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Classic Sour Cherry Pie with Lattice Crust

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Introduction

Discover the delightful combination of tart and sweet with our Classic Sour Cherry Pie with Lattice Crust. This timeless dessert offers a perfect balance between flaky crust and tangy cherry filling, promising to be an instant hit at any gathering.

Tips for this Recipe

  • Keep ingredients chilled for the best results in your crust and pie filling.
  • Preheat your oven to ensure even baking of the lattice crust.
  • Don’t skip pre-baking the crust if recommended, as it helps prevent a soggy bottom.
  • Allow the pie to cool for at least 2 hours before serving to let the filling set properly.

Why you will love this recipe

This Classic Sour Cherry Pie with Lattice Crust is more than just a dessert; it’s an experience that brings together nostalgia and flavor. With each slice, savor the complexity of sour cherries complemented by sweetness, all encapsulated within a buttery, flaky crust.

Ingredients

  • 2 1/2 cups unbleached all-purpose flour
  • 1 tablespoon sugar
  • 3/4 teaspoon salt
  • 1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
  • 5 tablespoons ice water
  • 1 cup plus 1 tablespoon sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 5 cups whole pitted sour cherries or dark sweet cherries (about 2 pounds whole unpitted cherries)
  • 1 teaspoon fresh lemon juice (if using sour cherries) or 3 tablespoons fresh lemon juice (if using dark sweet cherries)
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons unsalted butter, cut into 1/2-inch cubes
  • 1 tablespoon milk
  • Vanilla ice cream (for serving)

Adviced equipments

  • Stand Mixer/KitchenAid Professional Series Stand Mixer (Beater Pairs)
  • Oven Thermometer/Professional Grade Oven Thermometer by Dometel
  • Pie Pan/Glazed 9-Inch Cast Iron Flaky Pie Pan
  • Cutting Board/Bamboo Cutting Board with Grooved Edge
  • Rolling Pin/Stainless Steel Rolling Pin Set
  • Pie Weights/Silicone Pie Bakeware Stay-Cool Pie Liner (6 pieces)
  • Pastry Sheeters/Silpat Nonstick Bakeware Mat
  • Ceramic Pie Dish with Lid/Hamburg Coffee Pot and Ware Cover Set
  • Hand Mixer/KitchenAid KM250SMS Hand Mixer with 16 Stainless Steel Whiskers and Beaters
  • Measuring Cups/Set of Metal Measuring Cups & Spoons (24-piece)

History of the recipe

The cherished tradition of making pies with fruit dates back centuries, often as a means to preserve summer’s bounty. The sour cherry pie has its roots in various European cultures and was introduced to America by early settlers. Its lattice crust technique evolved from the need to showcase the beautiful filling while maintaining structural integrity.

fun facts about this recipe

Sour cherry pie is a staple in many cultural celebrations, especially around holidays. The use of a lattice crust not only adds an artistic touch but also allows steam to escape during baking. Furthermore, sour cherries have been valued for their natural pectin content, which helps set the filling and make it gel-like.

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Classic Sour Cherry Pie with Lattice Crust

Classic Sour Cherry Pie with Lattice Crust

amanda

Equipment

  • - Stand Mixer

  • - Oven Thermometer

  • - Pie Pans

  • - Cutting Board

  • - Rolling Pin

  • - Pie Weights

  • - Pastry Sheeters

  • - Ceramic Pie Dish with Lid

  • - Hand Mixer

  • - Measuring Cups

Ingredients

  • 2 1/2 cups unbleached all purpose flour

  • 1 tablespoon sugar

  • 3/4 teaspoon salt

  • 1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes

  • 5 tablespoons (or more) ice water

  • 1 cup plus 1 tablespoon sugar

  • 3 tablespoons cornstarch

  • 1/4 teaspoon salt

  • 5 cups whole pitted sour cherries or dark sweet cherries (about 2 pounds whole unpitted cherries)

  • 1 teaspoon fresh lemon juice (if using sour cherries) or 3 tablespoons fresh lemon juice (if using dark sweet cherries)

  • 1/2 teaspoon vanilla extract

  • 2 tablespoons (1/4 stick) unsalted butter, cut into 1/2-inch cubes

  • 1 tablespoon (about) milk

  • Vanilla ice cream

Instructions

1

Instruction 1

Whisk flour, sugar, and salt in large bowl to blend. Add butter and rub in with fingertips until small pea-size clumps form. Add 5 tablespoons ice water; mix lightly with fork until dough holds together when small pieces are pressed between fingertips, adding more water by teaspoonfuls if dough is dry. Gather dough together; divide into 2 pieces. Form each piece into ball, then flatten into disk and wrap in plastic. Refrigerate at least 30 minutes. Do ahead Can be made 2 days ahead. Keep chilled. Let dough soften slightly before rolling out.
2

Instruction 2

Position rack in lower third of oven and preheat to 425°F. Whisk 1 cup sugar, cornstarch, and salt in medium bowl to blend. Stir in cherries, lemon juice, and vanilla; set aside.
3

Instruction 3

Roll out 1 dough disk on floured surface to 12-inch round. Transfer to 9-inch glass pie dish. Trim dough overhang to 1/2 inch. Roll out second dough disk on floured surface to 12-inch round. Using large knife or pastry wheel with fluted edge, cut ten 3/4-inch-wide strips from dough round. Transfer filling to dough-lined dish, mounding slightly in center. Dot with butter. Arrange dough strips atop filling, forming lattice; trim dough strip overhang to 1/2 inch. Fold bottom crust up over ends of strips and crimp edges to seal. Brush lattice crust (not edges) with milk. Sprinkle lattice with remaining 1 tablespoon sugar.
4

Instruction 4

Place pie on rimmed baking sheet and bake 15 minutes. Reduce oven temperature to 375°F. Bake pie until filling is bubbling and crust is golden brown, covering edges with foil collar if browning too quickly, about 1 hour longer. Transfer pie to rack and cool completely. Cut into wedges and serve with vanilla ice cream.
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