cherry pie with lattice crust

Recipe printed from chiknpastry.com

Cherry Pie with Lattice Crust
Adapted from Bon Appetit, June 2008, via Epicurious; serves 8

since this pie hasn't been eaten yet, i can't vouch for the taste of it, but reviews of the original recipe were stellar. plus, the crust itself was the best smelling crust i've ever smelled in the oven, with plenty of butter and shortening, which i think is key to a good crust. the lattice topping might look hard, but i'll be honest and admit it really wasn't (i probably should have continued to make you think it was hard, huh?!). i found an awesome tutorial from the Simply Recipes blog and would suggest you use that as well, unless you're already "in the know".

ingredients
crust
2 1/2 c all purpose flour
1 T sugar
3/4 t salt
1 stick (8 T or 1/2 c) chilled unsalted butter, cut into 1/2-inch cubes
8 T (1/2 c) chilled vegetable shortening, cut into 1/2-inch cubes
7+ T ice water

filling
1 c granulated sugar 
3 T arrowroot powder*
1/4 t salt
5 c whole, pitted, dark, sweet cherries (~2 lbs)
3 T lemon juice
1 t vanilla extract
1 T (about) milk
1 T turbinado, or "raw" sugar** 

instructions
crust
pulse flour, sugar, and salt in a food processor to blend. Add butter and shortening and pulse repeatedly until small pea-size clumps form. Add 7 T ice water and pulse until dough holds together when small pieces are pressed between fingertips, adding more water by teaspoonfuls if dough is dry. (alternatively, this can be done by hand or using a pastry blender, but it's gonna take longer!) Gather dough together; divide into 2 pieces. Form each piece into ball, then flatten into disk and wrap in plastic. Refrigerate at least 30 minutes or until needed. (You can keep it in the fridge for 2 days, or even freeze it and let thaw overnight. But, let it sit out for a few minutes to soften before you are ready to roll it out.)

filling
position rack in lower third of oven and preheat to 425 F. Whisk 1 cup sugar, arrowroot powder, and salt in medium bowl to blend. Stir in cherries, lemon juice, and vanilla; set aside.

roll out 1 dough disk on floured surface to 12-inch round (i like to roll mine out on the plastic wrap it was refrigerated in so i can more easily transfer it and not worry about the dough sticking to the counter). Transfer to 9-inch glass pie dish, making sure to push dough to bottom edges of dish. Trim dough overhang to 1/2 inch. Roll out second dough disk on floured surface to 12-inch round. Using large knife or pastry wheel with fluted edge, cut as many strips from dough round as you want for your filling (I think i did 12). Transfer filling to dough-lined dish, mounding slightly in center. Arrange dough strips atop filling, forming lattice (see above); trim dough strip overhang to 1/2 inch. Fold bottom crust up over ends of strips and crimp edges to seal. Brush lattice crust with milk. Sprinkle lattice with turbinado sugar.

Place pie on rimmed baking sheet and bake 15 minutes. Reduce oven temperature to 375 F. Bake pie until filling is bubbling and crust is golden brown, covering edges with foil collar if browning too quickly, about 1 hour longer. Transfer pie to rack and cool completely. Cut into wedges and serve.

*arrowroot powder is similar to cornstarch in that it's a thickener, but it's much better for pies because it's more clear, thus your pies will be prettier if you use it. also, if you ever make pies to freeze, arrowroot holds up to freezing while cornstarch dosen't. the down side? it costs a little more and is harder to find. i got mine at Penzey's, but you can also find it at The Spice House (Chicago area for both) or online.

**turbinado sugar is great for pie toppings because the crystals are bigger than granulated. if you don't have it, you can certainly use regular sugar.

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