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Tart Cherry Lattice Pie

 Tart Cherry Lattice Pie
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
8 ServingsPrep: 20 min. Bake: 40 min. + cooling

Ingredients

  • 1-1/3 cups sugar
  • 1/3 cup King Arthur Unbleached 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

2 of 2

Tart Cherry Lattice Pie (continued)

Editor's Note: 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.
Nutritional Facts: 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.