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.