Cherry Lattice Pie

Courtesy Helen Lampkin

When you want to impress…make a lattice topped pie.  It’s a showstopper everytime!  And this incredible sweet with a touch of lemony tartness cherry pie will be a memorable bite.  In my book it edges out the “all American” apple pie!

Cherry Pie Filling

• 6 cups (2 lbs.) cherries, pitted and halved (these will weigh about 1 ¾ lb. after pitting)
• ¾ – 1 cup sugar 
• 3 Tablespoons Tapioca flour
• ¼ teaspoon kosher salt
• Zest of 1 lemon
• 1 Tablespoon fresh lemon juice
• Lemon zest
• Egg wash
• Turbinado or Raw sugar

Directions:

1. Place prepared cherries in a medium saucepan. 
2. Add ¾ cup sugar, tapioca flour, salt, lemon zest, and lemon juice.Taste and see if you like the “sweet” level of your filling…if not add another ¼ cup sugar. 
3. Cook over medium heat for 2-3 minutes until it begins to bubble and thickens slightly.  Don’t over cook or it will become gummy.  
4. Remove from heat and let cool completely before pouring into the prepared pie pan.

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Classic Pie Crust (yield 1 double crust)

• 2 ½  cups  (375g) AP flour
• ½ teaspoon kosher salt
• 1-2 tablespoons sugar 
• 2 sticks unsalted butter, chilled, cut into small cubes
• 7-8  tablespoons ice cold water
• Egg for egg wash

Directions:

1. In a mixing bowl combine flour, salt. 
2. Cut butter into flour using a pastry cutter, two knives, or your hands.  You will still want to see bits of butter.  Don’t over mix. 
3. Using a dough whisk, add cold water and whisk gently until it starts to come together.  
4. Place mixture onto a pastry cloth and pull up edges of cloth to gather into a ball.
5. Press into two discs and wrap in plastic wrap.  
6. Refrigerate for at least one hour, up to three days.  Can freeze up to three months.
7. Remove from the freezer day before and thaw in the fridge.

To prepare for baking:   

1. Remove the dough from the fridge 15 min before wanting to use.
2. On a floured surface, roll out a 10” – 12”  circle with one disc. Don’t be afraid to use plenty of flour to keep it from sticking as you can  brush off any excess flour.  
3. Cover with plastic wrap to keep from drying and let rest for 10 minutes (this will help the pastry not to shrink when you bake it). 
4. Place in a pie pan and let edges drape over the sides. Cover with plastic wrap while you prepare the lattice. 
5. Roll out the second disc.  Cut into ½” strips. 
6. On a piece of parchment paper draw a circle the size of the top side of your pie pan. Place parchment paper on a baking sheet that will fit in your freezer. 
7. Lay strips vertically leaving small space between each strip.  Weave a strip horizontally in the center and fold all the pieces back alternating.  Begin adding strips from the middle upward weaving as you go.  Repeat for the bottom half. Trim to make the lattice match your circle.  
8. Place the lattice top, baking sheet and all into the freezer for 10 min. 
9. Fill the prepared pie pan with the cherry filling. Place the chilled lattice top onto the filling. Crimp the edges.  If time allows, cover with plastic wrap and completely chill the filled pie for 24 hours. 
10. Remove from fridge and brush with egg wash.  
11. Bake in 425* oven for 20 min. Lower temp to 375* and continue baking until filling starts to bubble-about 25 minutes. If you like a sugared top, shower the top of the pie with turbinado sugar for the last 10 minutes of cooking.