Heavenly Deep-Dish Diner-Style Cherry Pie

Frequently Asked Questions

• What is the difference between using frozen cherries, fresh cherries, and canned cherries?

  The advantages of using frozen cherries in a cherry pie are many: You can make the pie any time of year. The cherries are frozen at peak freshness. They come with their pits already removed. (We purchased our frozen cherries online from King Orchards.) Fresh cherries are undoubtedly delicious when they are in season (and if you have the time to pit the fruit). Many beloved pie recipes call for canned cherries, but some available canned options either have sugar added or have already been processed enough to be sold as pre-made pie filling. For the greatest possible control over your final product, we prefer frozen or fresh.

• How do I achieve a lattice crust?

  Use temperature to your advantage when manipulating pie crust, especially with a fiddly (but impressive) flourish like a lattice top. For the best results, do not neglect to chill your lattice strips in the refrigerator before beginning to weave your lattice top. Using that chilled dough, place 5 equidistant strips in one direction over the pie filling. Turn back every other strip, and place 1 strip crosswise. Replace turned strips, repeat process, alternating which strips are turned back, until all remaining 5 strips have been used.

  Excess dough can be helpful for batching holes in the crust. Whatever is left over can be brushed with melted butter and sprinkled with cinnamon sugar then baked at 400°F until flaky and golden brown — a special snack for the pie baker.