Classic Sour Cherry Pie with Lattice Crust
A traditional homemade pie featuring fresh sour cherries encased in a beautiful lattice-topped buttery crust. The perfect balance of sweet and tart flavors, this pie is best served warm with vanilla ice cream.
Ingredients
- •2½ cups unbleached all purpose flour
- •1 tablespoon sugar
- •¾ teaspoon salt
- •1 cup unsalted butter
- •5 tablespoons ice water
- •1.0625 cups sugar
- •3 tablespoons cornstarch
- •¼ teaspoon salt
- •5 cups sour cherries
- •1 teaspoon fresh lemon juice
- •½ teaspoon vanilla extract
- •2 tablespoons unsalted butter
- •1 tablespoon milk
- •1 pint vanilla ice cream
Cooking Instructions
- 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. 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.
45 min
- 2.
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.
15 min
- 3.
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.
30 min
- 4.
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.
75 min