Tart Cherry Lattice Pie Recipe

5 1 2
Tart Cherry Lattice Pie Recipe
Tart Cherry Lattice Pie Recipe photo by Taste of Home
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Tart Cherry Lattice Pie Recipe

Read Reviews
5 1 2
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min. + cooling
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min. + cooling

Ingredients

  • 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

Directions

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.
Pastry for double-crust pie (9 inches): Combine 2-1/2 cups all-purpose flour and 1/2 tsp. salt; cut in 1 cup cold butter until crumbly. Gradually add 1/3 to 2/3 cup ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic wrap and refrigerate 1 hour.
Originally published as Tart Cherry Lattice Pie in Taste of Home April/May 2007, p35

Nutritional Facts

1 piece: 561 calories, 26g fat (16g saturated fat), 68mg cholesterol, 338mg sodium, 78g carbohydrate (43g sugars, 3g fiber), 6g protein.

  • 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
  1. Preheat oven to 400°. In a large bowl, combine sugar and flour; stir in cherries and extract.
  2. 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.
  3. 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.
  4. Bake 40-50 minutes or until crust is golden brown and filling is bubbly. Remove foil. Cool on a wire rack. Yield: 8 servings.
Pastry for double-crust pie (9 inches): Combine 2-1/2 cups all-purpose flour and 1/2 tsp. salt; cut in 1 cup cold butter until crumbly. Gradually add 1/3 to 2/3 cup ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic wrap and refrigerate 1 hour.
Originally published as Tart Cherry Lattice Pie in Taste of Home April/May 2007, p35

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MY REVIEW
MurphyNJ User ID: 7103738 62519
Reviewed Jul. 14, 2013

"I love making pies. The crust recipe I usually use has been in my family for years. It doesn't use butter, but shortening and milk. So I wanted to try a butter crust and this one turned out delicious. It was easy to make and roll. I had plenty of dough for a 9" double crust pie.

I recently purchased some Instant Clear Gel as I read that it was a good substitute for flour, cornstarch or tapioca. And it was! The filling turned out just right.
My husband was very happy."

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