Cherry Lattice Pie

Cherry Lattice Pie

pie crust and filling:

  • 2 prepared pie crusts (1 recipe for my All-Butter Perfect Pie Crust), plus flour for rolling

  • 2 pounds pitted cherries, fresh or frozen, thawed

  • 1 cup granulated sugar

  • 1/4 cup cornstarch

  • 1/4 cup water (I actually used cherry wine instead)

  • 2 tablespoons lemon juice

  • 1 teaspoon ground cinnamon

  • 1/4 teaspoon salt

  • 1 teaspoon vanilla

  • 1 egg yolk, lightly beaten with 1 tablespoon water
  • coarse sparkling sugar

Prepare the pie dough.  Roll out half the dough and fit it into a deep-dish pie pan.  Fold the edges under and crimp the edges.  Roll out the other half to 1/4 inch thick and cut into 1-inch strips for the lattice top (10-12 strips).  Roll out any scraps and cut into stars or other shapes.  Freeze the crust in the pan and the lattice strips for an hour while you get everything else ready. 

In a saucepan, combine the cherries, sugar, cornstarch, water, lemon juice, cinnamon and salt.  Simmer over medium low until the mixture gets juicy.  Increase to medium/medium-high and bring to a boil while stirring constantly, but gently so you don't break up the cherries.  Boil for 1-2 minutes until mixture thickens enough to coat a spoon.  Stir in the vanilla then set aside to cool for 30 minutes to an hour.

Preheat the oven to 425.  Line a baking sheet with foil.  Sprinkle the bottom of the frozen pie crust with about a tablespoon of flour (to prevent it from getting soggy).  Pour the cherry filling into the crust.  Arrange the dough strips in a lattice pattern over the pie filling; dip your fingers in a little water to seal the strips to the edge of the crust and trim off the ends of the strips.  Arrange the stars over the lattice strips.

Brush the dough with the egg wash and sprinkle with sugar. 

Bake pie at 425 for 20 minutes, then reduce the oven temperature to 350 and bake for an additional 40 minutes.  Halfway through, cover the edges of the pie with a pie shield to prevent over-browning.

Cool pie on a wire rack for at least 5-6 hours, or overnight, before cutting.

Yields 8 servings.


Recipe from Curly Girl Kitchen