Sweetheart Cherry Lattice Pie (Printer-friendly)
Charming cherry dessert featuring a buttery lattice crust and tart-sweet cherry filling, ideal for celebrations.
# What you'll need:
→ Pie Crust
01 - 2 1/2 cups all-purpose flour
02 - 1 cup unsalted butter, cold and cubed
03 - 1/4 cup granulated sugar
04 - 1/2 teaspoon salt
05 - 6-8 tablespoons ice water
→ Cherry Filling
06 - 5 cups fresh or frozen pitted sweet cherries
07 - 3/4 cup granulated sugar
08 - 1/4 cup cornstarch
09 - 1 tablespoon lemon juice
10 - 1/4 teaspoon almond extract
11 - 1/4 teaspoon salt
→ Assembly and Finish
12 - 1 egg, beaten for egg wash
13 - 1 tablespoon milk
14 - 1 tablespoon coarse sugar
# Method:
01 - Whisk together flour, sugar, and salt in a large bowl. Add cold, cubed butter and cut in with a pastry blender or fingertips until mixture resembles coarse crumbs. Gradually add ice water, mixing just until dough comes together. Divide dough in half, shape into discs, wrap in plastic, and chill for at least 1 hour.
02 - Combine cherries, sugar, cornstarch, lemon juice, almond extract, and salt in a large bowl. Toss to coat evenly. Set aside.
03 - On a floured surface, roll one dough disc into a 12-inch circle. Fit into a 9-inch pie pan, leaving some overhang. Spoon in the cherry filling.
04 - Roll out the second dough disc to a 12-inch circle. Cut into 1/2-inch strips. Lay half the strips horizontally across the pie, then weave remaining strips vertically to form a lattice. Trim excess dough and crimp edges to seal. Use scraps to cut out heart shapes and decorate the lattice if desired.
05 - Whisk egg and milk together, then brush over the lattice and crust edges. Sprinkle with coarse sugar if desired.
06 - Place pie on a baking sheet and bake at 400°F for 20 minutes. Reduce temperature to 350°F and bake an additional 35-40 minutes, until crust is golden and filling is bubbling.
07 - Allow pie to cool completely on a rack before slicing so the filling sets properly.
# Expert Tips:
01 -
- The almond extract in the filling creates this subtle, sophisticated undertone that makes people ask whats your secret
- That lattice crust looks impressive but actually comes together faster than you would expect once you get the rhythm
02 -
- If your lattice starts feeling floppy or the butter is melting through the dough, pop the whole assembled pie in the freezer for 15 minutes before baking
- That bubbling filling you see means the cornstarch has activated and the pie is properly set, so do not pull it out early even if the crust looks done
03 -
- Place your pie pan on a preheated baking sheet to help ensure the bottom crust bakes through completely
- If the edges start browning too quickly, tent them with foil while the rest of the pie finishes baking