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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
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Cherry Pie with Lattice Crust - Ingredients Continued

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
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Cherry Pie with Lattice Crust - Equipment List

Pie Pans

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Cherry Pie with Lattice Crust - Instructions

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.

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Cherry Pie with Lattice Crust - Instructions Continued

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
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

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Cherry Pie with Lattice Crust - Instructions Continued

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.

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Cherry Pie with Lattice Crust - Instructions Continued

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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