Duncan Hines Cherry Pie Recipe: Lattice Crust With Tart-Sweet Filling

This pie brings together a flaky lattice crust and a filling that balances sweet cherries with just the right amount of tartness. It’s a classic dessert that never fails to impress.

Using a trusted mix as the base ensures consistent results every time. The lattice top adds a professional touch while allowing the vibrant filling to peek through beautifully.

Ingredients for Duncan Hines Cherry Pie

A trusted mix plus canned cherries and pantry staples create this impressive dessert.

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The crust mix is non-negotiable here—Duncan Hines delivers that flaky texture you need for a proper lattice. Most grocery stores carry it in the baking aisle near the other pie supplies. For the cherries, Oregon Fruit Products makes the best canned tart red cherries (look for the label that says ‘for baking’). They hold their shape and have that perfect balance of sweet and tart. If your store doesn’t carry them, Comstock or Lucky Leaf work too.

No almond extract? Vanilla extract at the same amount works just fine, though you’ll lose that signature cherry-almond flavor. For a thicker filling, add an extra tablespoon of cornstarch. Frozen cherries can be used (don’t thaw first), but you’ll need to add 10 minutes to the baking time. The lattice crust can be simplified to a full top crust if you’re short on time—just be sure to cut a few vents for steam to escape.

Store leftover pie at room temperature for 1 day or in the fridge for up to 4 days. The filling will thicken more as it cools. For make-ahead, bake the pie, cool completely, then freeze for up to 2 months. Reheat in a 350°F oven for 15-20 minutes to revive the crust’s flakiness.

Step-by-Step Instructions for Duncan Hines Cherry Pie

Here’s the method. Straightforward, tested, works every time.

Step 1: Prepare the Pie Crust

Begin by preparing both packages of Duncan Hines Pie Crust Mix according to the package instructions. This will give you two pie crusts—one for the bottom and one for the lattice top. Divide the dough into two equal portions, shape into disks, and wrap in plastic wrap.

Chill the dough in the refrigerator for at least 30 minutes. This step is essential for preventing the crust from shrinking during baking and ensures a flaky texture. While the dough chills, you can start on the filling.

Step 2: Make the Cherry Filling

In a large bowl, combine the drained Canned Tart Red Cherries with 1 cup Granulated Sugar, 0.25 cup Cornstarch, 1 tbsp Lemon Juice, 0.5 tsp Almond Extract, 0.25 tsp Ground Cinnamon, and 0.25 tsp Salt. Stir gently until the cherries are evenly coated and the mixture thickens slightly.

Let the filling sit for 10-15 minutes to allow the cornstarch to absorb the liquid. This resting period ensures the filling will thicken properly during baking. The cherries should glisten with a slightly syrupy consistency.

Step 3: Assemble the Pie

On a lightly floured surface, roll out one disk of chilled dough to fit a 9-inch pie dish. Transfer the dough to the dish, pressing it gently into the bottom and sides. Trim any excess dough hanging over the edge, leaving a ½-inch overhang.

Pour the cherry filling into the crust-lined pie dish, spreading it evenly. Dot the top of the filling with 1 tbsp Butter, cut into small pieces. This adds richness and helps create a glossy finish on the filling.

Step 4: Create and Apply the Lattice Top

Roll out the second disk of dough and cut it into 1-inch wide strips for the lattice top. Arrange half of the strips horizontally across the pie, spacing them evenly. Fold back every other strip, then place a vertical strip perpendicular to them. Unfold the folded strips over the vertical strip.

Repeat this process, alternating which strips you fold back, until the entire pie is covered with a lattice pattern. Trim any excess dough from the strips and crimp the edges of the pie to seal the lattice to the bottom crust. For a golden finish, brush the lattice with a mixture of 1 whole Egg and 1 tbsp Milk.

Step 5: Bake to Perfection

Preheat your oven to 425°F. Place the pie on a baking sheet to catch any drips and bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbling through the lattice.

If the edges of the crust begin to brown too quickly, cover them with a pie shield or foil. Once baked, let the pie cool on a wire rack for at least 2 hours to allow the filling to set completely. This waiting period ensures clean slices when serving. For extra shine, melt the remaining 1 tbsp Butter and brush it over the lattice while the pie is still warm.

Best Sauces and Condiments for These Flavors

Vanilla Ice Cream

There’s nothing like a scoop of cold vanilla ice cream next to a warm slice of pie. The contrast of hot and cold, sweet and tart, is pure magic. I always use Häagen-Dazs for its rich, creamy texture that stands up to the pie’s bold flavors. 💛

Whipped Cream

For a lighter touch, top your slice with fresh whipped cream. I whip 1 cup heavy cream with 2 tbsp powdered sugar and ½ tsp vanilla extract until soft peaks form. The airy texture complements the dense filling beautifully.

Cherry Glaze

Drizzle a homemade cherry glaze over each serving for extra shine and flavor. Simmer ½ cup cherry preserves with 1 tsp lemon juice until slightly thickened. Strain if you prefer a smooth consistency.

Caramel Sauce

A warm caramel sauce adds depth to the pie’s fruitfulness. I use Smucker’s caramel ice cream topping, heated for 20 seconds in the microwave. Drizzle it artfully over the lattice crust.

Lemon Curd

For a bright contrast, serve a dollop of tangy lemon curd alongside. The citrus cuts through the sweetness perfectly. Look for Bonnie Maman at specialty stores or make your own with 3 egg yolks, ½ cup sugar, and ⅓ cup lemon juice. 🍋

Frequently Asked Questions