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Cherry Lattice Pie

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Cherry Lattice Pie



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.
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