Wednesday, June 20, 2012

Tart Cherry Lattice Pie

Can she make a cherry pie,
Billy Boy, Billy Boy?
Can she make a cherry pie,
Charming Billy?
She can make a cherry pie,
Quick as a cat can wink an eye,
She's a young thing
And cannot leave her mother.
 ~ "Billy Boy" c. 1930


 Tart Cherry Lattice Pie

5 cups frozen tart cherries, divided
1 cup granulated sugar (or more, to taste)
1/4 cup cornstarch
Zest of 1 orange
Pie crust for double crust pie
Butter, to dot
1 egg, beaten
Turbinado sugar, to garnish

Oven at 375 degrees F
  1. Place 4 cups frozen cherries in a medium saucepan; cover and place over medium heat. Stir occasionally, until cherries release enough juice that they are almost covered in liquid. Remove cherries from heat.
  2. In a small bowl, stir together sugar and cornstarch. Add sugar mixture to cherries, stirring. Return cherries to heat and stir continuously until thickened and bubbly (careful not to let the bubbling cherries splatter you!). Remove from heat, stir in orange zest and remaining 1 cup of cherries. Taste for sweetness; adjust sugar if necessary. Let cool.
  3. Roll out bottom pie crust, place in pan, freeze for at least 15 minutes. Place cooled filling in crust-lined pan and dot with butter and moisten edge of bottom crust. Roll out top crust, cutting lattice strips, if desired, and place on top of filling. Seal and crimp. Brush with egg wash and sprinkle with turbinado sugar. Cut vents in top crust (if not using lattice) for steam to escape.
  4. Bake at 375 degrees F for approximately 50 minutes, or until crust is golden and filling is bubbly. If crust darkens too quickly, cover with foil during baking.
  5. Let cool completely before cutting. Seriously. 


  • I prefer Pyrex pie dishes to other materials because they let me see what the bottom crust looks like. But disposable aluminum pans work fine too. I place my pans on a parchment-lined baking sheet for ease of cleanup.
  • Let your pies cool completely at room temp, but refrigerate fruit pies if you'll have leftovers lasting over 24 hours.
  • Speaking of cooling . . . Juicy fruit pies (like berry and cherry) must be completely cool to set up. Better yet, let them sit overnight on a cool countertop or in the fridge. Unless you don't mind eating them with a spoon ~ in which case, dig right in.
  • Try replacing the orange zest with 1/4 teaspoon almond extract and sprinkling the top crust with 2 tablespoons of flaked almonds before baking.
  • When using a lattice top, I like to make my lattice strips fairly broad. I find that they don't brown too quickly and they cut nicely, too.
  • You can use fresh tart cherries, of course, but then you have to pit them. Also, it takes a little longer for them to release their juice, and they don't release quite as much.

1 comment:

kellypea said...

w0000t! Nice pie :) It's been a while.

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