Tart Cherry Lattice Pie

Photo by Sarah A.
Adapted from tasteofhome.com

PREP TIME

20

minutes

TOTAL TIME

60

minutes

SERVINGS

8

servings

PREP TIME

20

minutes

TOTAL TIME

60

minutes

SERVINGS

8

servings

Adapted from tasteofhome.com

Ingredients

  • 1-1/3

    cups sugar

  • 1/3

    cup all-purpose flour

  • 4

    cups fresh or frozen pitted tart cherries, thawed and drained

  • 1/4

    teaspoon almond extract

  • Pastry for double-crust pie (9 inches)

  • 2

    tablespoons butter, cut into small pieces

Directions

Preheat oven to 400°. In a large bowl, combine sugar and flour; stir in cherries and extract. On a lightly floured surface, roll one half of the pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate. Add filling; dot with butter. Roll remaining dough to a 1/8-in.-thick circle; cut into 1-1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom pastry; flute edge. Cover edge loosely with foil. Bake 40-50 minutes or until crust is golden brown and filling is bubbly. Remove foil. Cool on a wire rack. Yield: 8 servings. Pastry for double-crust pie (9 inches): Combine 2-1/2 cups all-purpose flour and 1/2 tsp. salt; cut in 1 cup cold butter until crumbly. Gradually add 1/3 to 2/3 cup ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic wrap and refrigerate 1 hour.

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