Intricate Lattice-Top Cherry Pie
There's something profoundly satisfying about baking a pie from scratch, especially when it involves the delicate craftsmanship of a lattice top. Our Intricate Lattice-Top Cherry Pie is a testament to the beauty and complexity that baking holds, a challenge that rewards patience and precision with its breathtaking result. This recipe is designed for those who cherish the process of baking as much as the final product, offering an opportunity to showcase skill and creativity.
Cherry pie, with its vibrant filling and flaky crust, is a beloved classic. However, when adorned with a meticulously woven lattice top, it transforms into a masterpiece of pastry art. This post is dedicated to guiding you through creating this stunning pie, from selecting the perfect cherries to executing the intricate lattice that sets it apart.
We'll delve into the nuances of creating a tender, yet sturdy pie crust, the key to a perfectly thickened cherry filling, and the steps to craft a lattice top that's both beautiful and functional. This recipe is an invitation to elevate your baking skills, exploring the elegance and satisfaction that comes with mastering advanced techniques.
Join us on this culinary journey, where the reward is not only a pie that tastes of summer's richness but also the pride in having created something truly exceptional. Whether for a special occasion or as a testament to your baking prowess, this Intricate Lattice-Top Cherry Pie promises to impress and delight.
✅ Quick Tips: Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.
- 2 1/2 cups of all-purpose flour
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 1 cup (2 sticks) of unsalted butter, cold and cubed
- 1/2 cup ice water
- 5 cups of fresh or frozen cherries, pitted
- 1 cup of granulated sugar
- 1/4 cup of cornstarch
- 1 tablespoon of lemon juice
- 1 teaspoon of vanilla extract
- 1/4 teaspoon almond extract (optional)
- 1 egg (for egg wash)
- Coarse sugar, for sprinkling
- Combine Dry Ingredients
In a large bowl, whisk together flour, salt, and sugar.
- Cut in Butter
Use a pastry blender to cut the cold butter into the flour mixture until pea-sized crumbs form.
- Add Ice Water
Gradually add ice water, stirring until the dough comes together. Divide in half, shape into disks, wrap, and chill for at least 1 hour.
- Combine Ingredients
In a large bowl, mix cherries, sugar, cornstarch, lemon juice, vanilla, and almond extract.
- Cook Filling
If using fresh cherries, cook the mixture over medium heat until thickened, then cool.
- Roll Out Dough
Roll one disk of dough into a 12-inch circle and fit it into a 9-inch pie plate. Trim the edges.
- Add Filling
Spoon the cooled cherry filling into the crust.
- Create Lattice Top
Roll out the second dough disk and cut into strips. Weave a lattice over the filling. Trim and crimp the edges. Brush with egg wash and sprinkle with coarse sugar.
- Bake
At 375°F (190°C) for about 50 minutes, or until the filling is bubbly and the crust is golden brown.
- Cool
Let the pie cool on a wire rack for at least 3 hours before serving.
Serving Size 1
Servings 8
- Amount Per Serving
- Calories 420kcal
- % Daily Value *
- Total Fat 20g31%
- Saturated Fat 12g60%
- Cholesterol 30mg10%
- Sodium 320mg14%
- Total Carbohydrate 58g20%
- Dietary Fiber 3g12%
- Sugars 32g
- Protein 5g10%
- Vitamin A 200 IU
- Vitamin C 8 mg
- Calcium 20 mg
- Iron 2 mg
- Unsaturated Fat 8g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Cherry Selection: Both sweet and sour cherries work well; adjust sugar accordingly.
Lattice Technique: Practice weaving with dough scraps to gain confidence.
Preventing Soggy Bottom: Pre-bake the bottom crust for 10 minutes with pie weights before adding the filling.
