Construction of Lattice-Style Cherry Pie
Let's Make a Show-Stopping Lattice Cherry Pie!
Craving a mouthwatering cherry pie this summer? Fret not, we've got you covered! This sweet treat is made using widely available varieties and a delightful twist of tangy lemon juice. Follow our elegant lattice weaving tutorial to impress your guests. Let's dive in!
Prep Ahead: Make our popular Pie Dough recipe beforehand.
The Star Ingredients: We whipped this delight up with Burlat and Bing cherries, and the result was delicious!
Sanding sugar, also known as pearl sugar, is a slight gem. You can find it in specialty grocery stores. If you can't lay your hands on it, simply swap it with some granulated sugar.
This recipe was showcased as part of our Summer Fruit Pies collection. Want a cherry dessert without all the crust work? Our simple clafoutis is just the ticket!
- Yield: 1 (9-inch) pie
- Difficulty: Intermediate
- Total: 3 hours 20 minutes
Recipe (12 ingredients)
- 5 cups fresh pitted and stemmed Bing cherries (around 1 pound 13 ounces)
- 2/3 cup granulated sugar
- 1/4 cup cornstarch
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon ground ginger
- 1/8 teaspoon fine salt
- Flour, for dusting the work surface
- 2 recipes Basic Pie Dough
- 1 tablespoon unsalted butter, cut into small pieces
- 1 large egg
- 1 tablespoon water
- 1 tablespoon sanding sugar
Instructions
- Preheat the oven to 400°F, setting a rack in the middle. Line a baking sheet with aluminum foil and place it on the rack. While preparing the filling, roll out the dough disks.
- Mix the cherries, granulated sugar, cornstarch, lemon juice, ginger, and salt in a large bowl. Set the bowl aside for at least 20 minutes to allow the cherries to release their juices and the sugar to dissolve.
- Roll out the first dough disk on a lightly floured surface into a round approximately 12 inches in diameter and 1/4 inch thick. Line a 9-inch pie plate with the dough, trimming off any excess but leaving enough to cover the edges of the plate. Place the unbaked pie crust in the refrigerator while preparing the second disk of dough.
- Roll out the second disk into a round approximately 12 inches in diameter and 1/4 inch thick. Cut it into 12 (1-inch-wide) strips.
- Stir the cherry filling to ensure all juices have been incorporated. Place the filling into the prepared pie plate, dotting the butter over the top. Lightly brush the exposed edge of the crust with the egg wash.
- Lay the dough strips parallel to one another vertically across the filling. Pull every other strip toward you, folding it in half. Lay one strip horizontally in the center of the pie. Unfold the folded strips over top of the horizontal strip, then fold the ones that are now under the horizontal strip back toward you.
- Place a second strip horizontally about 1/2 inch from the first. Unfold the folded strips to cover the second horizontal strip. Repeat with a third strip at an equal distance from the second so half of the pie is now covered. Return to the center, lay a horizontal strip on the unwoven side of the pie, and repeat with the remaining strips. Trim the overhanging strips flush with the pie, and, using your fingers or the back of a fork, crimp the dough to seal. Brush the top and edges of the pie with egg wash and sprinkle with the sanding sugar.
- Place the pie on the heated baking sheet and bake for 15 minutes. Drop the heat to 350°F and continue baking the pie until the crust is golden brown and the juices are bubbling, approximately 1 hour. Remove the pie to a wire rack and cool for at least 1 hour before serving.
Bonus Tips: Want to experiment? Check out these alternative pie crust recipes and lattice techniques:
- All-Butter Flaky Crust: With a food processor, mix cold butter and flour until it resembles coarse crumbs. Gradually add ice water until the dough comes together. Chill the dough for 30 minutes before rolling.
- Shortening and Butter Crust: Combine flours, salt, shortening, and cold butter in a mixing bowl until the mixture is crumbly. Gradually add ice water and chill before rolling.
- Leaf Lard Crust: This unique fat provides a tender and flaky texture. Make this crust similar to using shortening.
- Creating the Lattice: Use a pastry cutter or sharp knife to cut strips. For a standard lattice, you'll want 8-10 strips.
- Assembly: Place the strips on top of the filled pie, weaving them into a lattice pattern. Trim excess dough, press edges, and brush with egg wash.
- Decorating with Sanding Sugar: Sprinkle sanding sugar over the lattice crust before baking for an attractive and sweet finish.
- Tips for Using Sweet Cherries: Fresh or thawed frozen (drained) cherries work great. Adjust the filling sugar according to the sweetness of the cherries and add spices like cinnamon for extra flavor.
- Baking: Bake at 375°F for 40-50 minutes or until the crust is golden brown.
- Cooling: To prevent sogginess, allow the cherry filling to cool completely before assembling the pie.
With these variations in mind, create a beautiful and delicious lattice cherry pie adorned with sanding sugar!
Note: This content is created by Mistral AI and does not necessarily reflect the views or official policies of any particular organization or publisher.
- To make your lattice cherry pie even more impressive, try using our all-Butter Flaky Crust recipe instead of the Basic Pie Dough.
- If you're looking for an uncategorized recipe, our Leaf Lard Crust is a unique fat that provides a tender and flaky texture.
- For a twist on the traditional lattice, experiment with our creations like the leaf lard crust or the all-butter flaky crust, then top it off with sanding sugar for a sweet finish.
- Bakers on a budget might want to consider the Shortening and Butter Crust, as it uses readily available ingredients and saves on cost without compromising on flavor.
