Lattice Topped Fresh Cherry Pie

28 Jun

lattice topped cherry pie

Warehouse shopping is often the impetus for my culinary (mis)adventures.  Yesterday, I bought enough fruit at Sam’s Club to feed a large army.   Most likely this is because, last weekend, my dad made a beautiful fruit salad that I didn’t get to partake in due to a very unfortunate hangover after an impromptu guzzling of several bottles of wine with our neighbor.  Long story short, my chicken coop collapsed and neighbor guy spent about 6 hours helping us fix it so the least we could do was help him drink his wine afterward. 

Anyway, the vat of cherries I bought ONE DAY AGO was already getting fuzzy by this morning.  Lame!  I needed to use a lot of cherries fast.  I decided on a cherry pie since I’ve never tried to make a real live pie before.  I’ve made tarts, I’ve made cobblers, but no pies.   I figured I’d try to lattice top challenge while I was at it.

bottom pie crust

fresh bing cherries

unbaked cherry pie

Lattice Topped Fresh Cherry Pie Recipe

Crust

1 c. cold unsalted butter

1 1/2 c. whole wheat pastry flour

1 1/2 c. all purpose flour

3 Tbs. white sugar

1/3 c. ice cold water

1.  Combine flours and sugar in food processor, stand mixer or large bowl;

2. Cut in butter in tablespoon sized cubes;

3. Run food processor or mixer until dough starts to form crumbles or a ball.  If mixing by hand, cut in butter with a pastry blender;

4. Add water and continue mixing until just combined and finish forming a ball by hand;

5. Divide ball into 2, flatten into discs and refrigerate for at least 1/2 hour.

Filling

5 c. fresh cherries, pitted

1/4 c. white sugar or more if desired

1/4 c. corn starch

Juice of 1/2 a lemon

1/8 tsp. salt

2 Tbs. quick cooking tapioca

Stir all ingredients together.

Preparing the Pie

1.  Roll out one disc of dough and layer the bottom of a 9 inch pie plate;

2.  Pour in the filling;

3.  Roll out the second disc of dough.  Using a pizza cutter, cut strips in whatever size you desire.  Layer on top of the pie in a lattice design.  Look it up on the internet if you’re not sure how;

4.  Brush the top crust with egg whites and sprinkle with turbinado sugar.

Bake

1.  Preheat oven on 400 degrees

2. Bake pie for 20 minutes or until crust is nice and brown;

3. Cover pie with tin foil to prevent burning and continue cooking for an additional 40 minutes.

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