Tart Cherry Lattice Pie

By Lulubelle

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

Details

Servings 8
Preparation time 20mins
Cooking time 60mins
Adapted from tasteofhome.com

Preparation

Step 1

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.