Classic Cherry Pie with Lattice Crust

Classic Cherry Pie with Lattice Crust takes around 2 hours from beginning to end. One serving contains 379 calories, 7g of protein, and 11g of fat. This recipe serves 8. For $1.15 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. A mixture of unbleached all purpose flour, unsalted butter, vanillan extract, and a handful of other ingredients are all it takes to make this recipe so scrumptious. 179 people have tried and liked this recipe. It works well as a side dish. It is brought to you by Bunky Cooks. Overall, this recipe earns a rather bad spoonacular score of 39%. Similar recipes include Classic Sour Cherry Pie with Lattice Crust, Classic Sour Cherry Pie With Lattice Crust, and Classic Cherry Pie with Cinnamon Infused Coconut Oil Pie Crust.

Servings: 8

Preparation duration: 60 minutes

Cooking duration: 75 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

For crust:1. Whisk flour, sugar, and salt in large bowl to blend. Add butter and rub in with fingertips until small pea-size clumps form. Add 5 tablespoons ice water; mix lightly with fork until dough holds together when small pieces are pressed between fingertips, adding more water by teaspoonfuls if dough is dry. 2. Gather dough together; divide into 2 pieces. Form each piece into ball, then flatten into disk and wrap in plastic. Refrigerate at least 30 minutes. Do ahead Can be made 2 days ahead. Keep chilled. Let dough soften slightly before rolling out.For filling:1. Position rack in lower third of oven and preheat to 425°F. Whisk 1 cup sugar, cornstarch, and salt in medium bowl to blend. Stir in cherries, lemon juice, and vanilla; set aside.2. Roll out 1 dough disk on floured surface to 12-inch round. Transfer to 9-inch glass pie dish. Trim dough overhang to 1/2 inch. Roll out second dough disk on floured surface to 12-inch round. Using large knife or pastry wheel with fluted edge, cut ten 3/4-inch-wide strips from dough round. Transfer filling to dough-lined dish, mounding slightly in center. Dot with butter. Arrange dough strips atop filling, forming lattice; trim dough strip overhang to 1/2 inch. Fold bottom crust up over ends of strips and crimp edges to seal. Brush lattice crust (not edges) with milk. Sprinkle lattice with remaining 1 tablespoon sugar.3. Place pie on rimmed baking sheet and bake 15 minutes. Reduce oven temperature to 375°F. Bake pie until filling is bubbling and crust is golden brown, covering edges with foil collar if browning too quickly, about 1 hour longer. Transfer pie to rack and cool completely. Cut into wedges and serve with vanilla ice cream

 

Step by step:

For crust

1. Whisk flour, sugar, and salt in large bowl to blend.

2. Add butter and rub in with fingertips until small pea-size clumps form.

3. Add 5 tablespoons ice water; mix lightly with fork until dough holds together when small pieces are pressed between fingertips, adding more water by teaspoonfuls if dough is dry.

4. Gather dough together; divide into 2 pieces. Form each piece into ball, then flatten into disk and wrap in plastic. Refrigerate at least 30 minutes. Do ahead Can be made 2 days ahead. Keep chilled.

Let dough soften slightly before rolling out.For filling

1. Position rack in lower third of oven and preheat to 425°F.

2. Whisk 1 cup sugar, cornstarch, and salt in medium bowl to blend. Stir in cherries, lemon juice, and vanilla; set aside.

3. Roll out 1 dough disk on floured surface to 12-inch round.

4. Transfer to 9-inch glass pie dish. Trim dough overhang to 1/2 inch.

5. Roll out second dough disk on floured surface to 12-inch round. Using large knife or pastry wheel with fluted edge, cut ten 3/4-inch-wide strips from dough round.

6. Transfer filling to dough-lined dish, mounding slightly in center. Dot with butter. Arrange dough strips atop filling, forming lattice; trim dough strip overhang to 1/2 inch. Fold bottom crust up over ends of strips and crimp edges to seal.

7. Brush lattice crust (not edges) with milk. Sprinkle lattice with remaining 1 tablespoon sugar.

8. Place pie on rimmed baking sheet and bake 15 minutes. Reduce oven temperature to 375°F.

9. Bake pie until filling is bubbling and crust is golden brown, covering edges with foil collar if browning too quickly, about 1 hour longer.

10. Transfer pie to rack and cool completely.

11. Cut into wedges and serve with vanilla ice cream

Nutrition Information:

covered percent of daily need