When the trees are bursting with fruit that’s ripe for the picking, ‘tis the season for fresh fruit pies. And this incredibly tasty tart cherry pie is quite the stunner. Pie is one of those things — there are those who prefer the filling and those who like the crust. This cherry pie recipe is sure to please both camps. The flaky, buttery crust does double duty-it’s on the bottom and the top in lattice form
Cherry-Almond Lattice Pie
- Measuring Cups/Spoons Set
- Cuisine Cooling Rack
- Pastry Brush Set
- 9" Glass Pie Plates
- High-Heat Scraper
- Half-Sheet Pan
- 20" French Rolling Pin
- KitchenAid Electric Spice and Coffee Grinder
- Pastry Blender
- Glass Nesting Bowls
- 8" Chef's Knife
- 18 x 24-Inch Plastic Cutting Board
- Glass Liquid Measuring Cups
THE CRUST, WHISK
- 2 ½ cups All-purpose flour
- 6 tbsp. Cold shortening, diced
- ½ tsp. Kosher salt
- 2 tbsp. Granulated sugar
- 1 ½ Sticks cold unsalted butter, diced (12 Tbsp.)
- 6 – 10 tbsp. Ice water
THE FILLING, COMBINE
- ¾ cup Dried tart cherries
- Coarse sugar
- 2 tbsp. Sliced almonds
- 2 tbsp. Half-and-half
- 5 cups Pitted fresh or frozen tart cherries
- ¼ tsp. Kosher salt
- ½ tsp. Ground cinnamon
- ¼ cup Instant tapioca, ground
- 1 ⅓ cups Granulated sugar
- 1 tsp. Pure almond extract
- ⅓ cup Kirsch (cherry brandy)
- whisk together flour, granulated sugar, and salt. Cut shortening into flour mixture using a pastry blender until evenly crumbly; add butter and work in until pea-sized.
- Stir 6 Tbsp. ice water into flour mixture until dough comes together, adding more water, 1 Tbsp. at a time, if necessary. Divide dough in half, shape each into a disc, wrap in plastic, and chill at least 30 minutes.
- Roll one dough disc on a lightly floured surface into a 13-inch round. Transfer dough to a 9-inch pie plate and press into bottom, without stretching; chill.
- Roll second dough disc on a sheet of parchment paper into a 13-inch round; cut into eight, 1-inch-wide, lattice strips. Transfer parchment with lattice strips to the refrigerator and chill while preparing filling.
- Preheat oven to 425° with rack in bottom third. Line a baking sheet with foil.
- Combine dried cherries, Kirsch, and almond extract; let set 15 minutes.
- Combine granulated sugar, tapioca, cinnamon, and salt; stir in fresh cherries and dried cherry mixture, then let stand 20 minutes. Transfer filling to dough-lined pie plate.
- Arrange four lattice strips vertically across top of pie. Weave remaining lattice strips horizontally with vertical strips to form the lattice; trim overhang to ½-inch. Press lattice and bottom crust together, turn edge under, and crimp with a fork. Place pie on prepared baking sheet.
- Brush top of pie with half-and-half; sprinkle with almonds and coarse sugar.
- Bake pie 30 minutes, reduce heat to 350°, and continue baking until filling is thick and bubbly, and crust is golden (cover edges with a foil collar if browning too quickly), 25–30 minutes more.
- Cool pie on a rack at least 2 hours so filling can set.
1 servings per container
- Amount Per ServingCalories598
- % Daily Value *
- Total Fat
- Saturated Fat 14g 70%
- Cholesterol 47mg 16%
- Sodium 187mg 8%
- Total Carbohydrate
- Dietary Fiber 6g 24%
- Protein 6g 12%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.