Tart Cherry Lattice Pie
Taste of Home
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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
SERVINGS: 6-8
CATEGORY: Dessert
METHOD: Baked
TIME: 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 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.