Classic Sour Cherry Pie with Lattice Top
Pie crust can be an intimidating, fussy pastry — but not this one. It comes together with just a whisk and your fingertips, and it’s so pliable and easy to roll out, even the greenest baker can pull it off. It’s the perfect place to start if you’ve been wanting to branch out from store-bought crusts.
For all that simplicity, it comes out of the oven looking like an old fashioned lattice pie. The crust is tender, flaky, and full of butter. We sugar the lattice, so it gets extra crispy, and it tastes wonderful with the tart cherries. Those cherries are so juicy, lightly sweet, and summer fresh — this pie has nothing in common with the bright red, syrupy cherry pies that taste like they come from cans.
This is the pie to bring to every barbecue and potluck you attend this summer. With its crispy crust and plump cherries, it’s perfect paired with a scoop of vanilla ice cream. You’ll definitely come home with an empty pie dish! If the thought of that is heartbreaking, do as our grandmothers did and make two pies while you’re at it — one for home, one for the party.
Tip: If you prefer, you can make this pie with sweet, dark cherries. You’ll want to balance out that sweetness with a bit more lemon juice. Three tablespoons total should do it
For the crust:
2 ½ cups unbleached all purpose flour
1 Tbsp sugar
¾ tsp salt
1 cup (2 sticks) unsalted butter, chilled, cut into ½-inch cubes
5 Tbsp (or more) ice water
For the filling:
3 Tbsp cornstarch
¼ tsp salt
1 cup, plus 1 Tbsp sugar, divided
5 cups whole sour cherries, pitted
1 tsp fresh lemon juice
½ tsp vanilla extract
2 Tbsp (¼ stick) unsalted butter, cut into ½-inch cubes
1 Tbsp (about) milk
Vanilla ice cream
To make the crust: In a large bowl, whisk together the flour, sugar, and salt.
Add the butter, and rub it into the flour mixture with your fingertips until small pea-sized clumps form.
Add 5 tablespoons of ice water; mix lightly with a fork until the dough holds together when small pieces are pressed between your fingertips, adding more water by the teaspoonful if the dough is dry.
Gather the dough together, and divide it into 2 pieces. Form each piece into a ball, then flatten the balls into disks, and wrap them in plastic.
Refrigerate for at least 30 minutes. Note: The dough can be made 2 days ahead. Keep it chilled, but let it soften slightly before you roll it out.
To make the filling: Position an oven rack in the lower third of the oven and preheat to 425°.
In a medium bowl, whisk together the cornstarch, salt, and 1 cup of sugar. Stir in the cherries, lemon juice, and vanilla, and set the mixture aside.
To build the pie: On a floured surface, roll out 1 dough disk to a 12-inch round. Transfer it to a 9-inch glass pie dish. Trim the dough overhang to ½ inch.
Roll out the second dough disk to a 12-inch round. Using a large knife or a pastry wheel with a fluted edge, cut ten ¾-inch-wide strips from the dough round.
Holding back the liquid, transfer the filling to the dough-lined dish, mounding slightly in the center. Dot with the butter. Discard the liquid.
Arrange the dough strips atop the filling, forming a lattice; trim the dough overhang to ½ inch. Fold the bottom crust up over the ends of the strips and crimp the edges to seal.
Brush the lattice crust (not the edges) with milk. Sprinkle the lattice with the remaining tablespoon of sugar.
Place the pie on a rimmed baking sheet and bake 15 minutes. Reduce the oven temperature to 375°, and bake until the filling is bubbling and the crust is golden brown, about 1 hour longer. If the edges start to brown too quickly, cover them with a foil collar.
Transfer the pie to a rack and cool completely. Cut it into wedges and serve with vanilla ice cream.
Recipe adapted from: Bon Appétit