Cherry Lattice Pie

By LisaMK

This recipe is from the newspaper submitted by Rose Levy Berenbaum.

Ingredients

• 3/4 c plus 2 tbs sugar
• 2 1/2 tbs cornstarch
• pinch salt
• 1 1/2 lb sour cherries, pitted, juices reserves (3 1/2 c)
• 1/4 tsp almond extract
• flaky cream cheese pie crust (see recipe)
• flour for dusting on work surface

Details

Servings 6
Preparation time 30mins
Cooking time 290mins

Preparation

Step 1

Mix sugar, cornstarch and salt in medium bowl. Add cherries and its' juices and almond extract. Let mixture sit at room temp for at least 10 min and up to 3 hours.
20 min before baking, preheat oven to 425 degrees. Remove pie plate with the unbaked bottom crust from refrigerator; discard plastic wrap. Spoon cherries mixture into pie crust.
10 min before assembling pie crust, remove the second disk of pie crust dough from refrigerator. Lightly dust work surface with flour. Roll out dough, between two sheets of plastic wrap, into 1/6 inch thick and 10 1/2 inches by 8 inches wide. Dough should be smooth and cool. Using a pastry wheel, cut the dough oval into 10 strips and 3/4 inch wide. Arrange half of the strips evenly over the cherry filling. Gently fold back every other strip just past the center point of the pie and then place a strip on top that runs perpendicular. Reposition the strips so that they lie flat on top of the perpendicular strip. Working in the same direction, gently fold back the strips that were not folded back the first time. Lay a second perpendicular strip on top and unfurl the folded-back strips. Repeat with a third perpendicular strip, folding back the strips that were folded back the first time.
Apply the remaining 2 strips to the other side of the pie in the same manner. Trim the strips to a 1/2 inch overhang. Use water to moisten the edge of the bottom crust where it contacts each strip. Tuck the overhang under the bottom crust edge, pressing down to seal it. Crimp edges.
Place aluminum foil around edges and place pie in oven for 20 min,transfer to a baking sheet lined with parchment paper.
Adjust and oven rack so it is on the lowest level, place baking sheet with pie on rack and bake for 40 to 50 min, until juices are bubbly and thick. If lattice is too dark, cover top loosely with aluminum foil with a center vent hole. Transfer to wire rack for cooling.