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Lattice Cherry Pie

The All American Favorite
Course Dessert, Pie
Cuisine All-American
Keyword Cherry, cherry pie filling, pie crust
Prep Time 15 minutes
Cook Time 1 hour
Servings 6 servings
Author Lynn / Turnips 2 Tangerines

Ingredients

  • 1 quart homemade cherry pie filling or use canned
  • 1 pastry for double-crust pie
  • 2 1/4 cups flour
  • 3/4 teaspoon salt
  • 2/3 cup cup cold shortening
  • 8 to 10 tablespoons ice cold water
  • 2 tablespoons milk
  • 2 tablespoons sugar

Instructions

  • In a medium bowl stir together flour and salt.
  • Using a pastry blender, cut in shortening until pieces are pea-size.
  • 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 of water at a time, until all the flour mixture is moistened.
  • Divide in half; form each half into a ball.
  • 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.
  • 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.
  • 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.
  • 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.