Orange-Glazed Cherry Pie

Tart cherries and orange is a pairing that doesn’t get enough attention. Six cups of fresh, pitted tart cherries fill this lattice-topped pie, and a simple glaze of powdered sugar, orange zest, and orange juice gets spooned over the center while the crust is still warm.

The orange glaze does more than look pretty. It soaks into the lattice gaps and mingles with the hot cherry juices, creating a citrus-kissed sweetness that brightens the whole pie. Spoon it carefully over the center only. If it runs over the fluted edge, it burns and sticks.

A full half cup of flour goes into the filling along with the sugar. That’s a generous amount, and it’s necessary because tart cherries release a lot of juice as they bake. The flour absorbs it and thickens the filling so your slices hold their shape instead of flooding the plate.

Foil around the edges for the first half of baking prevents the crust from browning too fast. Remove it for the final 15 minutes so the lattice turns golden and crisp all the way across.

Kitchen Tips

• Use fresh tart cherries, not sweet Bing cherries. Sweet cherries don’t have enough acidity to balance all that sugar.
• Pit cherries over a bowl to catch the juice. Add that juice to the filling for deeper cherry flavor.
• Bake until you see juices actively bubbling through the lattice slits. That means the flour is fully cooked and will thicken properly.
• Let the pie cool until just warm before glazing. Too hot and the glaze melts away. Too cool and it won’t stick.

Variations

• Add a teaspoon of almond extract to the cherry filling for a classic cherry-almond combination.
• Use a crumb topping instead of lattice for an easier, streusel-style finish.
• Swap the orange glaze for a lemon glaze with lemon zest and juice.