Cherry Lattice Pie

Directions

Ingredients :

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® (Optional)

¼ cup cornstarch

2 tablespoons fresh lemon juice

2 tablespoons 2% milk

1 tablespoon Stevia In The Raw® (Optional)

Methods :

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. 1

Tuck ends of the strips under the edge of the bottom crust, then crimp the edge. 1

Brush top of the pie with milk and sprinkle with Sugar In The Raw, if desired. 1

Bake 30 minutes, then lower heat to 350 degrees F and bake until the juices are thick and bubbling, about 25 to 30 minutes. 1

Cool on a rack.