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Sour Cherry Lattice Pie
Melissa Hart

Sour Cherry Lattice Pie

Tart cherries make the bright red slice every diner case needs. Cornstarch sets the juice cleanly without making it cloudy, and almond extract backs up the cherry flavor without announcing itself. The lattice can look handmade; evenly spaced strips matter more than perfection.
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Prep Time 40 minutes
Cook Time 55 minutes
Total Time 1 hour 35 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 batch All-Purpose Flaky Pie Crust chilled as 2 disks
  • 6 cups pitted fresh or frozen sour cherries thawed and drained
  • 1 1/4 cups granulated sugar
  • 1/4 cup cornstarch
  • 1 tbsp fresh lemon juice
  • 1/4 tsp almond extract
  • 2 tbsp unsalted butter cut into small pieces
  • 1 large egg beaten with 1 tbsp water

Method
 

  1. Heat the oven to 400°F with a rimmed sheet pan on the lower rack.
  2. Toss the cherries with the sugar, cornstarch, lemon juice and almond extract and let them stand for 10 minutes.
  3. Roll one dough disk into a 12-inch circle, fit it in a 9-inch pie plate, add the filling, and dot with butter.
  4. Roll the second disk and cut it into 10 strips, weave a loose lattice over the fruit, trim and crimp the edge, and brush the pastry with egg wash.
  5. Bake on the hot pan for 20 minutes, lower the oven to 375°F, and bake 30 to 35 minutes more until the center bubbles for at least 5 minutes.
  6. Cool for 3 hours before cutting so the cherry juice sets.