Cherry Pie with Lattice Top

LeGourmetTV's picture

Jul. 22, 2013

Everyone loves pie - and cherry is one of the best!


For the crust
All purpose flour 2 1/2 Cup (40 tbs) (300 g)
Granulated sugar 1 Tablespoon (12 g)
Salt 1 Teaspoon (5 g)
Unsalted butter 1 Cup (16 tbs) , cubed & frozen (227 g)
Ice water 3/4 Cup (12 tbs) (125
For egg wash
Eggs 1 , beaten
Milk 1 Teaspoon (5 ml)
For filling
Pitted cherries 6 Cup (96 tbs) (1.5 l (fresh or frozen))
Sugar 1 1/2 Cup (24 tbs) (375 ml)
Cornstarch 1/3 Cup (5.33 tbs) (75 ml)
Instant tapioca 2 Tablespoon (30 ml)
Lemon juice 1 Tablespoon (15 ml)
Vanilla extract 1 Teaspoon (5 ml)
For sprinkling
Sugar 1 Tablespoon (as needed)



For the crust:

1. In food processor, combine frozen cubed butter with flour, sugar, and salt. Pulse just until the mixture resembles bread crumb.

2. Turn the processor to on, and slowly drizzle in the ice water until a ball of dough starts to appear in the mixer bowl. Do not overwork.

3. On the counter-top, transfer the mixture and form into a ball. Divide the dough in half, and wrap each with plastic wrap. Refrigerate for at least an hour before rolling out.

4. Preheat oven to 450 degree F or 230 degrees C.


For Filling:

5. In a small bowl, whisk together sugar, cornstarch, instant tapioca, lemon juice and vanilla.

6. In a large bowl, place cherries and pour flour mixture on top. Stir well.

For Egg Wash:

7. In a small bowl, whisk egg with milk and set aside.

For Pie:

8. On lightly floured surface, roll out dough to fit into the bottom of a 10- inch deep dish pie plate.

9. Pour in cherry filling and then roll out top crust. Cut the rolled sheet into 1-inch wide strips.

10. Weave strips over filling as shown in the video to form lattice top.

11. Trim pastry and brush some egg wash under each strip where it meets bottom pastry edge. Crimp edge with a fork to seal.

12. Brush lattice with egg and sprinkle sugar on top. Place on a baking sheet.


13. Pop in oven and bake for 15 minutes, then reduce temp to 375°F (190°C) and bake for 65-70 minutes or until pastry is golden and filling is bubbly and thickened.


14. Serve and enjoy!

Recipe Summary

Difficulty Level: Medium
Cook Time: 85 Minutes
Ready In: 85 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 600Calories from Fat 210

 % Daily Value*

Total Fat 24 g36.9%

Saturated Fat 14 g70%

Trans Fat 0 g


Sodium 256 mg10.67%

Total Carbohydrates 92 g30.7%

Dietary Fiber 1 g4%

Sugars 53 g

Protein 6 g12%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet