Cherry Lattice Pie Food

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CHERRY PIE WITH LATTICE TOP



Cherry Pie with Lattice Top image

Provided by Sandra Lee

Categories     dessert

Time 1h15m

Yield 8 servings

Number Of Ingredients 7

1 can cherry pie filling
12 ounces frozen mixed berries, drained
1 tablespoon Kirsch (cherry liqueur)
1 box ready made pie crust
Flour, for dusting
1 egg, lightly beaten
1 tablespoon sugar

Steps:

  • Preheat oven to 375 degrees F.
  • In a large bowl, combine cherry pie filling, mixed berries and kirsch. Set aside.
  • Gently unfold bottom crust onto floured pie dish. Pour berry filling into unbaked crust. Using a pie pan as a guide, cut a circle for the top crust from a sheet of pie crust. Use a lattice cutter to create a pattern, and generously flour each piece so that pieces of lattice do not stick. Top pie with lattice strips and flute the edge of the pie with a fork. Brush top crust with beaten egg and sprinkle lightly with sugar. Bake for 40 minutes, or until bubbling appears in the middle of pie. Cover pie with aluminum foil halfway through baking. Let sit for 20 minutes before serving.

CHERRY LATTICE PIE



Cherry Lattice Pie image

A classic cherry lattice pie, made with less sugar using Stevia In The Raw.

Provided by In The Raw

Categories     Trusted Brands: Recipes and Tips     In The Raw® Sweeteners

Time 1h30m

Yield 10

Number Of Ingredients 10

2 ½ cups all-purpose flour
½ teaspoon sea salt, divided
1 cup unsalted butter, well chilled and cut into cubes
½ cup ice water
1 ¾ pounds fresh cherries, stemmed and pitted (or frozen cherries, partially thawed)
½ cup Stevia In The Raw®
¼ cup cornstarch
2 tablespoons fresh lemon juice
2 tablespoons 2% milk
1 tablespoon Stevia In The Raw®

Steps:

  • In a food processor, pulse flour and salt to combine. Add butter and pulse until the size of small peas. Add 6 tablespoons water and pulse 15 times. (If dough is still dry, add more water, 1 tablespoon at a time, until dough just comes together.)
  • Divide dough in half, shape into discs, wrap in plastic wrap, and refrigerate at least 1 hour.
  • Preheat oven to 425 degrees F.
  • In a large bowl, combine cherries, stevia, cornstarch, and lemon juice.
  • On a lightly floured surface, roll half the dough into a 12-inch circle.
  • Transfer to a 9-inch pie pan, pressing gently into the corners. Trim edges so the dough hangs 1/4 inch over the sides. Refrigerate.
  • Roll out the rest of the dough as above, and cut into 3/4-inch wide strips.
  • On a lightly floured cookie sheet, place half the dough strips 1/2-inch apart, then weave the remaining strips through them in a perpendicular, alternating over, under pattern.
  • Remove crust from refrigerator and pour filling into it.
  • Slide lattice off the cookie sheet directly on top of the pie.
  • Trim lattice strips, leaving a 1/4-inch overhang.
  • Tuck ends of the strips under the edge of the bottom crust, then crimp the edge.
  • Brush top of the pie with milk and sprinkle with Sugar In The Raw, if desired.
  • Bake 30 minutes, then lower heat to 350 degrees F and bake until the juices are thick and bubbling, about 25 to 30 minutes.
  • Cool on a rack.

Nutrition Facts : Calories 348.2 calories, Carbohydrate 41.6 g, Cholesterol 49 mg, Fat 19.5 g, Fiber 2.7 g, Protein 4.5 g, SaturatedFat 11.9 g, Sodium 93 mg, Sugar 11.6 g

APPLE-CHERRY LATTICE PIE



Apple-Cherry Lattice Pie image

Provided by Food Network Kitchen

Categories     dessert

Time 5h30m

Yield 8 servings

Number Of Ingredients 15

2 1/2 cups all-purpose flour, plus more for dusting
2 tablespoons granulated sugar
1/2 teaspoon salt
2 sticks cold unsalted butter, cut into small pieces
3 tablespoons ice water
3 tablespoons cold vodka
3 pounds assorted apples (such as Cortland, Granny Smith and McIntosh)
Juice of 1 lemon
4 tablespoons unsalted butter
1 cup jarred cherries in syrup or whole cherry jam
1 tablespoon all-purpose flour
1/4 teaspoon pure almond or vanilla extract
Pinch of allspice
1 large egg, lightly beaten
Coarse sugar, for sprinkling

Steps:

  • Make the crust: Pulse the flour, granulated sugar and salt in a food processor to combine. Add one-quarter of the butter; process until it disappears into the flour, about 30 seconds. Add the remaining butter and pulse until the mixture looks like cornmeal with bean-size bits of butter. Combine the water and vodka and drizzle over the flour mixture. Pulse until the dough just starts coming together but stop before it gathers into a ball. Divide evenly between 2 pieces of plastic wrap and gently pat each into a disk, using the plastic wrap to help you. (If the dough seems dry with large bits of butter, turn it out onto a work surface and use the heel of your hand to press the dough together.) Wrap tightly and refrigerate until firm, at least 1 hour and up to 24 hours.
  • Make the filling: Peel and thinly slice the apples; toss in a bowl with the lemon juice. Melt the butter in a large skillet over medium-high heat; add the apples and cook, tossing occasionally, until juicy, about 10 minutes. Remove from the heat; fold in the cherries, flour, extract and allspice. Transfer to a bowl and let cool completely, about 30 minutes.
  • Roll out 1 disk of dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate; refrigerate until ready to fill. Place a piece of parchment paper on an inverted baking sheet. Roll out the remaining disk of dough into a 12-inch round, transfer to the parchment and refrigerate until firm, about 30 minutes.
  • Transfer the dough (on the parchment) to a work surface. Using a fluted pastry wheel or a chef's knife, cut the dough into 14 to 16 half-inch-wide strips. Weave into a lattice on the parchment. Slide back onto the baking sheet and refrigerate until firm, about 30 minutes.
  • Pour the filling into the crust. Gently slide the lattice off the parchment and onto the fruit, adjusting as needed; trim the excess dough if needed, leaving a 1-inch overhang. Fold the overhanging dough under itself. Brush the lattice with the beaten egg and sprinkle with coarse sugar. Refrigerate the pie 30 minutes.
  • Position a rack in the lowest position of the oven and preheat to 400 degrees F. Place the pie on a foil-lined baking sheet and bake until the crust is deep golden brown and the filling is bubbling, about 1 1/2 hours. Transfer to a rack and let cool at least 2 hours.

TART CHERRY LATTICE PIE



Tart Cherry Lattice Pie image

Whenever my mom is invited to a party or potluck, everyone requests her homemade double-crust fruit pies. In the summer, she uses fresh tart cherries for this recipe. I love a slice topped with vanilla ice cream. -Pamela Eaton, Monclova, Ohio

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 6

1-1/3 cups sugar
1/3 cup all-purpose flour
4 cups fresh or frozen pitted tart cherries, thawed and drained
1/4 teaspoon almond extract
Pastry for double-crust pie (9 inches)
2 tablespoons butter, cut into small pieces

Steps:

  • Preheat oven to 400°. In a large bowl, combine sugar and flour; stir in cherries and extract. , On a lightly floured surface, roll one half of the pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate. Add filling; dot with butter., Roll remaining dough to a 1/8-in.-thick circle; cut into 1-1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom pastry; flute edge. Cover edge loosely with foil., Bake until crust is golden brown and filling is bubbly, 40-50 minutes. Remove foil. Cool on a wire rack.

Nutrition Facts : Calories 561 calories, Fat 26g fat (16g saturated fat), Cholesterol 68mg cholesterol, Sodium 338mg sodium, Carbohydrate 78g carbohydrate (43g sugars, Fiber 3g fiber), Protein 6g protein.

CLASSIC SOUR CHERRY PIE WITH LATTICE CRUST



Classic Sour Cherry Pie with Lattice Crust image

Provided by Lori Longbotham

Categories     Dessert     Bake     Kid-Friendly     High Fiber     Graduation     Father's Day     Backyard BBQ     Cherry     Summer     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 8 servings

Number Of Ingredients 16

Crust:
2 1/2 cups unbleached all purpose flour
1 tablespoon sugar
3/4 teaspoon salt
1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
5 tablespoons (or more) ice water
Filling:
1 cup plus 1 tablespoon sugar
3 tablespoons cornstarch
1/4 teaspoon salt
5 cups whole pitted sour cherries or dark sweet cherries (about 2 pounds whole unpitted cherries)
1 teaspoon fresh lemon juice (if using sour cherries) or 3 tablespoons fresh lemon juice (if using dark sweet cherries)
1/2 teaspoon vanilla extract
2 tablespoons (1/4 stick) unsalted butter, cut into 1/2-inch cubes
1 tablespoon (about) milk
Vanilla ice cream

Steps:

  • For crust:
  • Whisk flour, sugar, and salt in large bowl to blend. Add butter and rub in with fingertips until small pea-size clumps form. Add 5 tablespoons ice water; mix lightly with fork until dough holds together when small pieces are pressed between fingertips, adding more water by teaspoonfuls if dough is dry. Gather dough together; divide into 2 pieces. Form each piece into ball, then flatten into disk and wrap in plastic. Refrigerate at least 30 minutes. Do ahead Can be made 2 days ahead. Keep chilled. Let dough soften slightly before rolling out.
  • For filling:
  • Position rack in lower third of oven and preheat to 425°F. Whisk 1 cup sugar, cornstarch, and salt in medium bowl to blend. Stir in cherries, lemon juice, and vanilla; set aside.
  • Roll out 1 dough disk on floured surface to 12-inch round. Transfer to 9-inch glass pie dish. Trim dough overhang to 1/2 inch. Roll out second dough disk on floured surface to 12-inch round. Using large knife or pastry wheel with fluted edge, cut ten 3/4-inch-wide strips from dough round. Transfer filling to dough-lined dish, mounding slightly in center. Dot with butter. Arrange dough strips atop filling, forming lattice; trim dough strip overhang to 1/2 inch. Fold bottom crust up over ends of strips and crimp edges to seal. Brush lattice crust (not edges) with milk. Sprinkle lattice with remaining 1 tablespoon sugar.
  • Place pie on rimmed baking sheet and bake 15 minutes. Reduce oven temperature to 375°F. Bake pie until filling is bubbling and crust is golden brown, covering edges with foil collar if browning too quickly, about 1 hour longer. Transfer pie to rack and cool completely. Cut into wedges and serve with vanilla ice cream.

LATTICE-TOPPED TRIPLE CHERRY PIE



Lattice-Topped Triple Cherry Pie image

Still planning for Thanksgiving with the fam, I found this recipe on epicurious, and wanted to try it. I love (love LOVE) cherry pie, and this one is great! This has a very distinct flavor! You can find Morello cherries at Trader Joes, or at some online shops.

Provided by Indigo

Categories     Pie

Time 1h20m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 10

1 (24 ounce) jar morello dark cherries in light syrup
3 tablespoons cornstarch
1/2 cup dried tart cherry (about 3 ounces)
1 cinnamon stick, broken in half
1 whole nutmeg, cracked in half with mallet
1 whole star anise
1 lb fresh bing cherry, pitted
1/2 cup sugar
2 pie crusts
whipping cream (for glaze)

Steps:

  • Strain syrup from Morello cherries into measuring cup.
  • Combine drained Morello cherries, 1/4 cup of strained Morello syrup, and cornstarch in medium bowl; stir to blend.
  • Combine remaining strained Morello syrup, dried cherries, cinnamon, nutmeg, and star anise in heavy large saucepan.
  • Cover and simmer over medium-low heat until cherries are plump, about 10 minutes.
  • Uncover, increase heat to medium, and simmer until mixture bubbles thickly and is reduced to 3/4 cup, stirring occasionally, about 10 minutes longer.
  • Discard cinnamon stick, nutmeg, and star anise.
  • Add Bing cherries and sugar and stir over medium-low heat until sugar dissolves; increase heat to medium and simmer until fresh cherries are tender when pierced with sharp knife, about 5 minutes.
  • Add Morello cherry mixture and stir over medium heat until mixture bubbles and thickens, about 3 minutes.
  • Transfer pie filling to medium bowl and cool completely. Let stand at room temperature.
  • Position rack in bottom third of oven and preheat to 400°F
  • Roll out 1 pie crust on floured surface to 12-inch round.
  • Transfer to 9-inch-diameter glass pie dish.
  • Trim dough overhang to 1 inch.
  • Spoon cooled filling into crust.
  • Roll out second pie crust on lightly floured surface to 13x10-inch rectangle. Cut dough rectangle lengthwise into 3/4-inch-wide strips.
  • Arrange 5 dough strips across cherry filling in 1 direction and 5 strips in opposite direction, forming lattice and spacing evenly, weaving if desired.
  • Brush bottom crust edge lightly with cream and press dough strips to crust to seal. Trim any overhang from dough strips.
  • Turn dough edge of bottom crust up over dough strips, pinching gently to seal. Crimp edges decoratively.
  • Brush edges and lattice lightly with whipping cream.
  • Place pie on rimmed baking sheet and bake until crust is golden brown and filling bubbles thickly, about 50 minutes. Transfer pie to rack and cool to lukewarm, about 2 hours.

Nutrition Facts : Calories 322.9, Fat 10.8, SaturatedFat 3.6, Sodium 207, Carbohydrate 56.2, Fiber 3.1, Sugar 35.5, Protein 2.6

CHERRY AND STRAWBERRY LATTICE PIE



Cherry and Strawberry Lattice Pie image

Provided by Dan Langan

Categories     dessert

Time 4h40m

Yield One 9-inch pie

Number Of Ingredients 12

Nonstick cooking spray
1 tablespoon vanilla wafer or graham cracker crumbs, optional (see Cook's Note)
2 sheets of your favorite homemade or store-bought refrigerated pie dough (enough for a 9-inch double-crust pie)
1 1/2 pounds pitted cherries
1/4 pound diced fresh strawberries
2/3 cup granulated sugar
3 tablespoons cornstarch
Pinch of salt
Zest of 1 lemon
Juice of 1/2 lemon
1 teaspoon pure vanilla extract
2 tablespoons heavy cream or milk

Steps:

  • Spray a 9-inch pie plate with a light coating of cooking spray. Sprinkle about 1 teaspoon of the wafer crumbs, if using, on the bottom of the pie plate.
  • Roll out 1 sheet of the pie dough until large enough to fit into your prepared pie plate with 1 inch of overhang all around. Press the dough into the pie plate. Sprinkle the remaining wafer crumbs on top of the pie crust and refrigerate. Roll out the remaining sheet of pie dough into a rough rectangle about 1/8 inch thick and refrigerate while you prepare the filling.
  • Combine the cherries and strawberries in a large bowl. Mix the sugar, cornstarch, salt and lemon zest in a small bowl. Sprinkle over the fruit and mix well. Add the lemon juice and vanilla and toss to coat. Pour the filling into the chilled bottom crust. Brush some of the heavy cream onto the edge of the overhanging dough.
  • Remove the rectangle of dough from the refrigerator and cut into 1-inch-wide strips. Lay strips of dough across the entire pie in one direction about 1 inch apart. Starting at one end of the pie, fold back every other strip halfway. Lay another dough strip perpendicular to the first row of strips. Unfold the strips back over the new strip, then fold alternate strips back halfway. Add another perpendicular strip; unfold the strips back over it. Repeat to form a lattice. Trim off excess dough from the strips and then fold in the 1 inch overhang, rolling it in towards the edge of the pie plate so that it sits on top of the plate's rim. Crimp as desired.
  • Brush just the lattice portion with the remaining heavy cream. Place the pie in the freezer for 30 minutes to chill and rest.
  • Place a foil-lined rimmed baking sheet on the center rack of the oven and preheat to 400 degrees F. When the pie has chilled, place it on the preheated baking sheet and bake until the crust is golden and the pie is bubbling vigorously, 65 to 75 minutes, checking the pie after 35 minutes for browning. Rotate the baking sheet back to front. If the pie is browning too quickly, take a piece of aluminum foil, poke a few holes in it, then lay it gently over the top of the pie for the remainder of the bake time. The center of the pie must be bubbling for the cornstarch to be fully activated. The center of the pie should reach an internal temperature of about 212 degrees F.
  • Let cool for at least 3 hours before serving to allow the filling to thicken.

CHERRY LATTICE PIE (DIABETIC)



Cherry Lattice Pie (Diabetic) image

Make and share this Cherry Lattice Pie (Diabetic) recipe from Food.com.

Provided by Steve P.

Categories     Pie

Time 1h

Yield 1 nine inch pie, 8 serving(s)

Number Of Ingredients 10

2 (16 ounce) packages no-sugar-added frozen cherries, pitted
1 3/4 cups equal spoonful artificial sweetener or 1 3/4 cups Splenda sugar substitute (can also use 12+3/4 teaspoons Equal® for Recipes or 42 packets Equal® sweetener)
4 teaspoons all-purpose flour
4 teaspoons cornstarch
1/4 teaspoon ground nutmeg
5 -7 drops red food coloring
2 1/2 cups all-purpose flour
1/2 teaspoon salt
8 tablespoons cold margarine, cut into pieces
10 -11 tablespoons ice water

Steps:

  • For Crust: Combine flour and salt in medium bowl; cut in margarine with pastry blender until mixture resembles coarse crumbs.
  • Mix in water, 1 tablespoon at a time, stirring lightly with fork after each addition until dough is formed.
  • Wrap and refrigerate until ready to use.
  • For Pie: Thaw cherries completely in strainer set in bowl; reserve 3/4 cup cherry juice.
  • Mix Equal® or Splenda®, flour, cornstarch and nutmeg in small saucepan; stir in cherry juice and heat to boiling.
  • Boil, stirring constantly, 1 minute.
  • Remove from heat and stir in cherries; stir in food color.
  • Roll half of pastry on floured surface into circle 1 inch larger than inverted 9-inch pie pan; ease pastry into pan.
  • Pour cherry mixture into pastry.
  • Roll remaining pastry on floured surface to 1/8-inch thickness; cut into 10 to 12 strips, 1/2 inch wide.
  • Arrange pastry strips over filling and weave into lattice design.
  • Trim ends of lattice strips; fold edge of lower crust over ends of lattice strips.
  • Seal and flute edge.
  • Bake in preheated 425ºF (220ºC) oven until pastry is browned, 35 to 40 minutes.
  • Cool on wire rack.

Nutrition Facts : Calories 354.5, Fat 11.9, SaturatedFat 2.1, Sodium 280.8, Carbohydrate 57.5, Fiber 3.5, Sugar 23.1, Protein 5.6

CLASSIC CHERRY PIE RECIPE



Classic Cherry Pie Recipe image

This beautiful homemade lattice cherry pie recipe will impress everyone, and it's surprisingly easy to make from scratch! There's nothing quite like a classic cherry pie for holidays or summer days.

Provided by Becky Hardin - Easy Dessert Recipes

Categories     Dessert

Time 40m

Number Of Ingredients 7

3 pounds cherries (1361 grams, pitted)
¾ cup granulated sugar (150 grams)
¼ cup cornstarch (30 grams)
2 tablespoons lemon juice (28 grams, from 1 lemon)
¼ teaspoon kosher salt
2 refrigerated 9-inch pie crusts (425 grams (1 box))
2 tablespoons heavy whipping cream (28 grams)

Steps:

  • Preheat the oven to 375°F.
  • In a large saucepan set over medium heat, cook the cherries and sugar, stirring occasionally, for 5 minutes.
  • In a small bowl, stir together the cornstarch, lemon juice, and salt until smooth. Fold into warm cherries. Cook 2-3 minutes, stirring frequently, until mixture is very thick. Remove from heat.
  • Press 1 pie crust into the bottom and up the sides of a 9-inch pie pan. Pour the cherry mixture into the prepared crust.
  • Unroll the remaining piecrust onto a lightly floured surface. Using a pastry wheel or knife, cut into 1-inch-wide strips. Weave strips in a lattice onto the cherry mixture. Trim the pastry strips even with the pie pan, and press the edges of the crusts together. Fold the edges under and crimp as desired. Brush the lattice with the heavy cream.
  • Bake for 20-25 minutes, until the filling is hot and bubbly and the crust is browned. Let cool for at least 1 hour before serving.

Nutrition Facts : ServingSize 1 slice, Calories 402 kcal, Carbohydrate 71 g, Protein 5 g, Fat 13 g, SaturatedFat 4 g, Cholesterol 4 mg, Sodium 248 mg, Fiber 5 g, Sugar 41 g, UnsaturatedFat 8 g

TART CHERRY LATTICE PIE



Tart Cherry Lattice Pie image

Cherry is one of my favorite pies and I'm always looking for new ones to try. I found this one in Taste of Home.

Provided by CookingONTheSide

Categories     Pie

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 8

1 1/3 cups sugar
1/3 cup all-purpose flour
4 cups fresh pitted unsweetened tart red cherries or 4 cups unsweetened frozen pitted tart cherries, thawed and drained
1/4 teaspoon almond extract
1 (9 inch) pastry for double-crust pie
2 tablespoons butter, cut into small pieces
1 tablespoon milk
1 tablespoon sugar

Steps:

  • In large bowl, combine sugar and flour; stir in cherries and extract.
  • Line a 9-inch pie plate with bottom pastry, trim to 1 inch beyond edge of plate.
  • Pour filling into crust.
  • Dot with butter.
  • Roll out remaining pastry; make a lattice crust.
  • Seal and flute edges.
  • With pastry brush, brush milk on top crust; sprinkle crust with sugar.
  • Cover edges loosely with foil.
  • Bake at 425 degrees F for 20 minutes.
  • Reduce heat to 375 degrees F.
  • Remove foil; bake 20-25 minutes longer or until crust is golden brown and filling is bubbly.
  • Cool on wire rack.

Nutrition Facts : Calories 605.1, Fat 25.2, SaturatedFat 7.8, Cholesterol 10.5, Sodium 354.9, Carbohydrate 91.8, Fiber 2.9, Sugar 56, Protein 5.6

CRANBERRY-CHERRY LATTICE PIE



Cranberry-Cherry Lattice Pie image

My mom used to make this pie for the holidays when I was a girl. Your family will ask for it all year long. -J. Tomasi, Toledo, Ohio

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 6-8 servings.

Number Of Ingredients 8

1 can (21 ounces) cherry pie filling
1 can (14 ounces) whole-berry cranberry sauce
1/4 cup sugar
3 tablespoons quick-cooking tapioca
1 teaspoon lemon juice
1/4 teaspoon ground cinnamon
1 package (15 ounces) refrigerated pie pastry
2 tablespoons butter

Steps:

  • In a large bowl, combine the pie filling, cranberry sauce, sugar, tapioca, lemon juice and cinnamon. Let stand for 15 minutes. , Line a 9-in. pie plate with bottom pastry; add filling. Dot with butter. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges., Bake at 400° for 35-40 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.

Nutrition Facts : Calories 467 calories, Fat 17g fat (8g saturated fat), Cholesterol 17mg cholesterol, Sodium 243mg sodium, Carbohydrate 78g carbohydrate (40g sugars, Fiber 1g fiber), Protein 2g protein.

CHOCOLATE-CHERRY LATTICE SLAB PIE



Chocolate-Cherry Lattice Slab Pie image

Want to know how to make a slab pie extra easy? Start with store-bought pie crusts and use a baking sheet instead of a pie plate. The chocolate and splash of almond extract are the perfect complement to the ruby summer fruit.

Provided by Food Network Kitchen

Categories     dessert

Time 2h25m

Yield 12 to 14 servings

Number Of Ingredients 15

2 1/2 pounds fresh Bing cherries, pitted and halved, or 2 pounds frozen cherries
1 cup granulated sugar
4 ounces semisweet chocolate, coarsely chopped
3 tablespoons cornstarch
Juice of 1 lemon
2 teaspoons pure vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon kosher salt
2 tablespoons unsalted butter, chilled and cut into small pieces, plus more for greasing the baking sheet
Four store-bought refrigerated 9-inch pie crusts (two 14.1-ounce packages)
2 tablespoons heavy cream
Granulated sugar, for sprinkling
1/2 cup heavy cream
1/2 cup sour cream
2 tablespoons light brown sugar

Steps:

  • For the filling: Put the cherries, granulated sugar, chocolate, cornstarch, lemon juice, vanilla and almond extracts and salt in a large bowl. Toss until the cornstarch dissolves. Let stand at room temperature until juicy, about 30 minutes. (If using frozen cherries, leave them frozen and toss them with the above ingredients).
  • Adjust an oven rack to the lower third of the oven and preheat the oven to 375 degrees F. Grease the bottom and sides of a 10-by-15-inch baking sheet with butter.
  • For the crust: To form the bottom crust, place 1 pie crust between two large pieces of floured parchment paper and roll into a 14-inch round. Lay the round over half of the prepared baking sheet; there will be overhang on the edges. Repeat the rolling process with a second pie crust. Lay it over the remaining exposed side of the baking sheet so that the two crusts overlap in the center of the pan; there will be overhang on the edges. Press together the overlapping crusts to make a tight seal. Transfer the filling to the crust and spread in an even layer. Dot the top with the butter.
  • For the lattice crust: Repeat rolling the remaining 2 pie crusts into two 14-inch rounds. With a chef's knife or a pizza cutter, cut each crust into 1-inch-wide strips. Lay half the strips diagonally across the entire pie, about 1-inch apart. Weave the remaining strips diagonally across the first strips to make a lattice pattern. Trim the the lattice ends leaving an overhang, Press together the ends and the bottom edge of the crust to seal, then fold and crimp the edge as desired.
  • Brush the lattice and edge of the crust with the cream and sprinkle generously with some granulated sugar. Bake until the crust is golden brown and the filling is bubbly, 45 to 55 minutes. (If the crust browns too quickly during baking, cover the pie loosely with foil.) Let cool.
  • For the topping: Meanwhile, whip the cream, sour cream and brown sugar in a large bowl to medium peaks. Cover and refrigerate until ready to use.
  • Serve the pie warm or at room temperature with dollops of the whipped topping.

LATTICE-TOP CHERRY PIE



Lattice-Top Cherry Pie image

Cherry pie seems like an all-American dessert, but it's actually English: Many believe that the first cherry pie was made for Queen Elizabeth I in the late 1500s. English settlers brought pie to America, and the first cherry trees were planted in this country soon after!

Provided by Food Network Kitchen

Categories     dessert

Time 4h

Yield 8 to 10 servings

Number Of Ingredients 14

3 cups all-purpose flour, plus more for dusting
2 tablespoons granulated sugar
1/2 teaspoon salt
2 sticks cold unsalted butter, cut into small pieces
1/4 cup cold vegetable shortening
1 large egg yolk
6 to 8 tablespoons ice water
8 cups fresh cherries (about 2 1/4 pounds), pitted
2/3 to 3/4 cup granulated sugar (depending on the sweetness of your cherries)
2 tablespoons cornstarch
1 teaspoon finely grated lemon zest, plus 1 tablespoon lemon juice
1/4 teaspoon almond extract
1 large egg, lightly beaten
Coarse sugar, for sprinkling

Steps:

  • Make the crust: Pulse the flour, granulated sugar and salt in a food processor. Add 1 stick cut-up butter and the shortening; pulse until it looks like coarse meal. Add the remaining 1 stick butter; pulse until it is in pea-size pieces. Add the egg yolk and 6 tablespoons ice water and pulse until the dough begins to clump together, adding up to 2 more tablespoons ice water if necessary. Turn out the dough onto a clean surface, divide in half and press into 2 disks. Wrap in plastic wrap and refrigerate until firm, at least 2 hours or overnight.
  • Meanwhile, make the filling: Combine the cherries, granulated sugar, cornstarch, lemon zest and juice and almond extract in a large bowl. Toss until the sugar is dissolved and the cherries are well coated; set aside.
  • Roll out one disk of dough into a 12-inch round on a floured surface. Ease into a 9-inch pie plate and trim, leaving a 1-inch overhang. Pour in the filling.
  • Roll out the other disk of dough into a 12-inch round. Trim the edges, then cut the dough into 3/4-inch-wide strips using a fluted cutter or a knife. (You should have about 12 strips.) Lay half of the strips over the pie, about 3/4 inch apart. Fold back every other strip. Lay another strip of dough perpendicular to the existing strips, then fold the dough back over the new strip. Repeat, folding back every other strip and weaving in new ones, to form a lattice. Trim the strips, leaving a 1-inch overhang. Fold the overhanging dough (strips and bottom crust) under itself, pressing to seal. Crimp the edges with your fingers or a fork, if desired.
  • Brush the lattice and crust edges with the beaten egg and sprinkle with coarse sugar. Refrigerate the pie until firm, about 30 minutes. Meanwhile, put a baking sheet on the middle rack of the oven and preheat to 400˚ F.
  • Put the pie on the hot baking sheet and reduce the oven temperature to 375˚ F. Bake until the crust is golden brown and the fruit is bubbling, 55 to 65 minutes. (Tent with foil if the crust is browning too quickly.) Transfer to a rack and let cool completely before slicing.

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Category Baking
Calories 329 per serving
  • Pre-heat the oven to 190C/170C Fan/Gas 5. Sift the flour, icing sugar and a pinch of salt into a bowl. Rub 125g butter into the flour. Mix half the egg with 2 tbsp water and stir into the mixture with a knife to make a stiff dough, adding a little more water if necessary. Wrap in cling film and chill for 15 minutes. Save the rest of the egg for glazing.
  • Mix the fruit with the sugar and cornflour. Put in a round 20cm pie dish. Dot the rest of the butter over the filling.
  • On a lightly floured surface, roll out the pastry to the thickness of a £1 coin. Cut into 1cm-wide strips. Dampen the edge of the dish with water and lay a strip around it. Brush lightly with the remaining egg.
  • Arrange strips in a lattice pattern, pressing the end of each firmly onto the pastry rim. Brush with egg.


HOMEMADE LATTICE CHERRY PIE RECIPE - THE HUNGRY HUTCH
Homemade Lattice Cherry Pie. Prep Time: 30 minutes. Cook Time: 1 hour. Additional Time: 30 minutes. Total Time: 2 hours. Whole cherries are spiced with cinnamon …
From thehungryhutch.com
4.4/5 (5)
Category Dessert
Cuisine American
Total Time 2 hrs
  • Combine the flour and salt in a large bowl. Add the butter and cut the fat into the dry ingredients until it’s about the size of large peas with a pastry blender or food processor.
  • Add just enough ice water, 1 tablespoon at a time, so that the dough barely holds together when squeezed with your hand. Turn out the dough onto the counter, shape into 2 disks, wrap in plastic, and refrigerate for at least 20 to 30 minutes. (Meanwhile, work on the pie filling.)
  • After the dough has chilled, lightly dust your counter with flour. Roll one disk into a circle that’s 1/8-inch thick and about 2 inches larger than your pie plate in diameter, rotating and flipping the dough every so often to make sure that it's an even thickness, and sprinkling with more flour as needed to keep it from sticking. (You can also roll the dough between two sheets of parchment paper.) Transfer to the pie plate.
  • Roll out the remaining disk of dough in the same manner. Cut into strips to prepare for making the lattice pattern.


TART CHERRY PIE WITH LATTICE CRUST RECIPE | PAMELA SALZMAN ...
Pour the cherry mixture into the chilled pie dough in the pie plate. Dot with the 1 Tablespoon of butter. Place 4 strips of dough over the fruit, spaced evenly apart. Now weave the lattice: fold two alternating strips back halfway and lay a strip crosswise over the two flat strips. Unfold the two strips that were folded back, then fold back the other two alternating strips, and …
From pamelasalzman.com
Servings 1


CHERRY LATTICE PIE | DESSERT RECIPES | GOODTOKNOW
This classic cherry lattic pie is much easier to make than it may look. With a buttery, sugary pastry and a filling of sweet, tangy cherries with a sprinkle of lemon, this delicious pie is a the ideal summer dessert. Serve with ice cream, custard or fresh cream. This recipe serves up to 8 people and takes 1hr and 25 mins to prepare and cook. Once you’ve perfected this recipe …
From goodto.com
3.9/5 (158)
Total Time 1 hr 25 mins
Category Dessert
Calories 271 per serving


SUPER EASY CHERRY LATTICE PIE | SAINSBURY'S RECIPES
Weave the strips together over the pie filling to form a lattice pattern. Press down the edges to seal and trim off any excess pastry. Brush the lattice with the beaten egg glaze and sprinkle over the rest of the sugar. 5 Transfer the pie to the hot baking sheet and bake for 45-50 minutes until the pastry is crisp and golden.
From recipes.sainsburys.co.uk
Servings 6
Calories 552 per serving
Total Time 1 hr 10 mins


THE BAKERY AT WALMART - CHERRY LATTICE PIE CALORIES, CARBS ...
the Bakery at Walmart - Cherry Lattice Pie. Serving Size : 0.2 pie. 410 Cal. 51% 53g Carbs. 45% 21g Fat. 4% 4g Protein. Track macros, calories, and more with MyFitnessPal. Join for free! Daily Goals. How does this food fit into your daily goals? Calorie Goal 1,590 cal. 410 / 2,000 cal left. Fitness Goals : Heart Healthy. Fat 46g. 21 / 67g left. Sodium 2,060g. 240 / 2,300g left. …
From frontend.myfitnesspal.com


BEST CHOCOLATE-CHERRY LATTICE SLAB PIE RECIPES | FOOD ...
For the lattice crust: Repeat rolling the remaining 2 pie crusts into two 14-inch rounds. With a chef’s knife or a pizza cutter, cut each crust into 1-inch-wide strips. Lay half the strips diagonally across the entire pie, about 1-inch apart. Weave the remaining strips diagonally across the first strips to make a lattice pattern. Trim the the lattice ends leaving an overhang, …
From foodnetwork.ca


BEST SHEET PAN DESSERTS TO FEED A FAMILY RECIPES, NEWS ...
With apple, cherry, pumpkin and pecan baked up together for an easy dessert, no matter the side of your crowd. Get the recipe. 3 / 8. Plum Slab Pie. Take advantage of stone-fruit season with this plum pie from Valerie Bertinelli. A pastry lattice forms diamonds across the top of the fruit that is scented with warming ginger and cinnamon — perfect for easing into cooler …
From foodnetwork.ca


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