techniques—homemade dough that’s light yet sturdy, a filling so rich it practically oozes, and a lattice pattern that adds both beauty and texture.

I’ve baked this pie dozens of times, adjusting until the crust stays crisp while the cherries stay tender, and the result is always worth the effort.

The secret to juicy filling lies in simmering the cherries with just enough sugar and cornstarch to thicken without turning them mushy. A splash of lemon juice brightens the flavor, while cinnamon and vanilla add warmth.

Meanwhile, the lattice crust—made from the same dough—gets its signature look by weaving strips of dough over the filling, creating pockets that trap steam and keep the pie moist. This isn’t just dessert; it’s a showstopper that tastes like nostalgia and love.

Baking this pie takes about 50 minutes at 375°F, with the lattice edges turning golden while the filling bubbles gently. The aroma alone—warm cherries, cinnamon, and buttery crust—will have everyone gathering around the table.

Serve it warm with a scoop of vanilla ice cream, or let it cool slightly for cleaner slices. The contrast of flaky crust and juicy filling makes every bite unforgettable.

For those who want to adapt, you can swap the all-purpose flour for a gluten-free blend or use a vegan butter in the crust—just be mindful of texture. The lattice technique, however, stays the same, because it’s what makes this pie truly special.

Let’s get baking—this is the kind of dessert that turns ordinary days into memories.

Ingredients for pioneer woman cherry pie

Juicy cherries, flaky lattice crust, and Ree Drummond's signature techniques—here's what you need.

The cherries are the heart of this pie, so pick the freshest you can find—look for vibrant color and firmness at Whole Foods or your local farmers market. Frozen works too (just thaw and drain), but fresh gives that perfect balance of tart and sweet. For the dough, King Arthur flour is my go-to—it bakes up flaky and sturdy, but any all-purpose will do. The butter matters here: use Plugrá or Land O'Lakes unsalted (the good stuff, not the pre-packaged kind). Keep it cold when mixing to avoid tough dough. And don't skip the ice water—it's what makes the lattice crust shine.

No fresh cherries? Canned Bing cherries in juice work in a pinch (drain well), but they won't be as juicy. Running short on vanilla? Vanilla bean paste at half the amount gives real depth. The dough can be made gluten-free with a 1:1 blend, but texture will change. For the lattice, cut strips about 1/4-inch wide—any wider and they won't weave neatly. Pro tip: roll the dough between two sheets of parchment to avoid sticking. And if you're nervous about the lattice, just cut a few slits in a full crust—it'll still look pretty and taste amazing.

This pie keeps beautifully—3 days at room temperature if covered loosely, or up to 3 months frozen. For freezing, wrap tightly in foil and thaw overnight in the fridge. The filling reheats well, but the crust is best served fresh. I always bake an extra lattice crust for leftovers—crust alone reheats perfectly in the oven at 350°F for 10 minutes. And save those cherry stems and pits! Simmer them with sugar for a quick cherry syrup to drizzle over ice cream.

Step-by-step instructions for Pioneer Woman cherry pie recipe

Here's how to achieve that perfect balance of juicy filling and flaky lattice crust every time.

In a large bowl, combine the 5 cups pitted fresh or frozen tart cherries with 1.5 cups granulated white sugar and 0.25 cup cornstarch. This ratio ensures your filling stays thick and luscious without turning mushy. Add 2 tablespoons fresh lemon juice and 1 tablespoon ground cinnamon, then mix gently to distribute everything evenly.

Transfer the mixture to a heavy-bottomed saucepan and cook over medium heat, stirring constantly for 5-7 minutes until the sugar dissolves completely. The filling should thicken noticeably—you're looking for a consistency similar to applesauce but with a slightly looser texture. Remove from heat and stir in 1 teaspoon pure vanilla extract. Let the filling cool completely before pouring into your pie crust.

Cut the 1 cup unsalted butter into small cubes and place in the freezer for 10 minutes to firm up slightly. In a large mixing bowl, combine 3.5 cups all-purpose flour and 0.5 teaspoon diamond crystal kosher salt. Add the chilled butter cubes and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces.

Drizzle in 0.5 cup ice water, 1 tablespoon at a time, gently mixing with a fork until the dough just comes together. Be careful not to overmix—you want to preserve the flaky texture. Divide the dough into two equal portions, flatten into discs, wrap in plastic, and refrigerate for at least 1 hour. This resting time is crucial for developing flavor and making the dough easier to roll out.

Preheat your oven to 375°F. Roll out one dough disc on a lightly floured surface to fit a 9-inch pie dish, leaving a 1-inch overhang. Transfer to the pie dish and trim the edges to about ½-inch. Fill the crust with the cooled cherry mixture, mounding it slightly in the center. Roll out the second dough disc and cut into 1-inch strips for the lattice pattern.

Arrange the strips in a crisscross pattern over the filling, brushing each strip with a little water to help them stick. Dust the lattice with 0.25 cup powdered sugar for that classic Pioneer Woman touch. The sugar will caramelize slightly during baking, adding beautiful color and a subtle sweetness. Place a pie weight or dried beans on top of the lattice to prevent it from puffing up, then bake for 45-50 minutes until the crust is golden brown and the filling is bubbling.

Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing. This resting period allows the filling to set properly and the juices to distribute evenly throughout. The lattice should be crisp and golden, while the filling will be perfectly thick—juicy enough to drip slightly but not runny.

Serve warm with 1.5 cups vanilla ice cream for that classic pie-and-ice-cream combination. The contrast of the warm pie against the cold ice cream makes every bite even more satisfying. Store any leftovers in the refrigerator for up to 3 days, though I doubt you'll have any left!

Common mistakes when making perfect results

Overfilling the Crust

I’ve seen this happen more times than I can count—packing the cherry filling too high into the crust, thinking it’ll look fuller. But here’s the truth: an overfilled pie will burst through the lattice or cause the crust to puff unevenly.

The filling should come up just to the bottom of the crust’s edge, not overflowing. If you’re worried about it looking flat, mound it slightly in the center—it’ll settle as you add the lattice. 🍒

Skipping the Resting Time

Rushing the dough’s 1-hour rest in the fridge is a recipe for disaster. Cold dough is easier to roll out and develops better flavor. When I skip this step, the lattice turns out tough and uneven.

If you’re in a hurry, chill the dough for at least 30 minutes—but trust me, the extra time makes all the difference. Patience here is key for that perfect flaky texture.