Sour Cherry Pie with Lattice Crust
Dad F. loved this pie.
Ingredients
Units
Scale
Crust
- 2 1/2 cups flour
- 1 tbsp sugar
- 3/4 tsp salt
- 1 cup chilled butter, cut into 1/2″ cubes
- 5 tbsp ice water
Filling
- 1 cup sugar
- 1 tbsp sugar
- 3 tbsp cornstarch
- 1/4 tsp salt
- 5 cups whole, pitted sour cherries or dark sweet cherries (about 2 pounds whole unpitted cherries)
- 1 tsp fresh lemon juice (if using sour cherries) or 3 tablespoons fresh lemon juice (if using dark sweet cherries)
- 1/2 tsp vanilla extract
- 2 tbsp butter, cut into 1/2” cubes
- 1 tbsp milk
Instructions
Crust
- 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.
Filling
- 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.
Assemble + Bake
- 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.
- 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.