Cherry Pie with Lattice Crust

Cherry Filling:
48 ounceswater-packed sour cherries
1-1/3 cupssugar
1/3 cupcornstarch
2 cupsreserved cherry juice
1-1/2 tspfreshly squeezed lemon juice
3/4 teaspoonalmond extract
3/4 teaspoonred food coloring, optional
3 tablespoonsunsalted butter, softened
Flaky Pie Pastry:
3 cupsunsifted all-purpose flour
4 teaspoonsugar
1 teaspoonsalt
1/2 teaspoonbaking powder
3/4 cupfirm, unsalted butter, cut into 1/2-inch cubes
1/2 cupchilled vegetable shortening, cut into small pieces
7 to 8 tablespoonsice water, or more as needed

Equipment List

Pie Pans


For Flaky Pie Pastry

Place the dry ingredients in the bowl of a food processor fitted with a steel blade. Chill for 15 minutes. Process for 5 seconds to blend.
Add half of the butter and shortening. Pulse 4 to 5 times, then process for 4 to 5 seconds. Add the remaining butter and shortening and pulse again 4 to 5 times, then process for 4 to 5 seconds. The mixture should have the texture of coarse meal and still contain some larger pieces of fat.
Empty the mixture into a large bowl. Add the ice water, 1 tablespoon at a time, drizzling it around the side of the bowl. Use a kitchen fork to push the mixture toward the center with each addition.
With floured hands, press the dough against the side of the bowl forming two balls. All of the crumbs should adhere to the balls and clean the bowl. If not, add some additional water, a few drops at a time. Flatten the balls into two, 4 to 5-inch disks.
Dust the disks with flour, then score with side of your hand. Cover with plastic wrap. Chill 1/2 hour or longer before using. Will keep refrigerated for up to 3 days. This recipe makes one double crust 10-inch pie.

To Make The Filling

Set a colander in a large bowl. Drain the cherries thoroughly. Reserve 2 cups of the juice. Line a baking sheet with double thickness of paper towels, and spread the cherries on the towels to dry.
Combine the sugar and cornstarch in a 3-quart saucepan. Gradually stir in the reserved cherry juice, stirring until smooth. Cook over med-low heat until the mixture comes to a boil and is thickened. Simmer for 1 minute, stirring occasionally. Do not over mix. Blend in the lemon juice, almond extract, red food coloring and butter; gently fold in the drained cherries. Set aside to cool.
Preheat the oven to 400 F. Generously butter a 10-inch pie plate or pie dish. On a floured board, roll 1/2 of the pastry into a 15-inch circle. Line the pie plate loosely with the pastry. Trim the edges, leaving a generous 1/2-inch overhang. Spoon the cherry filling into the pan and smooth the surface.
Make a lattice top with the remaining pastry as follows: Roll pastry into a 14-inch circle. Using a pastry wheel, divide the pastry into ten 1-1/4-inch strips. Evenly space the pastry, starting with the longest strips in the center. Place 2 strips on either side of the center strip graduating the length as needed. Turn the pan 90 degrees and repeat process, again starting with the longest strip in the middle. Trim, leaving a 1-inch overhang. Turn the edges under and flute or crimp with a fork. Brush with ice water, then sprinkle with sugar.
Tear two 3-inch strips of 18-inch heavy-duty aluminum foil and mold them around the pie pan to cover the edge of the pastry. If necessary, use tape to hold the strips together. This will prevent it from burning.
Bake the pie for 50 to 60 minutes or until the crust is golden brown and the juices start to bubble. (Place an 18-inch square of heavy-duty aluminum foil on the shelf below in case the juices run over.) Cool on a rack at least 3 hours before serving.

This recipe serves 8 to 10.

Recipe from
Copyright 2007 by Carole Walter, CCP

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