Classic Cherry Pie with Lattice Crust
Classic Cherry Pie with Lattice Crust takes around 2 hours from beginning to end. One serving contains 379 calories, 7g of protein, and 11g of fat. This recipe serves 8. For $1.15 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. A mixture of unbleached all purpose flour, unsalted butter, vanillan extract, and a handful of other ingredients are all it takes to make this recipe so scrumptious. 179 people have tried and liked this recipe. It works well as a side dish. It is brought to you by Bunky Cooks. Overall, this recipe earns a rather bad spoonacular score of 39%. Similar recipes include Classic Sour Cherry Pie with Lattice Crust, Classic Sour Cherry Pie With Lattice Crust, and Classic Cherry Pie with Cinnamon Infused Coconut Oil Pie Crust.
Servings: 8
Preparation duration: 60 minutes
Cooking duration: 75 minutes
Ingredients:
5 cups whole pitted dark sweet cherries (about 2 pounds whole unpitted cherries) * I used another cup since the cherries were so large.
3 tablespoons cornstarch
5 tablespoons (or more) ice water
3 tablespoons fresh lemon juice
1 tablespoon (about) milk
3/4 teaspoon salt
1 tablespoon sugar
2 1/2 cups unbleached all purpose flour
2 tablespoons (1/4 stick) unsalted butter, cut into 1/2-inch cubes
1/2 teaspoon vanilla extract
Vanilla ice cream, for serving
Equipment:
whisk
bowl
oven
pie form
knife
baking sheet
aluminum foil
Cooking instruction summary:
For crust:1. 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. 2. 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:1. 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.2. 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.3. 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
Step by step:
For crust
1. Whisk flour, sugar, and salt in large bowl to blend.
2. Add butter and rub in with fingertips until small pea-size clumps form.
3. 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.
4. 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
1. Position rack in lower third of oven and preheat to 425°F.
2. Whisk 1 cup sugar, cornstarch, and salt in medium bowl to blend. Stir in cherries, lemon juice, and vanilla; set aside.
3. Roll out 1 dough disk on floured surface to 12-inch round.
4. Transfer to 9-inch glass pie dish. Trim dough overhang to 1/2 inch.
5. 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.
6. 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.
7. Brush lattice crust (not edges) with milk. Sprinkle lattice with remaining 1 tablespoon sugar.
8. Place pie on rimmed baking sheet and bake 15 minutes. Reduce oven temperature to 375°F.
9. Bake pie until filling is bubbling and crust is golden brown, covering edges with foil collar if browning too quickly, about 1 hour longer.
10. Transfer pie to rack and cool completely.
11. Cut into wedges and serve with vanilla ice cream
Nutrition Information:
covered percent of daily need
