Tart Cherry Lattice Pie
Indulge in the classic, homemade delight of Tart Cherry Lattice Pie—a show-stopping dessert featuring a buttery, flaky crust and a vibrant filling of tart cherries that strike the perfect balance between sweet and tangy. Fresh or frozen tart cherries are combined with a hint of lemon juice and vanilla for depth of flavor, then nestled under a meticulously woven lattice crust, brushed with an egg wash for a golden, glossy finish. The pie bakes to bubbly perfection, offering a mouthwatering aroma and a stunning presentation. Perfect for holidays, family gatherings, or an indulgent weeknight treat, this recipe captures the essence of homestyle baking at its finest. Serve it warm with a scoop of vanilla ice cream for a timeless, irresistible pairing.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup unsalted butter (cold, cubed)
- 6 tablespoons ice water
- 5 cups tart cherries (pitted, fresh or frozen)
- 0.75 cup granulated sugar (for filling)
- 3 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter (for filling, cubed)
- 1 large egg
- 1 tablespoon milk
- 2 tablespoons coarse sugar (optional, for sprinkling)
Instructions
In a large bowl, combine the all-purpose flour, granulated sugar, and salt for the crust.
Add the cold cubed butter to the bowl. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs.
Drizzle the ice water into the flour mixture, 1 tablespoon at a time, mixing gently after each addition until the dough just comes together. Do not overmix.
Divide the dough into two disks, wrap each in plastic wrap, and refrigerate for at least 1 hour.
Preheat the oven to 400°F (200°C).
In a large bowl, combine the tart cherries, granulated sugar, cornstarch, lemon juice, and vanilla extract. Mix until cherries are evenly coated.
On a lightly floured surface, roll out one disk of dough into a 12-inch circle and fit it into a 9-inch pie dish. Trim any excess dough hanging over the edges.
Pour the cherry filling into the prepared pie crust and dot it with the cubed butter for the filling.
Roll out the second disk of dough and cut it into 1-inch strips. Weave the strips into a lattice pattern over the cherry filling.
Trim the excess dough strips and crimp the edges to seal the top and bottom crusts together.
In a small bowl, beat the egg and milk together to make an egg wash. Brush the egg wash over the lattice crust.
If desired, sprinkle coarse sugar over the crust for added texture and sweetness.
Place the pie on a baking sheet to catch any drips and bake for 50-60 minutes, or until the filling is bubbling and the crust is golden brown.
Allow the pie to cool for at least 2 hours to set before slicing and serving.
Nutrition Facts
Calories |
544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.3 g | 36% | |
| Saturated Fat | 17.3 g | 87% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 260 mg | 11% | |
| Total Carbohydrate | 68.1 g | 25% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 31.8 g | ||
| Protein | 6.1 g | 12% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 31 mg | 2% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 227 mg | 5% | |
*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.
