APPLE-CHERRY LATTICE PIE
Provided by Food Network Kitchen
Categories dessert
Time 5h30m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Make the crust: Pulse the flour, granulated sugar and salt in a food processor to combine. Add one-quarter of the butter; process until it disappears into the flour, about 30 seconds. Add the remaining butter and pulse until the mixture looks like cornmeal with bean-size bits of butter. Combine the water and vodka and drizzle over the flour mixture. Pulse until the dough just starts coming together but stop before it gathers into a ball. Divide evenly between 2 pieces of plastic wrap and gently pat each into a disk, using the plastic wrap to help you. (If the dough seems dry with large bits of butter, turn it out onto a work surface and use the heel of your hand to press the dough together.) Wrap tightly and refrigerate until firm, at least 1 hour and up to 24 hours.
- Make the filling: Peel and thinly slice the apples; toss in a bowl with the lemon juice. Melt the butter in a large skillet over medium-high heat; add the apples and cook, tossing occasionally, until juicy, about 10 minutes. Remove from the heat; fold in the cherries, flour, extract and allspice. Transfer to a bowl and let cool completely, about 30 minutes.
- Roll out 1 disk of dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate; refrigerate until ready to fill. Place a piece of parchment paper on an inverted baking sheet. Roll out the remaining disk of dough into a 12-inch round, transfer to the parchment and refrigerate until firm, about 30 minutes.
- Transfer the dough (on the parchment) to a work surface. Using a fluted pastry wheel or a chef's knife, cut the dough into 14 to 16 half-inch-wide strips. Weave into a lattice on the parchment. Slide back onto the baking sheet and refrigerate until firm, about 30 minutes.
- Pour the filling into the crust. Gently slide the lattice off the parchment and onto the fruit, adjusting as needed; trim the excess dough if needed, leaving a 1-inch overhang. Fold the overhanging dough under itself. Brush the lattice with the beaten egg and sprinkle with coarse sugar. Refrigerate the pie 30 minutes.
- Position a rack in the lowest position of the oven and preheat to 400 degrees F. Place the pie on a foil-lined baking sheet and bake until the crust is deep golden brown and the filling is bubbling, about 1 1/2 hours. Transfer to a rack and let cool at least 2 hours.
CHOCOLATE-CHERRY LATTICE SLAB PIE
Want to know how to make a slab pie extra easy? Start with store-bought pie crusts and use a baking sheet instead of a pie plate. The chocolate and splash of almond extract are the perfect complement to the ruby summer fruit.
Provided by Food Network Kitchen
Categories dessert
Time 2h25m
Yield 12 to 14 servings
Number Of Ingredients 15
Steps:
- For the filling: Put the cherries, granulated sugar, chocolate, cornstarch, lemon juice, vanilla and almond extracts and salt in a large bowl. Toss until the cornstarch dissolves. Let stand at room temperature until juicy, about 30 minutes. (If using frozen cherries, leave them frozen and toss them with the above ingredients).
- Adjust an oven rack to the lower third of the oven and preheat the oven to 375 degrees F. Grease the bottom and sides of a 10-by-15-inch baking sheet with butter.
- For the crust: To form the bottom crust, place 1 pie crust between two large pieces of floured parchment paper and roll into a 14-inch round. Lay the round over half of the prepared baking sheet; there will be overhang on the edges. Repeat the rolling process with a second pie crust. Lay it over the remaining exposed side of the baking sheet so that the two crusts overlap in the center of the pan; there will be overhang on the edges. Press together the overlapping crusts to make a tight seal. Transfer the filling to the crust and spread in an even layer. Dot the top with the butter.
- For the lattice crust: Repeat rolling the remaining 2 pie crusts into two 14-inch rounds. With a chef's knife or a pizza cutter, cut each crust into 1-inch-wide strips. Lay half the strips diagonally across the entire pie, about 1-inch apart. Weave the remaining strips diagonally across the first strips to make a lattice pattern. Trim the the lattice ends leaving an overhang, Press together the ends and the bottom edge of the crust to seal, then fold and crimp the edge as desired.
- Brush the lattice and edge of the crust with the cream and sprinkle generously with some granulated sugar. Bake until the crust is golden brown and the filling is bubbly, 45 to 55 minutes. (If the crust browns too quickly during baking, cover the pie loosely with foil.) Let cool.
- For the topping: Meanwhile, whip the cream, sour cream and brown sugar in a large bowl to medium peaks. Cover and refrigerate until ready to use.
- Serve the pie warm or at room temperature with dollops of the whipped topping.
CLASSIC SOUR CHERRY PIE WITH LATTICE CRUST
Provided by Lori Longbotham
Categories Dessert Bake Kid-Friendly High Fiber Graduation Father's Day Backyard BBQ Cherry Summer Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 8 servings
Number Of Ingredients 16
Steps:
- For 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.
- For 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.
- 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.
TART CHERRY LATTICE PIE
Whenever my mom is invited to a party or potluck, everyone requests her homemade double-crust fruit pies. In the summer, she uses fresh tart cherries for this recipe. I love a slice topped with vanilla ice cream. -Pamela Eaton, Monclova, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 400°. In a large bowl, combine sugar and flour; stir in cherries and extract. , On a lightly floured surface, roll one half of the pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate. Add filling; dot with butter., Roll remaining dough to a 1/8-in.-thick circle; cut into 1-1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom pastry; flute edge. Cover edge loosely with foil., Bake until crust is golden brown and filling is bubbly, 40-50 minutes. Remove foil. Cool on a wire rack.
Nutrition Facts : Calories 561 calories, Fat 26g fat (16g saturated fat), Cholesterol 68mg cholesterol, Sodium 338mg sodium, Carbohydrate 78g carbohydrate (43g sugars, Fiber 3g fiber), Protein 6g protein.
THE BEST CHERRY PIE
This is a delicious pie filling. It's also a great recipe if you have a helper. If any juice bubbles over, it tastes really good on top of ice cream.
Provided by pomfamilycooks
Categories Desserts Pies Fruit Pie Recipes Cherry Pie Recipes
Time 1h23m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Place bottom pie crust into a 9-inch pie pan; made pricks along the bottom with a fork.
- Bake in the preheated oven until pie crust is lightly browned, about 8 minutes. Remove crust from oven and cool for 5 minutes.
- Combine cherries, sugar, cornstarch, and almond extract together in a bowl. Pour cherry mixture into the prepared pie pan; dot with butter. Cover with top crusts, crimp the edges to seal, and cut vents into the top with a sharp knife. Place the pie on a foil-covered baking sheet.
- Bake in the preheated oven for 30 minutes. If it is browning too fast cover the pie with an aluminum foil tent. Continue baking until crust is golden brown and filling is bubbly, 10 to 20 minutes. Place on a wire rack to cool, about 15 minutes.
Nutrition Facts : Calories 395.2 calories, Carbohydrate 52.7 g, Cholesterol 7.6 mg, Fat 19.6 g, Fiber 3.1 g, Protein 3.7 g, SaturatedFat 6 g, Sodium 273.8 mg, Sugar 26.6 g
TART CHERRY LATTICE PIE
Cherry is one of my favorite pies and I'm always looking for new ones to try. I found this one in Taste of Home.
Provided by CookingONTheSide
Categories Pie
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- In large bowl, combine sugar and flour; stir in cherries and extract.
- Line a 9-inch pie plate with bottom pastry, trim to 1 inch beyond edge of plate.
- Pour filling into crust.
- Dot with butter.
- Roll out remaining pastry; make a lattice crust.
- Seal and flute edges.
- With pastry brush, brush milk on top crust; sprinkle crust with sugar.
- Cover edges loosely with foil.
- Bake at 425 degrees F for 20 minutes.
- Reduce heat to 375 degrees F.
- Remove foil; bake 20-25 minutes longer or until crust is golden brown and filling is bubbly.
- Cool on wire rack.
Nutrition Facts : Calories 605.1, Fat 25.2, SaturatedFat 7.8, Cholesterol 10.5, Sodium 354.9, Carbohydrate 91.8, Fiber 2.9, Sugar 56, Protein 5.6
CHERRY LATTICE PIE (DIABETIC)
Make and share this Cherry Lattice Pie (Diabetic) recipe from Food.com.
Provided by Steve P.
Categories Pie
Time 1h
Yield 1 nine inch pie, 8 serving(s)
Number Of Ingredients 10
Steps:
- For Crust: Combine flour and salt in medium bowl; cut in margarine with pastry blender until mixture resembles coarse crumbs.
- Mix in water, 1 tablespoon at a time, stirring lightly with fork after each addition until dough is formed.
- Wrap and refrigerate until ready to use.
- For Pie: Thaw cherries completely in strainer set in bowl; reserve 3/4 cup cherry juice.
- Mix Equal® or Splenda®, flour, cornstarch and nutmeg in small saucepan; stir in cherry juice and heat to boiling.
- Boil, stirring constantly, 1 minute.
- Remove from heat and stir in cherries; stir in food color.
- Roll half of pastry on floured surface into circle 1 inch larger than inverted 9-inch pie pan; ease pastry into pan.
- Pour cherry mixture into pastry.
- Roll remaining pastry on floured surface to 1/8-inch thickness; cut into 10 to 12 strips, 1/2 inch wide.
- Arrange pastry strips over filling and weave into lattice design.
- Trim ends of lattice strips; fold edge of lower crust over ends of lattice strips.
- Seal and flute edge.
- Bake in preheated 425ºF (220ºC) oven until pastry is browned, 35 to 40 minutes.
- Cool on wire rack.
Nutrition Facts : Calories 354.5, Fat 11.9, SaturatedFat 2.1, Sodium 280.8, Carbohydrate 57.5, Fiber 3.5, Sugar 23.1, Protein 5.6
CHERRY PIE
Make this classic pie whilst cherries are in season. It's the perfect summer dessert served just warm with plenty of cream or ice cream
Provided by Cassie Best
Categories Dessert
Time 1h40m
Yield Serves 8-10
Number Of Ingredients 10
Steps:
- First, make the pastry. Tip the flour, 50g almonds, butter, sugar and ¼ tsp salt into a food processor. Blend until the mixture resembles breadcrumbs. Beat the egg yolks with 2 tbsp cold water, drizzle over the flour and butter mixture and blend again until the dough starts to clump together. Tip onto a work surface and knead briefly to bring everything together into a smooth dough. Divide into two pieces and shape each lump into a puck shape. Wrap and chill for 30 mins. Will keep, wrapped and chilled, for up to two days.
- Remove the stones from the cherries - either cut them in half and pop out each stone, or use a cherry stoner. Toss the cherries with the jam, sugar and cornflour until there are no floury patches.
- If the pastry has been chilled for longer than 30 mins, bring it out of the fridge 20 mins or so before rolling, as it will be very firm. Heat the oven to 200C/180C fan/gas 6. Dust a surface with a little flour, then unwrap one piece of pastry. Carefully roll it out until it's large enough to line the base and sides of a 25cm pie dish, skillet pan or cake tin. The pastry will be very delicate, if any cracks appear when rolling, squash them back together and keep going. Lift the pastry over the rolling pin and into the dish - don't worry if it breaks, just patch it up by pushing it into the corners and up the sides and closing any holes. There should be a little overhang around the edges. Sprinkle the reserved 2 tbsp almonds over the base, then spread the cherries on top to fill the pie in an even layer.
- Roll out the remaining pastry so it's large enough to cover the pie. Brush a little beaten egg white around the pastry edge. Top the pie with the pastry lid as it is (piercing a hole in the centre for the steam to escape), or make a lattice topping. To do this, cut the pastry into strips, however wide you like. Arrange half the strips in one direction over the pie, leaving a few centimetres gap between each. Weave the remaining strips under and over these in the opposite direction, creating a lattice pattern. Squash the pastry together around the edge, then trim the excess with a sharp knife.
- Crimp the edge for a neat finish, or use any pastry scraps to make shapes to run around the edge - we used a piping nozzle to cut small circles. Stick them on with a little more egg wash, then brush the whole pie with a thin layer of egg wash. Sprinkle over a little caster sugar. Bake for 55 mins-1 hr, checking the pie after 40 mins. The edges may brown more quickly than the centre, if this happens, wrap a little kitchen foil around the edge to protect it.
- Remove from the oven and leave to cool for 1 hr. If you cut it too soon, the fruit juice will be very runny and flood the pie. Best served just warm with cream or ice cream.
Nutrition Facts : Calories 523 calories, Fat 25 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 32 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium
CRANBERRY-CHERRY LATTICE PIE
My mom used to make this pie for the holidays when I was a girl. Your family will ask for it all year long. -J. Tomasi, Toledo, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the pie filling, cranberry sauce, sugar, tapioca, lemon juice and cinnamon. Let stand for 15 minutes. , Line a 9-in. pie plate with bottom pastry; add filling. Dot with butter. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges., Bake at 400° for 35-40 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.
Nutrition Facts : Calories 467 calories, Fat 17g fat (8g saturated fat), Cholesterol 17mg cholesterol, Sodium 243mg sodium, Carbohydrate 78g carbohydrate (40g sugars, Fiber 1g fiber), Protein 2g protein.
LATTICE-TOPPED TRIPLE-CHERRY PIE
Provided by Jeanne Thiel Kelley
Categories Fruit Dessert Bake Fourth of July Cherry Summer Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Strain syrup from Morello cherries into measuring cup. Combine drained Morello cherries, 1/4 cup of strained Morello syrup, and cornstarch in medium bowl; stir to blend. Combine remaining strained Morello syrup, dried cherries, cinnamon, nutmeg, and star anise in heavy large saucepan. Cover and simmer over medium-low heat until cherries are plump, about 10 minutes. Uncover, increase heat to medium, and simmer until mixture bubbles thickly and is reduced to 3/4 cup, stirring occasionally, about 10 minutes longer. Discard cinnamon stick, nutmeg, and star anise. Add Bing cherries and sugar and stir over medium-low heat until sugar dissolves; increase heat to medium and simmer until fresh cherries are tender when pierced with sharp knife, about 5 minutes. Add Morello cherry mixture and stir over medium heat until mixture bubbles and thickens, about 3 minutes. Transfer pie filling to medium bowl and cool completely. DO AHEAD Can be made 4 hours ahead. Let stand at room temperature.
- Position rack in bottom third of oven and preheat to 400°F. Roll out 1 pie crust disk on floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Trim dough overhang to 1 inch. Spoon cooled filling into crust. Roll out second pie crust disk on lightly floured surface to 13x10-inch rectangle. Cut dough rectangle lengthwise into 3/4-inch-wide strips. Arrange 5 dough strips across cherry filling in 1 direction and 5 strips in opposite direction, forming lattice and spacing evenly, weaving if desired. Brush bottom crust edge lightly with cream and press dough strips to crust to seal. Trim any overhang from dough strips. Turn dough edge of bottom crust up over dough strips, pinching gently to seal. Crimp edges decoratively. Brush edges and lattice lightly with whipping cream.
- Place pie on rimmed baking sheet and bake until crust is golden brown and filling bubbles thickly, about 50 minutes. Transfer pie to rack and cool to lukewarm, about 2 hours.
- Serve pie lukewarm or at room temperature with vanilla ice cream.
More about "cherry lattice pie recipes"
LATTICE-TOPPED TRIPLE-CHERRY PIE RECIPE | BON APPéTIT
From bonappetit.com
SUMMER CHERRY LATTICE SLAB PIE RECIPE - TODAY.COM
From today.com
RAVNEET GILL’S RECIPE FOR CHERRY LATTICE PIE | FOOD | THE …
From theguardian.com
Author Ravneet Gill
CHERRY LATTICE PIE - E.D.SMITH®
From edsmith.com
Servings 8Total Time 55 minsCategory Dessert
HOMEMADE CHERRY PIE WITH LATTICE CRUST ~ BARLEY & SAGE
From barleyandsage.com
HOMEMADE LATTICE CHERRY PIE RECIPE | THE HUNGRY HUTCH
From thehungryhutch.com
CHERRY LATTICE PIE RECIPE | WILTON
From wilton.com
SOUR CHERRY PIE WITH A LATTICE CRUST - BAKING SENSE®
From baking-sense.com
THIS SOUR CHERRY PIE IS SUMMER’S ULTIMATE DESSERT
From washingtonpost.com
RECIPE: SOUR CHERRY PIE - TASTINGTABLE.COM
From tastingtable.com
LATTICE CHERRY PIE - EASY DESSERT RECIPES
From easydessertrecipes.com
HOMEMADE CHERRY PIE AND A LATTICE CRUST TUTORIAL - OVERTIME COOK
From overtimecook.com
HOW TO LATTICE A CHERRY PIE - DELISHABLY
From delishably.com
PAUL HOLLYWOOD’S LATTICED CHERRY PIE & CUSTARD
From thegreatbritishbakeoff.co.uk
CLASSIC TART CHERRY PIE WITH LATTICE CRUST | CANADIAN LIVING
From canadianliving.com
CHERRY LATTICE PIE RECIPE | EAT SMARTER USA
From eatsmarter.com
TART CHERRY PIE - FROZEN OR CANNED CHERRIES - LAUREN'S LATEST
From laurenslatest.com
CHERRY PIE RECIPE REVIEWS | KITCHN
From thekitchn.com
CHERRY LATTICE PIE RECIPE BY JACQUI WEDEWER - THE DAILY MEAL
From thedailymeal.com
CHERRY LATTICE PIE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CHERRY LATTICE PIE, RECIPE PETITCHEF
From en.petitchef.com
CHERRY LATTICE PIE | ASDA GOOD LIVING
From asda.com
ASDA CHERRY PIE FILLING BEST RECIPES
From findrecipes.info
LATTICE CHERRY PIE | BETTER HOMES & GARDENS
From bhg.com
LATTICE-TOP CHERRY PIE - RECIPE - FINECOOKING
From finecooking.com
BEST CHOCOLATE-CHERRY LATTICE SLAB PIE RECIPES - FOOD …
From foodnetwork.ca
CHERRY LATTICE PIE RECIPE | RECIPES.NET
From recipes.net
LATTICE CHERRY PIE - GREATIST
From greatist.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
CHERRY LATTICE PIE | BRITISH RECIPES | GOODTO
From goodto.com
CHERRY LATTICE PIE | LE CREUSET RECIPES
From lecreuset.co.za
CHERRY PIE AND LATTICE TOP TUTORIAL - CRAFTYBAKING
From craftybaking.com
CHERRY LATTICE PIE - SENIORSKILLET.COM
From seniorskillet.com
THE BEST TART CHERRY PIE YOU'LL EVER EAT | AMBITIOUS KITCHEN
From ambitiouskitchen.com
SOUR CHERRY LATTICE PIE - THE WASHINGTON POST
From washingtonpost.com
4 INGREDIENT LATTICED CHERRY PIE - HEIDI'S HOME COOKING
From heidishomecooking.com
LATTICE-TOPPED CHERRY PIE RECIPE | LAND O’LAKES
From landolakes.com
TART CHERRY PIE WITH LATTICE CRUST RECIPE - PAMELA SALZMAN
From pamelasalzman.com
You'll also love