Cherry Lattice Pie

A classic, home-made cherry lattice pie is always an elegant and delicious dessert for any occasion.
Prep Time 30 mins
Cook Time 25 mins
Resting Time 1 hr
Total Time 55 mins
Difficulty Level Advanced, Intermediate
Servings 8

Ingredients
  

  • 2 ½ = Cup (625 mL) all-purpose flour
  • 1 teaspoon (5 mL) salt
  • 1 teaspoon (5mL) granulated sugar
  • 1 Cup (250 mL) cold, unsalted butter, cut into cubes
  • ½ Cup (125 mL) ice water
  • 1 can (540 mL) E.D.SMITH® Cherry Pie Filling

Directions
 

  • Place all-purpose flour, salt and sugar in a food processor fitted with a metal blade and pulse twice.
  • Add butter and pulse several times until it resembles coarse crumbs
  • Add ice water while pulsing 5-6 times until mixture begins to hold together
  • Divide dough in half and press into two discs, wrap in plastic and refrigerate for 30 minutes
  • Remove both pastry discs from the fridge and let sit 20 minutes. Remove plastic, roll out first disc on a lightly- floured surface
  • Fit bottom crust into pie dish, turn out Cherry Pie Filling into dish and refrigerate
  • For the lattice crust: Roll out the remaining disc on parchment to make a 12” circle. Using a 1-inch square cutter, start at the center spacing each cut evenly across the surface. Leave 2-inches around the edge for fluted edge. Place lattice on parchment to lay flat in fridge for 10 minutes.
  • Preheat oven to 425ºF (240ºC)
  • Remove lattice and prepared pie dish from fridge
  • Invert parchment, centering lattice over pie filling. Flute edges.
  • Bake 425ºF (240º) for 10 minutes. Reduce oven to 375ºF (190ºC). Bake 45-55 minutes or until golden.

Tips

  • If you do not have a food processor, just use a fork to cut in the butter until the dough looks like course crumbs or starts to come together.
Type Pies & Tarts
Season/Occasion Holiday, Christmas & New Years - Spring & Easter - Thanksgiving, Autumn & Halloween

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