Lattice-Top Cherry Pie
If fresh cherries are available, feel free to use them here.
Serves: 8Hands-on: 25 minutesTotal: 1 hour 40 minutesDifficulty: Medium
- 1 pie shell, unbaked (9 inches)
- 1 pie crust, unbaked (10 inches), cut into 12 strips (1 inch)
- 20 oz. frozen pitted dark sweet cherries, thawed
- 1 cup sugar
- 1⁄2 cup cornstarch
- 1 Tbsp. butter
- 1⁄4 tsp. salt
- 1 tsp. lemon juice
- 1⁄4 tsp. almond extract
- 1 egg, beaten
- Heat the oven to 375°F. Place 1 unbaked piecrust in a 9-inch pie plate.
- With a fine-mesh strainer, drain the cherries. Tip cherries into a large bowl. Pour the juice into a measuring cup and add enough water to equal 1⁄2 cup of liquid.
- In a small, heavy saucepan over medium-high heat, combine cherry juice, sugar, and cornstarch. Stir and cook about 2 minutes, or until mixture begins to boil. Lower heat and stir until it thickens, about 3 minutes. Add butter, salt, lemon juice, and almond extract and stir until butter is melted and mixture is smooth, about 2 minutes. Mix well and then fold in the cherries. Cool to room temperature.
- Pour into the pie shell and top with the pastry strips. Lay out 5 strips of pie dough on top of the filling about 1⁄2 inch apart. Starting 1⁄2 inch from the edge of the pie, fold back every other strip and lay down 1 strip of pastry. Fold the pastry back down and fold back the other pieces. Lay down a second strip about 1⁄2 inch from the first strip. Repeat this process until all the strips are used. Trim the dough to 1 inch of the pans edge. Tuck the edge of the top crust under the edge of the bottom crust. Crimp the dough using your fingers or a fork. Brush the lattice and crust with beaten egg.
- Bake for 40 to 45 minutes, or until the filling is bubbly in the center and the lattice is golden brown. Cool for 30 minutes before serving.