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Tart Cherry Lattice Pie
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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
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 425°
for 20 minutes. Reduce heat to 375°. Remove foil; bake 20-25 minutes longer
or until crust is golden brown and filling is bubbly. Cool on a wire rack.
Yield: 6-8 servings.
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Printed from tasteofhome.com Sep 7, 2008Copyright Reiman Media Group, Inc © 2008 |