Classic Tart Cherry Pie with Lattice Crust
Servings: 8
Ingredients:
Suggested Recipes
Pastry:
Pastry (for 10-inch (23 cm) double-crust pie)
1 egg, beaten
1 tsp (5 mL) sugar
Filling:
6 cups (1.5 L) pitted tart cherries
1-1/2 cups (375 mL) sugar
1/3 cup (75 mL) cornstarch
1 tbsp (15 mL) lemon juice
1 tsp (5 mL) vanilla
Preparation:
Preheat oven to 450°F (230°C).
Filling:
Place cherries in large bowl. Whisk together sugar, cornstarch, lemon juice and vanilla; pour over cherries and stir gently.
On lightly floured surface, roll out half of the pastry and fit into 10-inch (23 cm) pie plate; pour in cherry filling. Roll out remaining pastry; cut into 1-inch (2.5 cm) wide strips. Weave strips about 1/2-inch (1 cm) apart over filling to form lattice top.
Trim pastry to 1/2-inch (1 cm) overhang. Brush some egg under each strip where it meets bottom pastry edge; press to seal. Fold both edges under and crimp. Brush lattice with egg; sprinkle pie with sugar.
Bake on baking sheet in bottom third of oven for 15 minutes. Reduce heat to 375°F (190°C); bake for 65 to 70 minutes or until pastry is golden and filling is bubbly and thickened. Let cool completely on rack.
Additional Information
Tags:
Pastry-Sweet Pies and Tarts; Fruits; Eggs; Sugar/Sweets; Bake;
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