Cherry Pie Recipe with Lattice Top
User Reviews
4.7
Cherry Pie Recipe with Lattice Top
Description
This cherry pie starts by simmering fresh pitted cherries with sugar to release their juices. A mix of cornstarch, lemon juice, and salt is stirred in to thicken the filling as it cooks further. The filling is poured into a pie crust pressed into a pan, ensuring an even edge. The second crust is cut into strips and woven over the top to form a lattice pattern, providing an attractive look and venting during baking. The lattice is trimmed and crimped at the edges, then brushed with heavy cream to encourage browning and a slight sheen. Baking at 375°F for 20-25 minutes cooks the filling to be bubbling and hot while crisping the crust to a rich golden shade.
The pie is allowed to cool at least an hour to set the filling before slicing. It pairs well with whipped cream or vanilla ice cream as a classic dessert. It can be stored at room temperature or refrigerated, or frozen for longer preservation.
Ingredients
- 3 pounds Cherry pitted
- ¾ cup granulated sugar
- ¼ cup cornstarch
- 2 tablespoons lemon juice (from 1 lemon)
- ¼ teaspoon kosher salt
- 2 (9-inch) pie crusts 1 box, refrigerated
- 2 tablespoons heavy cream
Instructions
- Preheat the oven to 375°F.
- In a large saucepan set over medium heat, cook the cherries and sugar, stirring occasionally, for 5 minutes.
- In a small bowl, stir together the cornstarch, lemon juice, and salt until smooth. Fold into warm cherries. Cook 2-3 minutes, stirring frequently, until mixture is very thick. Remove from heat.
- Press 1 pie crust into the bottom and up the sides of a 9-inch pie pan. Pour the cherry mixture into the prepared crust.
- Unroll the remaining piecrust onto a lightly floured surface. Using a pastry wheel or knife, cut into 1-inch-wide strips. Weave strips in a lattice onto the cherry mixture. Trim the pastry strips even with the pie pan, and press the edges of the crusts together. Fold the edges under and crimp as desired. Brush the lattice with the heavy cream.
- Bake for 20-25 minutes, until the filling is hot and bubbly and the crust is browned. Let cool for at least 1 hour before serving.
Notes
- Keep cherry pie stored airtight at room temperature up to 2 days or refrigerate up to 4 days.
- Freeze the pie for up to 4 months if needed for longer storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 402 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 402kcal | 20% |
| Carbohydrates | 71g | 24% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 4mg | 1% |
| Sodium | 248mg | 10% |
| Potassium | 427mg | 9% |
| Fiber | 5g | 20% |
| Sugar | 41g | 82% |
| Vitamin A | 165IU | 3% |
| Vitamin C | 13mg | 14% |
| Calcium | 33mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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