Cherry Pie with a Lattice Crust
1 9-inch Pie
65 minutes and 1 hour of chilling time
- 1 recipe “Perfect Pie Crust”
For the filling
- 1 ⅓ cups (267 g) Redpath® Granulated Sugar
- ½ cup (64 g) tapioca starch
- 1 tbsp (6 g) lemon zest, packed
- ½ tsp (3 g) salt
- 6 cups (1 kg) pitted sour cherries, well drained
- ½ tsp (2.5 ml) almond extract
For the egg wash
- 1 large egg
- 1 tbsp (15 ml) heavy cream or water
For the crust:
Prepare 1 recipe Redpath® Perfect Pie Crust according to instructions.
Before chilling dough, divide in half and form into 2 discs. Cover each with plastic wrap and chill in the refrigerator for a minimum of 1 hour.
Transfer 1 piece of chilled dough to a lightly floured surface. Sprinkle with flour and roll dough into a 14 inch (36 centimetre) circle.
Gently press the dough into a 9 inch (23 centimetre) pie dish.
Trim the edge of the overhanging dough so it is about ½ inch (1 centimetre) beyond the edge of the pie dish. Chill in the refrigerator until ready to use.
Line a baking sheet with parchment paper or foil.
Roll out the second disc of dough into a rough rectangle about 10 x 14 inches (26 x 36 centimetres).
Cut out strips of dough as follows - six 1 x 10 inch (2.5 x 26 centimetre) strips (we used the crimped blade of our pastry cutter), eight ½ x 10 inch (1.25 x 26 centimetre) strips and 8 ½ x 5 inch (1.25 x 13 centimetre) strips.
Place dough strips on the prepared baking sheet and refrigerate while preparing the filling.
For the filling:
Preheat oven to 450°F (230°C) and set rack in the lower third of the oven.
In a large bowl, whisk together the Redpath® Granulated Sugar, tapioca starch, lemon zest, and salt.
Toss in the cherries and almond extract until fully combined; transfer filling to chilled pie shell.
Remove the chilled pastry strips. Place half the pastry strips vertically over the filling, alternating from left to right 2 thin strips with 1 thick strip, spacing them about 1/3 inch (8 millimetres) apart. Use the 5-inch (13 centimeter) strips for the outsides.
Fold back the thick strips just over halfway and place a thick strip horizontally across the centre of the pie. Unfold the strips over the horizontal strip and fold back the thin strips in the same manner. Place two thin strips horizontally across the filling about 1/3 inch (8 millimetres) from the centre strip.
Repeat weaving process to the edge of the pie.
Turn pie 180 degrees and repeat on the other side.
Press lattice strips into the pie shell edge and trim any excess dough. Crimp edge with a fork.
For the egg wash:
In a small bowl whisk together the egg and heavy cream or water.
Brush the entire top of the pie with the egg wash.
Place on a baking sheet and bake for 10 minutes. Reduce heat to 375°F (190°C) and continue to bake until filling is bubbling and the crust is a deep golden colour; 45 to 55 minutes. If crust edge is browning too quickly, cover with a strip of foil.
Remove pie and transfer to a cooling rack to cool completely before slicing.
- ¼ cup (32 grams) of cornstarch may be substituted for the tapioca starch