We’re sharing this lattice cherry pie recipe inspired by Debbie’s new book, Must Love Flowers. A piece of pie really cannot be beat, and this tender, flaky crust is the perfect contrast to the sweet cherry filling. Enjoy!
Serves 8 to 10
3 cups flour
1 teaspoon kosher salt
¼ teaspoon baking powder
12 tablespoons (1 ½ sticks) cold unsalted butter, cubed
6 tablespoons cold vegetable shortening, in 6 pieces
8 tablespoons cold water
1 cup sugar
3 tablespoons cornstarch
¼ teaspoon salt
2 pounds pitted cherries, fresh or frozen, halved
1 tablespoon lemon juice
½ teaspoon vanilla extract
1 to 2 tablespoons sugar
In a food processor, pulse the flour, salt and baking powder to blend. Dot butter and shortening all over the surface of the flour, then pulse until mixture resembles coarse crumbs but still has some bigger pieces, 10 to 15 short pulses. Add the cold water and pulse just until water is absorbed. The dough will still be very crumbly. Turn out onto a large piece of plastic wrap and use your hands to bring into a loose ball. Pat into a flat disk, wrap tightly in the plastic wrap, then refrigerate for at least 45 minutes and up to 2 days.
Cut dough ball in half. Rewrap one half and place back in the refrigerator. On a lightly floured surface, roll dough into a circle a little bigger than the outer rim of your pie plate. Gently fit the dough into the pie plate, then place in freezer while you make the filling.
Preheat the oven to 425°F.
To make the filling, in a large bowl, stir together the sugar, cornstarch and salt. Add the cherries, lemon juice and vanilla; gently fold together. Let sit for 15 minutes.
On a lightly floured surface, roll out the remaining pie dough into a circle the same diameter as the rim of your pie plate. Use a sharp knife to cut into strips about ¾ inch thick.
Remove pie plate from the freezer, then pour filling into the middle. Gently spread to the edges.
Lay six dough strips vertically across the filling. Fold every other strip back onto itself halfway. Lay a strip horizontally, then unfold the strips. Fold the other strips back onto themselves, lay another strip horizontally, then unfold the strips. Repeat with remaining strips until the lattice top is completed. Trim strips to just past where they touch the edge. Fold overhanging dough towards the center, then pinch to create a pretty edge. Use any scraps to bulk up thin edges. Use a pastry brush to brush lattice top with milk, then sprinkle with sugar (do not do this to the edge or it can burn).
Place pie plate on a rimmed baking sheet and place in the oven. Bake for 25 minutes, then turn oven down to 375°F and bake for 45 to 60 more minutes, until filling is thick and bubbly and crust is golden brown. Let pie cool completely, then slice and serve.