Lattice Cherry Pie
Indulge in the timeless elegance of a homemade Lattice Cherry Pie, a dessert that combines flaky, buttery pie crust with a luscious, sweet-tart cherry filling. Featuring fresh or frozen cherries, a hint of lemon juice, and a touch of warm vanilla, this pie is perfectly balanced in flavor. The lattice crust not only adds a beautiful, Instagram-worthy finish but also allows the filling to bubble up enticingly as it bakes to golden perfection. Sprinkled with coarse sugar for a satisfying crunch, this pie is ideal for holidays, family gatherings, or whenever you're craving a classic treat. Serve it slightly warm with a scoop of creamy vanilla ice cream for a dessert that's as comforting as it is irresistible. Don't forget to let the pie cool completely for that perfect slice every time!
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Recipe Information
Ingredients
- 900 grams Cherries (pitted, fresh or frozen)
- 150 grams Granulated sugar
- 50 grams Brown sugar
- 30 grams Cornstarch
- 2 tablespoons Lemon juice
- 1 teaspoon Vanilla extract
- 0.25 teaspoons Salt
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour (for dusting)
- 2 discs Pie crust dough (double crust, homemade or store-bought)
- 1 whole Egg (for egg wash)
- 1 tablespoon Milk or water (for egg wash)
- 2 tablespoons Coarse sugar (for sprinkling)
Instructions
Preheat your oven to 400°F (200°C). Place a baking sheet on the middle rack to catch any potential drips from the pie.
In a large mixing bowl, combine the pitted cherries, granulated sugar, brown sugar, cornstarch, lemon juice, vanilla extract, and salt. Mix well until the cherries are evenly coated and set aside for 10 minutes.
Lightly dust your work surface and rolling pin with flour. Roll out one disc of pie crust dough into a 12-inch circle. Transfer it to a 9-inch pie dish, allowing the excess dough to hang over the edge. Trim any excess dough, leaving about an inch overhang.
Pour the cherry filling into the prepared pie crust. Dot the filling with small pieces of unsalted butter evenly across the top.
Roll out the second disc of pie crust dough into a 12-inch circle. Use a sharp knife or a pastry cutter to cut the dough into 1-inch-wide strips.
Create a lattice topping by arranging half the strips evenly spaced over the pie in one direction. Carefully weave the remaining strips perpendicular to the first layer, lifting and folding back strips as needed to create the lattice pattern.
Trim excess lattice dough and fold the bottom crust over the edges of the lattice strips. Crimp the edges together to seal.
In a small bowl, whisk together the egg and milk or water to make the egg wash. Brush the top of the lattice crust evenly with the egg wash and sprinkle with coarse sugar for added sparkle and crunch.
Place the pie on the preheated baking sheet and bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling. If the edges of the crust begin to brown too quickly, cover them with aluminum foil or a pie shield.
Allow the pie to cool for at least 2 hours on a wire rack before slicing. This ensures the filling sets properly.
Serve the pie on its own or with a scoop of vanilla ice cream for a classic pairing. Enjoy!
Nutrition Facts
Calories |
4271 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.0 g | 223% | |
| Saturated Fat | 63.8 g | 319% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 344 mg | 115% | |
| Sodium | 2585 mg | 112% | |
| Total Carbohydrate | 649.1 g | 236% | |
| Dietary Fiber | 29.2 g | 104% | |
| Total Sugars | 352.9 g | ||
| Protein | 46.3 g | 93% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 312 mg | 24% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 2457 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
