January 10, 2016

Lattice Cherry Pie

On the Menu Today~
Lattice Cherry Pie
The perfect pie anytime~

"Stumpy" this ones for you~

Lattice Cherry Pie

  • 1 quart homemade cherry pie filling
  • 1 pastry for double-crust pie
  • 2 tablespoons milk
  • 2 tablespoons sugar
  • 2 1/4 cups flour
  • 3/4 teaspoon salt
  • 2/3 cup cup cold shortening
  • 8 to 10 tablespoons ice cold water
Cooking Directions
  1. In a medium bowl stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size.
  2. Sprinkle 1 tablespoon of water over part of the flour mixture; gently toss with a fork. Push moistened dough to side of the bowl. Repeat, using 1 tablespoon at a time, until all the flour mixture is moistened. Divide in half; form each half into a ball.
  3. On a lightly floured surface, use your hands to slightly flatten 1 dough ball. Roll dough from center to edges into a circle, 12 inches in diameter.
  4. To transfer pastry, wrap it around the rolling pin; unroll into a 9 inch pie plate. Ease pastry into pie plate without stretching it. Trim bottom pastry to 1/2 inch beyond edge of pie plate. Transfer cherry pie filling into pastry lined pie plate.
  5. Roll remaining dough into a circle about 12 inches in diameter. Cut circle into 1/2 inch wide strips. Weave strips over filling in a lattice pattern. Press ends of strips into bottom pastry rim. Fold bottom pastry over strip ends; seal and crimp edge. Brush top with milk and sprinkle with sugar.
  6. Place pie on a baking sheet. To prevent over browning, cover edge of pie with foil. Bake in a 375 degree oven for 45 minutes, remove foil, bake for 15 to 20 minutes longer or until filling is bubbly and pastry is golden brown. Cool on wire rack.

Cherry, Pie

Found this great "how to" tip at: Inspired Taste

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