Cherry Lattice Pie
Serves: 3
Hal Herzog
1 January 1970
Based on User reviews:
50
Spice
45
Sweetness
46
Sourness
36
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 cup
All-Purpose Flour3 cup
Cake Flour1 cup
Sugar1 tsp
Salt1 large
Egg2 tbsps
Heavy Cream1 tsp
Almond Extract1 tsp
Vanilla Extract2 tbsps
Cornstarch1 tsp
Lemon (grated rind)Directions:
1
Crust: Into a bowl sift together the all-purpose flour, cake flour, sugar, and salt
2
Blend the butter and shortening into the dry ingredients with your fingertips or 2 knives until the mixture resembles meal
3
Mix in the almonds
4
In a small bowl beat together the egg, the heavy cream, almond extract, and vanilla
5
Add just enough of the egg mixture to the dry ingredients to form a dough, toss it with a fork until it is incorporated, and form the dough into a ball
6
Wrap the dough in waxed paper and chill it for at least 1 hour
7
Cut off slightly more than 1/2 of the ball of dough and on a lightly floured surface, roll it into a round about 12 inches in diameter
8
Lift the dough over the rolling pin and transfer it to a 9-inch pie plate, draping the excess dough loosely over the sides
9
Let the dough set for 10 minutes
10
Press the dough firmly into the plate and trim the excess, leaving a 1-inch overhang
11
Brush the shell with the egg mixture and reserve what remains
12
Chill the shell and the remaining dough overnight
13
Filling: In a large bowl combine the cherries with the sugar, cornstarch, lemon rind, almond extract, and salt
14
Let stand for 30 minutes
15
Drain the mixture into a bowl, measure the juices, and add water if needed to measure 1/4 cup
16
Toss the filling lightly and pour into the shell
17
Preheat the oven to 425 degrees F
18
On a lightly floured surface, roll out the remaining dough into a rectangle 10 inches long and 1/8 inch thick
19
With the pastry wheel or a large sharp knife cut out 10 10-inch strips about 1/3 inch wide
20
Moisten the rim of the shell with water and press firmly on the strips in a lattice pattern
21
Crimp the overhanging dough into a decorative rim
22
Brush the strips with the reserved egg mixture
23
Bake the pie in the lower third of the oven for 20 minutes
24
Reduce the heat to 375 degrees F and bake the pie for 30 minutes more, or until lightly browned
25
Transfer the pie to a rack and let it cool slightly