Classic Sour Cherry Pie With Lattice Crust Recipes

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CLASSIC SOUR CHERRY PIE WITH LATTICE CRUST



Classic Sour Cherry Pie with Lattice Crust image

Provided by Lori Longbotham

Categories     Dessert     Bake     Kid-Friendly     High Fiber     Graduation     Father's Day     Backyard BBQ     Cherry     Summer     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 8 servings

Number Of Ingredients 16

Crust:
2 1/2 cups unbleached all purpose flour
1 tablespoon sugar
3/4 teaspoon salt
1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
5 tablespoons (or more) ice water
Filling:
1 cup plus 1 tablespoon sugar
3 tablespoons cornstarch
1/4 teaspoon salt
5 cups whole pitted sour cherries or dark sweet cherries (about 2 pounds whole unpitted cherries)
1 teaspoon fresh lemon juice (if using sour cherries) or 3 tablespoons fresh lemon juice (if using dark sweet cherries)
1/2 teaspoon vanilla extract
2 tablespoons (1/4 stick) unsalted butter, cut into 1/2-inch cubes
1 tablespoon (about) milk
Vanilla ice cream

Steps:

  • For crust:
  • 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. 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:
  • 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.
  • 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.
  • 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.

CLASSIC CHERRY PIE WITH A BUTTER CRUST



Classic Cherry Pie with a Butter Crust image

Small holes cut into the top crust give a sneak preview of the filling.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 3h

Yield Makes one 9-inch pie

Number Of Ingredients 9

2 pounds fresh sour (tart) cherries (or drained thawed frozen), pitted (6 cups)
1 cup sugar
1/4 cup cornstarch
1/2 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
2 tablespoons unsalted butter, cut into small pieces
Buttery Pate Brisee
All-purpose flour, for surface
1 large egg, lightly beaten with 1 tablespoon heavy cream, for egg wash

Steps:

  • Preheat oven to 375 degrees. Make the filling: Toss together cherries, sugar, cornstarch, vanilla extract, and almond extract in a bowl.
  • Make the crust: Roll out 1 disk pate brisee to a 1/8-inch thickness on a lightly floured surface. Fit dough into a 9-inch pie plate. Pour in filling; dot top with butter. Refrigerate while making top crust.
  • Roll remaining disk pate brisee to a 1/8-inch thickness on a lightly floured surface. Cut out 4 or 5 holes using a 3/4-inch round cookie cutter. Place on top of pie.
  • Trim bottom and top crusts to a 1-inch overhang using kitchen shears, and press together to seal around edges. Fold edges under; crimp as desired. Freeze for 20 minutes.
  • Brush crust with egg wash. Bake pie on a parchment-lined baking sheet set on the middle rack, with a foil-lined baking sheet on bottom rack to catch juices, until pie is bubbling in center and crust is golden, about 1 hour 45 minutes. Transfer pie to a wire rack, and let cool before serving.

TART CHERRY LATTICE PIE



Tart Cherry Lattice Pie image

Cherry is one of my favorite pies and I'm always looking for new ones to try. I found this one in Taste of Home.

Provided by CookingONTheSide

Categories     Pie

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 8

1 1/3 cups sugar
1/3 cup all-purpose flour
4 cups fresh pitted unsweetened tart red cherries or 4 cups unsweetened frozen pitted tart cherries, thawed and drained
1/4 teaspoon almond extract
1 (9 inch) pastry for double-crust pie
2 tablespoons butter, cut into small pieces
1 tablespoon milk
1 tablespoon sugar

Steps:

  • In large bowl, combine sugar and flour; stir in cherries and extract.
  • Line a 9-inch pie plate with bottom pastry, trim to 1 inch beyond edge of plate.
  • Pour filling into crust.
  • Dot with butter.
  • Roll out remaining pastry; make a lattice crust.
  • Seal and flute edges.
  • With pastry brush, brush milk on top crust; sprinkle crust with sugar.
  • Cover edges loosely with foil.
  • Bake at 425 degrees F for 20 minutes.
  • Reduce heat to 375 degrees F.
  • Remove foil; bake 20-25 minutes longer or until crust is golden brown and filling is bubbly.
  • Cool on wire rack.

Nutrition Facts : Calories 605.1, Fat 25.2, SaturatedFat 7.8, Cholesterol 10.5, Sodium 354.9, Carbohydrate 91.8, Fiber 2.9, Sugar 56, Protein 5.6

CLASSIC CHERRY PIE



Classic Cherry Pie image

The star of this good old American pie, cherries always brighten summer treats. Adapted from Good Food Magazine, June 1987.

Provided by JackieOhNo

Categories     Pie

Time 2h10m

Yield 8 serving(s)

Number Of Ingredients 14

2 cups all-purpose flour
1/2 teaspoon salt
6 tablespoons unsalted butter, cold
5 tablespoons vegetable shortening, cold
6 -8 tablespoons ice water
3/4 cup sugar
3 tablespoons cornstarch
2 lbs sour cherries, pitted (about 4-1/2 cups)
1/2 teaspoon vanilla extract
1/8 teaspoon almond extract
1/4 teaspoon salt, plus
1 pinch salt
1 large egg
1 tablespoon unsalted butter, cut into bits

Steps:

  • Make pastry: Place flour, salt, butter, and shortening in food processor and process just until mixture resembles coarse crumbs. Or mix flour and salt in mixing bowl and cut int butter and shortening with pastry blender. Sprinkle about 5 T. water over flour mixture; process or mix with fork until dough comes together, adding remaining water as needed. Divide dough into 2 pieces, one twice as big as the other. Refrigerate both pieces wrapped in plastic wrap at least 30 minutes.
  • Meanwhile make filling: Mix sugar and cornstarch in large bowl. Add cherries, vanilla and almond extracts, and pinch salt; stir to combine. Let stand, stirring occasionally, 20 minutes.
  • Heat oven to 425 degrees.
  • Roll out larger piece of pastry to 14" circle on well-floured surface. Line 9" deep dish pie plate with pastry and trim to a 1" overhang. Mix egg and 1/4 t. salt and brush over bottom and side of pastry. Stir cherries and pour into pastry. Top with butter.
  • Roll out remaining dough to 10" circle. Cut into 1/2" strips. Arrange strips in lattice pattern over filling, painting ends with egg glaze to stick to bottom crust. Fold over edges and crisp. Brush rim and lattice with glaze.
  • Bake 15 minutes. Reduce heat to 375 degrees and bake until crust is golden and cherries are tender, 30-40 minutes longer. If edges brown too quickly, cover with strips of aluminum foil.

Nutrition Facts : Calories 424.4, Fat 19.4, SaturatedFat 9, Cholesterol 53.1, Sodium 252.1, Carbohydrate 59.2, Fiber 2.7, Sugar 28.6, Protein 5.3

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Top Asked Questions

What do you put in a sour cherry pie?
This pie is perfect for summer with it’s sour cherry filling, a light and buttery crust, and creamy, vanilla bean ice cream to top it all off. If you can’t find sour cherries, you can use frozen sweet cherries, just add a little extra lemon juice to the recipe.
How to make cherry cherry pie dough?
Whisk 1 cup sugar, cornstarch, and salt in medium bowl to blend. Stir in cherries, lemon juice, and vanilla; set aside. 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.
How do you make lattice pie crust?
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. Place pie on rimmed baking sheet and bake 15 minutes.
How do you make lemon tart with cherries and lemon juice?
1 teaspoon fresh lemon juice (if using sour cherries) or 3 tablespoons fresh lemon juice (if using dark sweet cherries) 2 tablespoons (1/4 stick) unsalted butter, cut into 1/2-inch cubes Whisk flour, sugar, and salt in large bowl to blend. Add butter and rub in with fingertips until small pea-size clumps form.

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