Indulge in a delightful culinary adventure with our exquisite Lattice-Top Cherry Pie. This classic dessert, with its golden, flaky crust and vibrant cherry filling, is a symphony of flavors that will tantalize your taste buds. Embark on a journey of baking bliss as we guide you through two delectable recipes: a traditional Lattice-Top Cherry Pie and a unique Sour Cherry Pie with a hint of almond extract. Whether you prefer the timeless taste of classic cherries or the tangy zest of sour cherries, these recipes will leave you craving for more.
Check out the recipes below so you can choose the best recipe for yourself!
LATTICE-TOP CHERRY PIE
Cherry pie seems like an all-American dessert, but it's actually English: Many believe that the first cherry pie was made for Queen Elizabeth I in the late 1500s. English settlers brought pie to America, and the first cherry trees were planted in this country soon after!
Provided by Food Network Kitchen
Categories dessert
Time 4h
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Make the crust: Pulse the flour, granulated sugar and salt in a food processor. Add 1 stick cut-up butter and the shortening; pulse until it looks like coarse meal. Add the remaining 1 stick butter; pulse until it is in pea-size pieces. Add the egg yolk and 6 tablespoons ice water and pulse until the dough begins to clump together, adding up to 2 more tablespoons ice water if necessary. Turn out the dough onto a clean surface, divide in half and press into 2 disks. Wrap in plastic wrap and refrigerate until firm, at least 2 hours or overnight.
- Meanwhile, make the filling: Combine the cherries, granulated sugar, cornstarch, lemon zest and juice and almond extract in a large bowl. Toss until the sugar is dissolved and the cherries are well coated; set aside.
- Roll out one disk of dough into a 12-inch round on a floured surface. Ease into a 9-inch pie plate and trim, leaving a 1-inch overhang. Pour in the filling.
- Roll out the other disk of dough into a 12-inch round. Trim the edges, then cut the dough into 3/4-inch-wide strips using a fluted cutter or a knife. (You should have about 12 strips.) Lay half of the strips over the pie, about 3/4 inch apart. Fold back every other strip. Lay another strip of dough perpendicular to the existing strips, then fold the dough back over the new strip. Repeat, folding back every other strip and weaving in new ones, to form a lattice. Trim the strips, leaving a 1-inch overhang. Fold the overhanging dough (strips and bottom crust) under itself, pressing to seal. Crimp the edges with your fingers or a fork, if desired.
- Brush the lattice and crust edges with the beaten egg and sprinkle with coarse sugar. Refrigerate the pie until firm, about 30 minutes. Meanwhile, put a baking sheet on the middle rack of the oven and preheat to 400˚ F.
- Put the pie on the hot baking sheet and reduce the oven temperature to 375˚ F. Bake until the crust is golden brown and the fruit is bubbling, 55 to 65 minutes. (Tent with foil if the crust is browning too quickly.) Transfer to a rack and let cool completely before slicing.
CHERRY PIE WITH LATTICE TOP
Steps:
- Preheat oven to 375 degrees F.
- In a large bowl, combine cherry pie filling, mixed berries and Kirsch. Set aside.
- Gently unfold bottom crust onto floured pie dish. Pour berry filling into unbaked crust. Using a pie pan as a guide, cut a circle for the top crust from a sheet of pie crust. Use a lattice cutter to create a pattern, and generously flour each piece so that pieces of lattice do not stick. Top pie with lattice strips and flute the edge of the pie with a fork. Brush top crust with beaten egg and sprinkle lightly with sugar. Bake for 40 minutes, or until bubbling appears in the middle of pie. Cover pie with aluminum foil halfway through baking. Let sit for 20 minutes before serving.
Tips
- Pick the ripest cherries: For the best flavor and texture, choose cherries that are plump, deeply colored, and have no blemishes.
- Pit the cherries: Use a cherry pitter to quickly and easily remove the pits from the cherries.
- Make the filling in advance: The cherry filling can be made up to 2 days ahead of time. This will allow the flavors to meld and develop.
- Chill the dough before rolling it out: This will help prevent the dough from becoming too sticky and difficult to work with.
- Use a light touch when rolling out the dough: Be careful not to overwork the dough, as this will make it tough.
- Trim the edges of the dough before baking: This will help to create a clean, professional-looking pie.
- Brush the top crust with milk before baking: This will help to create a golden brown crust.
- Let the pie cool completely before serving: This will allow the filling to set and the flavors to develop fully.
Conclusion
This lattice-top cherry pie is the perfect summer dessert. It is bursting with sweet, juicy cherries and has a flaky, golden brown crust. With a little planning and effort, you can easily make this pie at home. Just follow the tips above and you will be sure to impress your family and friends with your baking skills.
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