All-American pie perfection
By Barbie Butz · Mon Jul 06 2026
Ah, it’s summer and time for celebrating the 250th anniversary of our country. What could be better than an old-fashioned picnic that includes timeless classic pies just like Mom or Grandma used to make? These old-fashioned, all-American standbys are sure to impress your family and friends and elevate you to the top of the list for “best-ever pie baker!”
Two of my favorite “blue-ribbon pies,” Lattice-Top Cherry and Granny Smith Apple Pie, are here for you to prepare. When you taste these delicious specimens, you’ll understand why I labeled them blue-ribbon!
Lattice-Top Cherry Pie
Ingredients:
Basic piecrust (double-crust, 9-inch), pre-made or homemade
3 (10-ounce) bags frozen cherries, thawed
1 ½ cups plus 2 teaspoons sugar, divided
1 tablespoon vanilla extract
1 teaspoon almond extract
¼ cup tapioca flour
2 tablespoons cold water
2 tablespoons cornstarch, sifted
Directions:
Preheat oven to 350 degrees. On a lightly floured surface, roll half of dough to 1/4-inch thickness. Cut a 10-inch round from dough. Place round in bottom and up sides of an 8-inch pie pan; set aside. Roll remaining dough to 1/4-inch thickness. Cut into ¾ x 9-inch strips; set aside. In a small saucepan, combine cherries, 1 ½ cups sugar, vanilla extract, and almond extract. Simmer over medium heat for 5 minutes. Sift tapioca flour over mixture, and stir to combine. In a small bowl, whisk together water and cornstarch. Add to cherry mixture. Continue to cook over medium heat until mixture boils and is thickened, about 3 minutes. Remove from heat, and let cool slightly. Spoon mixture into prepared pie pan. Layer strips of dough, in a lattice fashion, onto cherry mixture. Sprinkle with remaining 2 teaspoons sugar. Bake until mixture is bubbly and crust is golden brown, about 45 minutes. Remove from oven, and let cool slightly. Serve warm if possible. Pie can be stored, refrigerated, in an airtight container for up to 3 days.
Granny Smith Apple Pie
Ingredients:
Piecrust for 8-inch, double-crust pie
2 ½ pounds Granny Smith apples, washed, peeled, cored, and sliced
2 tablespoons fresh lemon juice
1 ¼ cups sugar, divided
¼ cup plus 2 tablespoons tapioca flour, divided
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1/8 teaspoon salt
1 large egg, lightly beaten
1 tablespoon water
Directions:
In a large bowl, combine apples, lemon juice, 1 cup sugar, ¼ cup tapioca flour, cinnamon, nutmeg, and salt; toss to combine. Cover mixture with plastic wrap, and refrigerate for 8 hours, or overnight. Drain mixture, discarding liquid. Preheat oven to 350 degrees. On a lightly floured surface, roll half of dough to ¼-inch thickness. Cut a 10-inch round from dough and place in bottom and up ides of a deep-dish 8-inch pie pan. Repeat with remaining dough, and set aside. In a small bowl, combine 2 tablespoons sugar and remaining 2 tablespoons tapioca flour. Sprinkle mixture onto bottom crust. Spoon apple mixture evenly into pie pan; top with remaining dough round, crimping edges. In a small bowl, whisk together egg and water. Using a pastry brush, lightly coat crust with egg wash; sprinkle with remaining 2 tablespoons sugar. Cut top of pie, in desired design. Bake until mixture is bubbling and crust is golden brown, about 45 minutes to 1 hour. Remove from oven, and let cool slightly; serve warm if possible. Refrigerate leftover pie in airtight container for up to 3 days.