Classic Tart Cherry Pie with Lattice Crust

[migration] empty title 329 Author: Canadian Living Credits: [migration] empty title 329

  • Portion size 8 servings

Ingredients

Filling:
  • 6 cups pitted tart cherries
  • 1 1/2 cup sugar
  • 1/3 cup cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla
Pastry:
  • Pastry for 10-inch double-crust pie
  • 1 egg beaten
  • 1 teaspoon sugar

Method

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.

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Classic Tart Cherry Pie with Lattice Crust

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