Save on Pinterest

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
  • Total Time
    Prep: 20 min. Bake: 40 min. + cooling
  • Makes
    8 servings

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

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • MurphyNJ
    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.