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, Monclova, Ohio
- 1-1/3 cups sugar
- 1/3 cup all-purpose flour
- 4 cups fresh or frozen pitted tart cherries, thawed and drained
- 1/4 teaspoon almond extract
- Pastry for double-crust pie (9 inches)
- 2 tablespoons butter, cut into small pieces
- Preheat oven to 400°. In a large bowl, combine sugar and flour; stir in cherries and extract.
- On a lightly floured surface, roll one half of the pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate. Add filling; dot with butter.
- Roll remaining dough to a 1/8-in.-thick circle; cut into 1-1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom pastry; flute edge. Cover edge loosely with foil.
- Bake 40-50 minutes or until crust is golden brown and filling is bubbly. Remove foil. Cool on a wire rack. Yield: 8 servings.
Originally published as Tart Cherry Lattice Pie in Taste of Home April/May 2007, p35
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