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Tart Cherry Lattice Pie Recipe

Photo by: Taste of Home

Whenever my mom is invited to a party or potluck, everyone requests her homemade double-crust fruit pies. In the summer, she uses fresh, tart cherries for this recipe. I love a slice topped with vanilla ice cream. — Pamela Eaton, Lambertville, Michigan

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6-8 Servings
Prep: 20 min. Bake: 40 min. + cooling

Ingredients

1/3 cup all-purpose flour
4 cups fresh or frozen unsweetened pitted tart cherries, thawed and drained
1/4 teaspoon almond extract
1-1/3 cups sugar
Pastry for double-crust pie (9 inches)
2 tablespoons butter, cut into small pieces

Directions

In a large bowl, combine sugar and flour; stir in cherries and extract. Line a 9-in. pie plate with bottom pastry; trim to 1 in. beyond edge of plate. Pour filling into crust. Dot with butter.
Roll out remaining pastry; make a lattice crust. Seal and flute edges. Cover edges loosely with foil.
Bake at 400° for 50-60 minutes or until crust is golden brown and filling is bubbly. Remove foil. Cool on a wire rack. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 piece) equals 508 calories, 17 g fat (8 g saturated fat), 18 mg cholesterol, 238 mg sodium, 88 g carbohydrate, 1 g fiber, 3 g protein.

Tart Cherry Lattice Pie published in Taste of Home April/May 2007, p35

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