Sweetheart Cherry Lattice Crust (Printable)
A flaky lattice crust envelops a sweet-tart cherry filling for a delightful treat.
# What You Need:
→ Pie Crust
01 - 2 1/2 cups all-purpose flour
02 - 1 cup unsalted butter, chilled and cubed
03 - 1/2 teaspoon salt
04 - 1 tablespoon granulated sugar
05 - 6-8 tablespoons ice water
→ Cherry Filling
06 - 5 cups pitted sweet cherries, fresh or thawed frozen
07 - 1 cup granulated sugar
08 - 1/4 cup cornstarch
09 - 1 tablespoon fresh lemon juice
10 - 1/8 teaspoon almond extract
11 - 1/4 teaspoon salt
→ Finishing
12 - 1 egg, beaten for egg wash
13 - 1 tablespoon coarse sugar for sprinkling
# Directions:
01 - Combine flour, sugar, and salt in a large bowl. Add cubed butter and cut in with a pastry cutter or fingertips until mixture resembles coarse crumbs. Gradually add ice water, stirring just until dough comes together. Divide dough in half, shape into disks, wrap in plastic, and chill for at least 1 hour.
02 - Combine cherries, sugar, cornstarch, lemon juice, almond extract, and salt in a large bowl. Stir gently to mix. Set aside.
03 - Preheat oven to 400°F. Roll out one dough disk on a floured surface to fit a 9-inch pie dish. Transfer to the dish and trim the edges. Pour cherry filling into the crust.
04 - Roll out the second dough disk and cut into 1-inch wide strips. Lay half the strips over the pie in one direction, then weave remaining strips crosswise to form a lattice. Trim and crimp edges to seal. For a sweetheart touch, use a small heart-shaped cutter to make heart cutouts from any dough scraps and decorate the lattice.
05 - Brush lattice and edges with beaten egg. Sprinkle with coarse sugar. Bake for 20 minutes, then reduce oven to 350°F and bake an additional 30 minutes, or until crust is golden and filling is bubbling. Cool at least 3 hours before slicing.
# Expert Suggestions:
01 -
- The almond extract whispers through the bright cherries like a secret ingredient nobody can quite place
- This crust has ruined me for all other crusts, and I say that with zero regrets
02 -
- I once skipped the chilling step and ended up with a crust that shrank away from the edges like it was afraid of the filling
- If your lattice strips keep breaking, let them warm up for just two minutes on the counter before trying again
03 -
- Place a baking sheet on the rack below your pie to catch any drips and save your oven floor
- If the crust browns too quickly, tent it loosely with foil after the first 30 minutes