Ingredients for Tart Cherry Lattice Pie
- 1 tablespoon granulated sugar, for sprinkling
- All Purpose Flour
- Unsweetened Tart Red Cherries
- Almond Extract
- Pastry For Double Crust Pie
- 4 tablespoons (1/2 stick) unsalted butter, cut into small pieces
- 1 tablespoon milk or cream
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How to Make Tart Cherry Lattice Pie
- Preheat oven to 425°F (220°C).
- In a large bowl, whisk together 1 cup granulated sugar and 1/4 cup all-purpose flour.
- Gently stir in 4 cups tart cherries (fresh or thawed frozen) and 1 teaspoon almond extract.
- Carefully place one 9-inch unbaked pie crust into a 9-inch pie plate. Trim and crimp the edges.
- Pour the cherry filling into the pie crust.
- Dot the filling evenly with 4 tablespoons of butter.
- Roll out the second 9-inch pie crust. Cut into strips for a lattice top.
- Weave the pastry strips over the filling to create a lattice design. Trim and seal the edges, crimping decoratively.
- Brush the top crust with 1 tablespoon of milk or cream.
- Sprinkle 1 tablespoon of granulated sugar over the lattice.
- Loosely cover the edges of the pie with aluminum foil to prevent over-browning.
- Bake for 20 minutes at 425°F (220°C).
- Reduce oven temperature to 375°F (190°C). Remove the foil.
- Continue baking for 20-25 minutes, or until the crust is golden brown and the filling is bubbly and slightly thickened.
- Let the pie cool completely on a wire rack before slicing and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
223g
Fat
38g
Carbs
30g
