CHERRY PIE LATTICE CRUST RECIPES

Name: Lattice Cherry Pie
Prep time: 40 min
Total time: 1 h 35 min
Ingredients: 1 Pastry for Double-Crust Pie or one 15-ounce package rolled refrigerated unbaked piecrusts (2 crusts); 2 ounces pitted tart red cherries (water pack); 1u2009½ cups sugar; ¼ cup cornstarch; ½ teaspoon ground cinnamon; 1 tablespoon butter; ½ teaspoon almond extract

LATTICE CHERRY PIE | BETTER HOMES & GARDENS

Lattice Cherry Pie | Better Homes & Gardens image

Cherry pie is a timeless dessert favorite. Whether you start with homemade crust or refrigerated piecrust from the supermarket, this cherry pie recipe with a pretty lattice crust will be the star of your holiday dessert table.

Provided by Better Homes & Gardens

Total Time 95 minutes

Prep Time 40 minutes

Number Of Ingredients 7

Ingredients

1 Pastry for Double-Crust Pie or one 15-ounce package rolled refrigerated unbaked piecrusts (2 crusts)
2 ounces pitted tart red cherries (water pack)
1?½ cups sugar
¼ cup cornstarch
½ teaspoon ground cinnamon
1 tablespoon butter
½ teaspoon almond extract

Steps:

Nutrition Facts : Calories 488 calories, CarbohydrateContent 78 g, CholesterolContent 4 mg, FatContent 18 g, FiberContent 2 g, ProteinContent 2 g, SaturatedFatContent 5 g, SodiumContent 237 mg

CLASSIC SOUR CHERRY PIE WITH LATTICE CRUST RECIPE | EPICURIOUS

Classic Sour Cherry Pie with Lattice Crust Recipe | Epicurious image

You've never had a cherry pie this good—an incredible sour cherry filling, a light and flaky crust, and vanilla ice cream to top it all off. If you can't find sour cherries, use sweet cherries and a little extra lemon juice instead.

Provided by Lori Longbotham

Yield Makes 8 servings

Number Of Ingredients 14

Ingredients

2 1/2 cups unbleached all purpose flour
1 tablespoon sugar
3/4 teaspoon salt
1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
5 tablespoons (or more) ice water
1 cup plus 1 tablespoon sugar
3 tablespoons cornstarch
1/4 teaspoon salt
5 cups whole pitted sour cherries or dark sweet cherries (about 2 pounds whole unpitted cherries)
1 teaspoon fresh lemon juice (if using sour cherries) or 3 tablespoons fresh lemon juice (if using dark sweet cherries)
1/2 teaspoon vanilla extract
2 tablespoons (1/4 stick) unsalted butter, cut into 1/2-inch cubes
1 tablespoon (about) milk
Vanilla ice cream

Steps:

Whisk flour, sugar, and salt in large bowl to blend. Add butter and rub in with fingertips until small pea-size clumps form. Add 5 tablespoons ice water; mix lightly with fork until dough holds together when small pieces are pressed between fingertips, adding more water by teaspoonfuls if dough is dry. 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. Do ahead Can be made 2 days ahead. Keep chilled. Let dough soften slightly before rolling out.
Position rack in lower third of oven and preheat to 425°F. Whisk 1 cup sugar, cornstarch, 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. Transfer to 9-inch glass pie 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 ten 3/4-inch-wide strips from dough round. Transfer filling to dough-lined dish, mounding slightly in center. Dot with butter. Arrange dough strips atop filling, forming lattice; trim dough strip overhang to 1/2 inch. Fold bottom crust up over ends of strips and crimp edges to seal. Brush lattice crust (not edges) with milk. Sprinkle lattice with remaining 1 tablespoon 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 with vanilla ice cream.

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