CHERRY LATTICE PIE
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
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
CLASSIC SOUR CHERRY PIE WITH LATTICE CRUST
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
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.
CLASSIC CHERRY PIE
The star of this good old American pie, cherries always brighten summer treats. Adapted from Good Food Magazine, June 1987.
Provided by JackieOhNo
Categories Pie
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Make pastry: Place flour, salt, butter, and shortening in food processor and process just until mixture resembles coarse crumbs. Or mix flour and salt in mixing bowl and cut int butter and shortening with pastry blender. Sprinkle about 5 T. water over flour mixture; process or mix with fork until dough comes together, adding remaining water as needed. Divide dough into 2 pieces, one twice as big as the other. Refrigerate both pieces wrapped in plastic wrap at least 30 minutes.
- Meanwhile make filling: Mix sugar and cornstarch in large bowl. Add cherries, vanilla and almond extracts, and pinch salt; stir to combine. Let stand, stirring occasionally, 20 minutes.
- Heat oven to 425 degrees.
- Roll out larger piece of pastry to 14" circle on well-floured surface. Line 9" deep dish pie plate with pastry and trim to a 1" overhang. Mix egg and 1/4 t. salt and brush over bottom and side of pastry. Stir cherries and pour into pastry. Top with butter.
- Roll out remaining dough to 10" circle. Cut into 1/2" strips. Arrange strips in lattice pattern over filling, painting ends with egg glaze to stick to bottom crust. Fold over edges and crisp. Brush rim and lattice with glaze.
- Bake 15 minutes. Reduce heat to 375 degrees and bake until crust is golden and cherries are tender, 30-40 minutes longer. If edges brown too quickly, cover with strips of aluminum foil.
Nutrition Facts : Calories 424.4, Fat 19.4, SaturatedFat 9, Cholesterol 53.1, Sodium 252.1, Carbohydrate 59.2, Fiber 2.7, Sugar 28.6, Protein 5.3
CLASSIC TART CHERRY PIE WITH CANNED CHERRIES
No red food coloring-filled canned pie crust necessary in this homemade cherry pie. Learn to kick the processed stuff out and make yours with just a few simple ingredients. Tangy, sweet and wrapped in a classic crust, you'll never let this recipe go!
Provided by Rachel Ballard
Categories Dessert
Time 1h20m
Number Of Ingredients 8
Steps:
- Preheat oven to 400.
- Remove pie crusts from box and allow to warm slightly on the counter--about 10 minutes before unrolling. See notes for the link to my homemade crust.
- Into a measuring cup, drain liquid from cherries to make 1 cup of liquid.
- Transfer to a saucepan and add sugar, cornstarch and salt. Whisk well to combine before heating.
- Bring to a boil, stirring often.
- Reduce heat to medium and simmer about 3 to 5 minutes until thickened.
- Turn off heat and add butter, almond extract, and cherries. Set aside.
- Unroll one crust into the bottom of a 9-inch pie plate. Fold or crimp edges of the crust.
- Add the filling.
- Unroll the second crust and slice into 1" wide strips.
- Place half of the strips across the pie vertically and half horizontally.
- Brush with the egg mixture and bake 20 minutes, then reduce the heat to 375 and bake 35 to 40 minutes more, tenting with foil if the crust begins to get too dark.
- Cool before serving for at least 3 hours or overnight.
Nutrition Facts : Calories 340 kcal, Carbohydrate 49 g, Protein 3 g, Fat 14 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 28 mg, Sodium 244 mg, Fiber 1 g, Sugar 25 g, UnsaturatedFat 8 g, ServingSize 1 serving
TART CHERRY LATTICE PIE
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
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
LATTICE-TOP CHERRY PIE
This classic cherry pie uses sour cherries (not sweet cherries like Bings). During their brief season in early summer, sour cherries appear in some groceries and many farmers' markets.
Provided by Rose Levy Beranbaum
Categories Dessert
Yield Yields one 9-inch pie.
Number Of Ingredients 15
Steps:
- Cut the butter into 3/4-inch cubes. Wrap them in plastic and freeze until hard, at least 30 minutes. Put the all-purpose flour, cake flour, salt, and baking powder in a metal bowl and freeze for at least 30 minutes.
- Put the cold flour mixture in a food processor and process for a few seconds to combine.
- Cut the cold cream cheese into three or four pieces and add it to the flour mixture. Process for 20 seconds (the mixture should resemble fine meal). Add the frozen butter cubes and pulse until none of the butter pieces is larger than a pea, about five 3-second pulses. (Toss with a fork to see it better.)
- Add the cream and vinegar and pulse in short bursts until the dough starts to come together (which will take a minute or two); the dough will still look crumbly but if you press it between your fingers, it should become smooth. Turn it out onto a clean work surface. Gather and press the dough together to form a unified mass.
- Cut the dough in half and put each half on a large piece of plastic wrap. Loosely cover the dough with the plastic. Using the wrap as an aid (to avoid warming the dough with your bare hands), shape one half of the dough into a flat disk and the other into a flat rectangle. Wrap each tightly in the plastic and refrigerate for at least 45 minutes and up to 24 hours.
- Remove the disk of dough from the fridge (keep the rectangle refrigerated); if it's very firm, let it sit at room temperature until it's pliable enough to roll, 10 to 15 minutes.
- Set the dough between two sheets of plastic wrap sprinkled lightly with flour. Roll it out to a 13-inch round that's 1/8 inch thick, occasionally loosening and reapplying the plastic wrap.
- Remove one piece of plastic and flip the dough into a standard metal 9-inch pie pan (it should be 1-1/4 inches deep and hold 4 cups of liquid). Fit the dough into the pan and carefully peel off the plastic. Trim the dough so there's a 3/4-inch overhang. Fold the overhang underneath itself to create an edge that extends about 1/4 inch beyond the rim of the pie pan. Cover the dough-lined pie plate with plastic wrap and refrigerate for at least 30 minutes.
- In a medium bowl, stir the sugar, cornstarch, and salt. Stir in the cherries (along with any juices) and the almond extract. Let the mixture sit for 10 minutes.
- Remove the rectangle of dough from the refrigerator and let it sit at room temperature until it's pliable enough to roll, 10 to 15 minutes. Roll the dough on a lightly floured surface to an 11×14-inch or larger rectangle (if it becomes an oval, that's fine); it should be no more than 1/8 inch thick.
- Cut ten 3/4-inch-wide strips lengthwise down the rectangle, using a ruler to measure and mark 3/4-inch intervals and to cut a straight edge. If you want a crimped edge on the strips, use a fluted pastry wheel
- Stir the fruit filling a few times and scrape it into the pie shell. Arrange five strips of dough evenly over the filling, starting with a long strip for the center. Gently fold back every other strip (the second and the fourth) to a little past the center. Choose another long strip of dough, hold it perpendicular to the other strips, and set it across the center of the pie.
- Unfold the two folded strips so they lie flat on top of the perpendicular strip. Now fold back the strips that weren't folded back last time (the first, third, and fifth ones).
- Lay a second perpendicular strip of dough about 3/4 inch away from the last one. Unfold the three folded strips, set a third perpendicular strip of dough 3/4 inch from the last one, and unfold the two strips.
- Repeat on the other side with the two remaining strips: fold back alternating strips, lay a strip of dough on top, and unfold. Remember to alternate the strips that are folded back to create a woven effect. Trim the strips to a 1/2 inch overhang. Moisten the underside of each one with water and tuck it under the bottom crust, pressing to make it adhere. Crimp or flute the edges if you like.
- Lightly cover the assembled pie with plastic wrap and refrigerate for 1 hour. After 30 minutes of chilling, set an oven rack on the lowest rung and put a foil-lined baking stone or baking sheet on it. Heat the oven to 425°F.
- When the pie has chilled for 1 hour, brush the lattice with the milk and sprinkle on the sugar.
- Set the pie directly on the baking stone or sheet. Bake until the juices are bubbling all over (the bubbles should be thick and slow near the pan edges), 40 to 55 minutes. After the first 15 minutes, cover the rim with foil or a pie shield. If the lattice starts to darken too much in the last 10 minutes of baking, cover it loosely with a piece of foil that has a vent hole poked in the center.
- Let the pie cool on a rack until the juices have thickened, for 3 hours.
Nutrition Facts : ServingSize eight., Calories 490 kcal, Fat 230 kcal, SaturatedFat 16 g, TransFat 26 g, Carbohydrate 62 g, Fiber 2 g, Protein 5 g, Cholesterol 70 mg, Sodium 180 mg, UnsaturatedFat 9 g
TART CHERRY PIE
An old-fashioned Tart Cherry Pie made easy by using tapioca! Topped with a gorgeous lattice this homemade pie is perfect for summer!
Provided by Lauren's Latest
Categories Dessert
Time 1h20m
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F. Line the bottom of a 9-inch pie dish with pie crust. Refrigerate.
- In a large bowl, stir together drained tart cherries, sugar, almond and vanilla extracts, tapioca, and food coloring. Let stand for 15 minutes then stir again.
- Pour into the prepared pie crust.
- With the other pie crust, cut into 1 1/2 inch strips. Create a lattice on top of pie filling then crimp the edges with a fork.
- Bake for 20 minutes then reduce the oven temperature to 350 degrees F. Bake for another 35-40 minutes.
- Cool completely before cutting and serving.
Nutrition Facts : Calories 341 kcal, Carbohydrate 58 g, Protein 4 g, Fat 11 g, SaturatedFat 4 g, Sodium 174 mg, Fiber 3 g, Sugar 30 g, UnsaturatedFat 6 g, ServingSize 1 serving
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- 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.
- 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.
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Reviews 13Category DessertServings 8Estimated Reading Time 5 mins
- To make the crust, whisk to combine flours, sugar, and sea salt. Use a large hole grater to grate in cold butter and then rub into flour mixture with your fingertips just until well combined. Use a silicone spatula to fold in 1/2 cup ice water, and then drizzle in just a tablespoon at a time until the dough holds together in a shaggy ball.*
- Turn out onto a lightly floured surface (preferably a sheet of parchment) and gather dough into a rough mound. Divide in two and press each half into a disc shape. Wrap tightly with plastic wrap and chill 30 minutes or up to 5 days.
- To make the pie, preheat oven to 425 degrees F. Move the rack to the top third of the oven and slide in a large rimmed baking sheet to preheat as well.
- In a large bowl, toss pitted** cherries with 1/2 cup sugar, ground tapioca, lemon zest, spices, and sea salt. Set aside at room temperature while you roll the crust.
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- Toss the pitted cherries with 1 cup of the sugar and allow to macerate for 30 minutes. Preheat the oven to 350°F.
- After 30 minutes drain the cherries, reserving the juice. Remove 1/2 cup of the juice and combine with the corn starch. Stir until smooth.
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Reviews 2Category PiesCuisine AmericanTotal Time 456283 hrs 7 mins
- Preheat oven to 425F. Place a sheet pan or large cast-iron skillet in the oven to preheat as well.
- Place the cherries in a large bowl. Into a smaller bowl, whisk together the sugar, cornstarch, and salt. Set aside. Pour the lemon juice, almond and vanilla (if using) extracts over the cherries and mix well.
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- Working ahead, make and chill crust. In a large bowl, whisk together the flour, sugar, and sea salt. Use a large hole, coarse grater to grate in half of the the butter. Use the slicer on the box grater or a sharp knife to cut remaining butter into paper thin slices. Use your fingertips to blend butter into the flour, flattening out any large bits as you go. Using a silicone spatula, drizzle half the water over the mixture. Continue adding water in 1 tablespoon increments, just until the dough easily holds together. Divide dough into two equal discs, flatten, cover with plastic wrap, and chill for at least 30 minutes or up to 5 days.
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- Incorporating any leftover dough, roll dough for top crust out into a 14-inch circle. Cut dough into 6 - 8 (2-inch wide) strips. Once dough is ready, remove bottom crust from fridge. Working quickly, spoon filling into crust (leaving out juices at the bottom will help to avoid a soggy bottom crust). Weave lattice according to these instructions and crimp edges. Bush lattice with egg and sprinkle with sugar.
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