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Recipe: Cherry Pie with a Lattice Top Crust – See Vanessa Craft

Cherry pie is a timeless dessert that evokes memories of summer picnics and family gatherings. Its sweet-tart filling encased in a flaky, buttery crust makes it irresistible. Elevate your cherry pie game with a beautiful lattice top crust that not only adds a touch of elegance but also allows the vibrant cherry filling to peek through. This recipe from See Vanessa Craft will guide you through each step, making it easy to enjoy this classic dish in your own kitchen.

Ingredients

For the Pie Crust:

• 2 ½ cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon granulated sugar
• 1 cup unsalted butter, chilled and cubed
• 6 to 8 tablespoons ice water

For the Cherry Filling:

• 4 cups fresh or frozen cherries, pitted
• 1 cup granulated sugar (adjust based on cherry sweetness)
• 3 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract (optional)
• ¼ teaspoon salt
• 1 tablespoon butter, to dot

For the Assembly:

• 1 egg, beaten (for egg wash)
• 1 tablespoon sugar (for sprinkling on top)

Instructions

Step 1: Prepare the Pie Crust

1. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, salt, and sugar.

2. Cut in Butter: Add the chilled, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, mix until the mixture resembles coarse crumbs.

3. Add Ice Water: Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Be careful not to overwork it. You should be able to press it together without it crumbling.

4. Divide and Chill: Divide the dough into two equal parts, flattening each into a disc. Wrap them in plastic wrap and refrigerate for at least one hour.

Step 2: Make the Cherry Filling

1. Combine Ingredients: In a large bowl, combine the pitted cherries, sugar, cornstarch, lemon juice, vanilla extract, almond extract (if using), and salt. Toss gently to coat.

2. Let it Rest: Allow the filling to sit for about 15 minutes. This will help the juices to release, making for a more flavourful filling.

Step 3: Roll Out the Pie Crust

1. Prepare Your Surface: On a lightly floured surface, remove one disc of dough from the fridge. Roll it out to fit a 9-inch pie dish, about ¼ inch thick.

2. Transfer to Pie Dish: Carefully transfer the rolled-out dough to your pie dish, pressing it gently into the sides.

3. Add Filling: Pour the cherry filling into the prepared pie crust, dotting the top with small pieces of butter.

Step 4: Create the Lattice Top

1. Roll Out Second Crust: Take the second disc of dough from the fridge and roll it out into a similar size.

2. Cut into Strips: Using a pizza cutter or sharp knife, cut the dough into strips, about 1 inch wide.

3. Weave the Lattice: Start by placing half of the strips horizontally across the pie. Then, weave the remaining strips vertically over the top, alternating under and over each strip as you go. This creates a beautiful lattice effect.

4. Trim and Crimp: Once the lattice is complete, trim any excess dough from the edges and crimp to seal.

Step 5: Bake

1. Preheat the Oven: Preheat your oven to 425°F (220°C).

2. Egg Wash: Brush the lattice with the beaten egg and sprinkle sugar over the top for a lovely golden finish.

3. Bake the Pie: Bake in the preheated oven for 15 minutes. Then, reduce the temperature to 350°F (175°C) and continue baking for an additional 35 to 45 minutes, or until the crust is golden and the filling is bubbly.

4. Cool: Once baked, remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing.

Serving Suggestions

Cherry pie is delicious served on its own, but for an extra indulgent treat, serve it warm with a scoop of vanilla ice cream or a dollop of freshly whipped cream. This dessert is perfect for any occasion, from festive gatherings to quiet evenings at home.

With its gorgeous lattice top and scrumptious cherry filling, this cherry pie will not only satisfy your sweet tooth but also impress all who have the pleasure of tasting it. Happy baking!

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