Lattice Cherry Pie Recipes

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CHOCOLATE-CHERRY LATTICE SLAB PIE



Chocolate-Cherry Lattice Slab Pie image

Want to know how to make a slab pie extra easy? Start with store-bought pie crusts and use a baking sheet instead of a pie plate. The chocolate and splash of almond extract are the perfect complement to the ruby summer fruit.

Provided by Food Network Kitchen

Categories     dessert

Time 2h25m

Yield 12 to 14 servings

Number Of Ingredients 15

2 1/2 pounds fresh Bing cherries, pitted and halved, or 2 pounds frozen cherries
1 cup granulated sugar
4 ounces semisweet chocolate, coarsely chopped
3 tablespoons cornstarch
Juice of 1 lemon
2 teaspoons pure vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon kosher salt
2 tablespoons unsalted butter, chilled and cut into small pieces, plus more for greasing the baking sheet
Four store-bought refrigerated 9-inch pie crusts (two 14.1-ounce packages)
2 tablespoons heavy cream
Granulated sugar, for sprinkling
1/2 cup heavy cream
1/2 cup sour cream
2 tablespoons light brown sugar

Steps:

  • For the filling: Put the cherries, granulated sugar, chocolate, cornstarch, lemon juice, vanilla and almond extracts and salt in a large bowl. Toss until the cornstarch dissolves. Let stand at room temperature until juicy, about 30 minutes. (If using frozen cherries, leave them frozen and toss them with the above ingredients).
  • Adjust an oven rack to the lower third of the oven and preheat the oven to 375 degrees F. Grease the bottom and sides of a 10-by-15-inch baking sheet with butter.
  • For the crust: To form the bottom crust, place 1 pie crust between two large pieces of floured parchment paper and roll into a 14-inch round. Lay the round over half of the prepared baking sheet; there will be overhang on the edges. Repeat the rolling process with a second pie crust. Lay it over the remaining exposed side of the baking sheet so that the two crusts overlap in the center of the pan; there will be overhang on the edges. Press together the overlapping crusts to make a tight seal. Transfer the filling to the crust and spread in an even layer. Dot the top with the butter.
  • For the lattice crust: Repeat rolling the remaining 2 pie crusts into two 14-inch rounds. With a chef's knife or a pizza cutter, cut each crust into 1-inch-wide strips. Lay half the strips diagonally across the entire pie, about 1-inch apart. Weave the remaining strips diagonally across the first strips to make a lattice pattern. Trim the the lattice ends leaving an overhang, Press together the ends and the bottom edge of the crust to seal, then fold and crimp the edge as desired.
  • Brush the lattice and edge of the crust with the cream and sprinkle generously with some granulated sugar. Bake until the crust is golden brown and the filling is bubbly, 45 to 55 minutes. (If the crust browns too quickly during baking, cover the pie loosely with foil.) Let cool.
  • For the topping: Meanwhile, whip the cream, sour cream and brown sugar in a large bowl to medium peaks. Cover and refrigerate until ready to use.
  • Serve the pie warm or at room temperature with dollops of the whipped topping.

APPLE-CHERRY LATTICE PIE



Apple-Cherry Lattice Pie image

Provided by Food Network Kitchen

Categories     dessert

Time 5h30m

Yield 8 servings

Number Of Ingredients 15

2 1/2 cups all-purpose flour, plus more for dusting
2 tablespoons granulated sugar
1/2 teaspoon salt
2 sticks cold unsalted butter, cut into small pieces
3 tablespoons ice water
3 tablespoons cold vodka
3 pounds assorted apples (such as Cortland, Granny Smith and McIntosh)
Juice of 1 lemon
4 tablespoons unsalted butter
1 cup jarred cherries in syrup or whole cherry jam
1 tablespoon all-purpose flour
1/4 teaspoon pure almond or vanilla extract
Pinch of allspice
1 large egg, lightly beaten
Coarse sugar, for sprinkling

Steps:

  • Make the crust: Pulse the flour, granulated sugar and salt in a food processor to combine. Add one-quarter of the butter; process until it disappears into the flour, about 30 seconds. Add the remaining butter and pulse until the mixture looks like cornmeal with bean-size bits of butter. Combine the water and vodka and drizzle over the flour mixture. Pulse until the dough just starts coming together but stop before it gathers into a ball. Divide evenly between 2 pieces of plastic wrap and gently pat each into a disk, using the plastic wrap to help you. (If the dough seems dry with large bits of butter, turn it out onto a work surface and use the heel of your hand to press the dough together.) Wrap tightly and refrigerate until firm, at least 1 hour and up to 24 hours.
  • Make the filling: Peel and thinly slice the apples; toss in a bowl with the lemon juice. Melt the butter in a large skillet over medium-high heat; add the apples and cook, tossing occasionally, until juicy, about 10 minutes. Remove from the heat; fold in the cherries, flour, extract and allspice. Transfer to a bowl and let cool completely, about 30 minutes.
  • Roll out 1 disk of dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate; refrigerate until ready to fill. Place a piece of parchment paper on an inverted baking sheet. Roll out the remaining disk of dough into a 12-inch round, transfer to the parchment and refrigerate until firm, about 30 minutes.
  • Transfer the dough (on the parchment) to a work surface. Using a fluted pastry wheel or a chef's knife, cut the dough into 14 to 16 half-inch-wide strips. Weave into a lattice on the parchment. Slide back onto the baking sheet and refrigerate until firm, about 30 minutes.
  • Pour the filling into the crust. Gently slide the lattice off the parchment and onto the fruit, adjusting as needed; trim the excess dough if needed, leaving a 1-inch overhang. Fold the overhanging dough under itself. Brush the lattice with the beaten egg and sprinkle with coarse sugar. Refrigerate the pie 30 minutes.
  • Position a rack in the lowest position of the oven and preheat to 400 degrees F. Place the pie on a foil-lined baking sheet and bake until the crust is deep golden brown and the filling is bubbling, about 1 1/2 hours. Transfer to a rack and let cool at least 2 hours.

THE BEST TART CHERRY PIE YOU'LL EVER EAT



The Best Tart Cherry Pie You'll Ever Eat image

Gorgeous tart cherry pie with a wonderful, golden crumb topping. This homemade dutch tart cherry pie has a perfectly sweet filling with hints of amaretto and is absolutely delicious served with a scoop of ice cream. This will be your new favorite cherry pie recipe!

Provided by Monique Volz of AmbitiousKitchen.com

Categories     Dessert

Time 2h45m

Number Of Ingredients 15

For the crust:
1 recipe for butter pie crust (or use store bought crust or your favorite pie crust)
For the filling:
6 cups frozen tart cherries (about 24 oz tart cherries)
1 cup organic cane sugar (or granulated sugar)
2 tablespoons cornstarch
2 tablespoons flour
1/2 teaspoon almond extract
1 tablespoon butter
1 tablespoon amaretto
For the topping:
1 cup all-purpose flour
½ cup packed brown sugar
¼ cup rolled oats
6 tablespoons butter, melted

Steps:

  • Make the pie dough and shape the crust in a pie pan ahead of time, then store covered in the fridge. You can follow my recipe for an all butter flaky pie crust, use your favorite recipe, or a store-bought crust.
  • To make the tart cherry pie filling: add frozen tart cherries, sugar, cornstarch, flour and almond extract to a large pot and place over medium heat. After 5 minutes or so, the cherries will thaw, begin to break down and the sugar will melt. Stir frequently during this time. Add in butter and amaretto and continue to stir. After another 5-10 or so minutes, the mixture will begin to thicken and start to bubble along the edges. Once the filling begins to stick slightly to the back of your spoon, remove it from the heat and set aside to cool off.
  • Preheat your oven to 350 degrees F.
  • While your oven preheats, make the dutch crumble topping: in a medium bowl, mix together the flour, brown sugar and oats. Add in the melted butter and stir together with a fork until it begins to form into crumbles and resembles clumpy wet sand. You may need to use your hands/fingers to form into nice crumbles. Cover the bowl with plastic wrap and place in the fridge for 5 minutes or until ready to use.
  • Remove pie pan with pie crust from the refrigerator and place pie pan onto a large baking sheet. I do this to avoid any spillage that may happen as the pie filling bubbles and bakes. Pour cooled tart cherry pie filling into the crust, then top filling with the dutch crumble topping.
  • Bake for 1 hour-1 hour 15 minutes or until the filling is very bubbly and the crumble is slightly golden brown. Check pie after 30 minutes to make sure the crust isn't burning. If it is getting too golden brown, simply cover pie edges with foil or pie shield.
  • Allow pie to cool on a wire rack until completely cooled before cutting into it (this is annoying, but if you cut into it before then the pie filling won't be set). The longer the pie rests, the easier it is to serve! Can be made a few days ahead of time. Pie is best served at room temp or just slightly warm. Serves 9. Great with vanilla bean ice cream. Enjoy!

CLASSIC CHERRY PIE RECIPE



Classic Cherry Pie Recipe image

This beautiful homemade lattice cherry pie recipe will impress everyone, and it's surprisingly easy to make from scratch! There's nothing quite like a classic cherry pie for holidays or summer days.

Provided by Becky Hardin - Easy Dessert Recipes

Categories     Dessert

Time 40m

Number Of Ingredients 7

3 pounds cherries (1361 grams, pitted)
¾ cup granulated sugar (150 grams)
¼ cup cornstarch (30 grams)
2 tablespoons lemon juice (28 grams, from 1 lemon)
¼ teaspoon kosher salt
2 refrigerated 9-inch pie crusts (425 grams (1 box))
2 tablespoons heavy whipping cream (28 grams)

Steps:

  • Preheat the oven to 375°F.
  • In a large saucepan set over medium heat, cook the cherries and sugar, stirring occasionally, for 5 minutes.
  • In a small bowl, stir together the cornstarch, lemon juice, and salt until smooth. Fold into warm cherries. Cook 2-3 minutes, stirring frequently, until mixture is very thick. Remove from heat.
  • Press 1 pie crust into the bottom and up the sides of a 9-inch pie pan. Pour the cherry mixture into the prepared crust.
  • Unroll the remaining piecrust onto a lightly floured surface. Using a pastry wheel or knife, cut into 1-inch-wide strips. Weave strips in a lattice onto the cherry mixture. Trim the pastry strips even with the pie pan, and press the edges of the crusts together. Fold the edges under and crimp as desired. Brush the lattice with the heavy cream.
  • Bake for 20-25 minutes, until the filling is hot and bubbly and the crust is browned. Let cool for at least 1 hour before serving.

Nutrition Facts : ServingSize 1 slice, Calories 402 kcal, Carbohydrate 71 g, Protein 5 g, Fat 13 g, SaturatedFat 4 g, Cholesterol 4 mg, Sodium 248 mg, Fiber 5 g, Sugar 41 g, UnsaturatedFat 8 g

CHERRY AND STRAWBERRY LATTICE PIE



Cherry and Strawberry Lattice Pie image

Provided by Dan Langan

Categories     dessert

Time 4h40m

Yield One 9-inch pie

Number Of Ingredients 12

Nonstick cooking spray
1 tablespoon vanilla wafer or graham cracker crumbs, optional (see Cook's Note)
2 sheets of your favorite homemade or store-bought refrigerated pie dough (enough for a 9-inch double-crust pie)
1 1/2 pounds pitted cherries
1/4 pound diced fresh strawberries
2/3 cup granulated sugar
3 tablespoons cornstarch
Pinch of salt
Zest of 1 lemon
Juice of 1/2 lemon
1 teaspoon pure vanilla extract
2 tablespoons heavy cream or milk

Steps:

  • Spray a 9-inch pie plate with a light coating of cooking spray. Sprinkle about 1 teaspoon of the wafer crumbs, if using, on the bottom of the pie plate.
  • Roll out 1 sheet of the pie dough until large enough to fit into your prepared pie plate with 1 inch of overhang all around. Press the dough into the pie plate. Sprinkle the remaining wafer crumbs on top of the pie crust and refrigerate. Roll out the remaining sheet of pie dough into a rough rectangle about 1/8 inch thick and refrigerate while you prepare the filling.
  • Combine the cherries and strawberries in a large bowl. Mix the sugar, cornstarch, salt and lemon zest in a small bowl. Sprinkle over the fruit and mix well. Add the lemon juice and vanilla and toss to coat. Pour the filling into the chilled bottom crust. Brush some of the heavy cream onto the edge of the overhanging dough.
  • Remove the rectangle of dough from the refrigerator and cut into 1-inch-wide strips. Lay strips of dough across the entire pie in one direction about 1 inch apart. Starting at one end of the pie, fold back every other strip halfway. Lay another dough strip perpendicular to the first row of strips. Unfold the strips back over the new strip, then fold alternate strips back halfway. Add another perpendicular strip; unfold the strips back over it. Repeat to form a lattice. Trim off excess dough from the strips and then fold in the 1 inch overhang, rolling it in towards the edge of the pie plate so that it sits on top of the plate's rim. Crimp as desired.
  • Brush just the lattice portion with the remaining heavy cream. Place the pie in the freezer for 30 minutes to chill and rest.
  • Place a foil-lined rimmed baking sheet on the center rack of the oven and preheat to 400 degrees F. When the pie has chilled, place it on the preheated baking sheet and bake until the crust is golden and the pie is bubbling vigorously, 65 to 75 minutes, checking the pie after 35 minutes for browning. Rotate the baking sheet back to front. If the pie is browning too quickly, take a piece of aluminum foil, poke a few holes in it, then lay it gently over the top of the pie for the remainder of the bake time. The center of the pie must be bubbling for the cornstarch to be fully activated. The center of the pie should reach an internal temperature of about 212 degrees F.
  • Let cool for at least 3 hours before serving to allow the filling to thicken.

LATTICE-TOP CHERRY PIE



Lattice-Top Cherry Pie image

Cherry pie seems like an all-American dessert, but it's actually English: Many believe that the first cherry pie was made for Queen Elizabeth I in the late 1500s. English settlers brought pie to America, and the first cherry trees were planted in this country soon after!

Provided by Food Network Kitchen

Categories     dessert

Time 4h

Yield 8 to 10 servings

Number Of Ingredients 14

3 cups all-purpose flour, plus more for dusting
2 tablespoons granulated sugar
1/2 teaspoon salt
2 sticks cold unsalted butter, cut into small pieces
1/4 cup cold vegetable shortening
1 large egg yolk
6 to 8 tablespoons ice water
8 cups fresh cherries (about 2 1/4 pounds), pitted
2/3 to 3/4 cup granulated sugar (depending on the sweetness of your cherries)
2 tablespoons cornstarch
1 teaspoon finely grated lemon zest, plus 1 tablespoon lemon juice
1/4 teaspoon almond extract
1 large egg, lightly beaten
Coarse sugar, for sprinkling

Steps:

  • Make the crust: Pulse the flour, granulated sugar and salt in a food processor. Add 1 stick cut-up butter and the shortening; pulse until it looks like coarse meal. Add the remaining 1 stick butter; pulse until it is in pea-size pieces. Add the egg yolk and 6 tablespoons ice water and pulse until the dough begins to clump together, adding up to 2 more tablespoons ice water if necessary. Turn out the dough onto a clean surface, divide in half and press into 2 disks. Wrap in plastic wrap and refrigerate until firm, at least 2 hours or overnight.
  • Meanwhile, make the filling: Combine the cherries, granulated sugar, cornstarch, lemon zest and juice and almond extract in a large bowl. Toss until the sugar is dissolved and the cherries are well coated; set aside.
  • Roll out one disk of dough into a 12-inch round on a floured surface. Ease into a 9-inch pie plate and trim, leaving a 1-inch overhang. Pour in the filling.
  • Roll out the other disk of dough into a 12-inch round. Trim the edges, then cut the dough into 3/4-inch-wide strips using a fluted cutter or a knife. (You should have about 12 strips.) Lay half of the strips over the pie, about 3/4 inch apart. Fold back every other strip. Lay another strip of dough perpendicular to the existing strips, then fold the dough back over the new strip. Repeat, folding back every other strip and weaving in new ones, to form a lattice. Trim the strips, leaving a 1-inch overhang. Fold the overhanging dough (strips and bottom crust) under itself, pressing to seal. Crimp the edges with your fingers or a fork, if desired.
  • Brush the lattice and crust edges with the beaten egg and sprinkle with coarse sugar. Refrigerate the pie until firm, about 30 minutes. Meanwhile, put a baking sheet on the middle rack of the oven and preheat to 400˚ F.
  • Put the pie on the hot baking sheet and reduce the oven temperature to 375˚ F. Bake until the crust is golden brown and the fruit is bubbling, 55 to 65 minutes. (Tent with foil if the crust is browning too quickly.) Transfer to a rack and let cool completely before slicing.

CHERRY PIE WITH LATTICE TOP



Cherry Pie with Lattice Top image

Provided by Sandra Lee

Categories     dessert

Time 1h15m

Yield 8 servings

Number Of Ingredients 7

1 can cherry pie filling
12 ounces frozen mixed berries, drained
1 tablespoon Kirsch (cherry liqueur)
1 box ready made pie crust
Flour, for dusting
1 egg, lightly beaten
1 tablespoon sugar

Steps:

  • Preheat oven to 375 degrees F.
  • In a large bowl, combine cherry pie filling, mixed berries and kirsch. Set aside.
  • Gently unfold bottom crust onto floured pie dish. Pour berry filling into unbaked crust. Using a pie pan as a guide, cut a circle for the top crust from a sheet of pie crust. Use a lattice cutter to create a pattern, and generously flour each piece so that pieces of lattice do not stick. Top pie with lattice strips and flute the edge of the pie with a fork. Brush top crust with beaten egg and sprinkle lightly with sugar. Bake for 40 minutes, or until bubbling appears in the middle of pie. Cover pie with aluminum foil halfway through baking. Let sit for 20 minutes before serving.

LATTICE CHERRY PIE



Lattice Cherry Pie image

This is a very good pie. I got the recipe years ago out of a cookbook, but I don't know the name of it. You can use unsweetened frozen cherries if you prefer. I usually do use the frozen cherries.

Provided by 55tbird

Categories     Pie

Time 1h10m

Yield 1 pie, 6 serving(s)

Number Of Ingredients 8

5 cups sour pitted cherries
3/4 cup sugar
1/4 cup flour
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon butter
1 egg, beaten with a fork
1 pastry crust

Steps:

  • Drain cherries.
  • Carefully mix cherries with next four ingredients.
  • Pour into a 9" pastry lined pie plate.
  • Dot with butter.
  • Roll top crust and cut in strips.
  • Weave strips on top of pie.
  • Flute edges.
  • Brush top with some of the egg.
  • Bake at 400 degrees for 40 minutes.

Nutrition Facts : Calories 455.1, Fat 13, SaturatedFat 4, Cholesterol 40.3, Sodium 196, Carbohydrate 83.4, Fiber 3, Sugar 25.1, Protein 5

TART CHERRY LATTICE PIE



Tart Cherry Lattice Pie image

Whenever my mom is invited to a party or potluck, everyone requests her homemade double-crust fruit pies. In the summer, she uses fresh tart cherries for this recipe. I love a slice topped with vanilla ice cream. -Pamela Eaton, Monclova, Ohio

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 6

1-1/3 cups sugar
1/3 cup all-purpose flour
4 cups fresh or frozen pitted tart cherries, thawed and drained
1/4 teaspoon almond extract
Pastry for double-crust pie (9 inches)
2 tablespoons butter, cut into small pieces

Steps:

  • Preheat oven to 400°. In a large bowl, combine sugar and flour; stir in cherries and extract. , On a lightly floured surface, roll one half of the pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate. Add filling; dot with butter., Roll remaining dough to a 1/8-in.-thick circle; cut into 1-1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom pastry; flute edge. Cover edge loosely with foil., Bake until crust is golden brown and filling is bubbly, 40-50 minutes. Remove foil. Cool on a wire rack.

Nutrition Facts : Calories 561 calories, Fat 26g fat (16g saturated fat), Cholesterol 68mg cholesterol, Sodium 338mg sodium, Carbohydrate 78g carbohydrate (43g sugars, Fiber 3g fiber), Protein 6g protein.

CLASSIC SOUR CHERRY PIE WITH LATTICE CRUST



Classic Sour Cherry Pie with Lattice Crust image

Provided by Lori Longbotham

Categories     Dessert     Bake     Kid-Friendly     High Fiber     Graduation     Father's Day     Backyard BBQ     Cherry     Summer     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 8 servings

Number Of Ingredients 16

Crust:
2 1/2 cups unbleached all purpose flour
1 tablespoon sugar
3/4 teaspoon salt
1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
5 tablespoons (or more) ice water
Filling:
1 cup plus 1 tablespoon sugar
3 tablespoons cornstarch
1/4 teaspoon salt
5 cups whole pitted sour cherries or dark sweet cherries (about 2 pounds whole unpitted cherries)
1 teaspoon fresh lemon juice (if using sour cherries) or 3 tablespoons fresh lemon juice (if using dark sweet cherries)
1/2 teaspoon vanilla extract
2 tablespoons (1/4 stick) unsalted butter, cut into 1/2-inch cubes
1 tablespoon (about) milk
Vanilla ice cream

Steps:

  • For crust:
  • Whisk flour, sugar, and salt in large bowl to blend. Add butter and rub in with fingertips until small pea-size clumps form. Add 5 tablespoons ice water; mix lightly with fork until dough holds together when small pieces are pressed between fingertips, adding more water by teaspoonfuls if dough is dry. Gather dough together; divide into 2 pieces. Form each piece into ball, then flatten into disk and wrap in plastic. Refrigerate at least 30 minutes. Do ahead Can be made 2 days ahead. Keep chilled. Let dough soften slightly before rolling out.
  • For filling:
  • Position rack in lower third of oven and preheat to 425°F. Whisk 1 cup sugar, cornstarch, and salt in medium bowl to blend. Stir in cherries, lemon juice, and vanilla; set aside.
  • Roll out 1 dough disk on floured surface to 12-inch round. Transfer to 9-inch glass pie dish. Trim dough overhang to 1/2 inch. Roll out second dough disk on floured surface to 12-inch round. Using large knife or pastry wheel with fluted edge, cut ten 3/4-inch-wide strips from dough round. Transfer filling to dough-lined dish, mounding slightly in center. Dot with butter. Arrange dough strips atop filling, forming lattice; trim dough strip overhang to 1/2 inch. Fold bottom crust up over ends of strips and crimp edges to seal. Brush lattice crust (not edges) with milk. Sprinkle lattice with remaining 1 tablespoon sugar.
  • Place pie on rimmed baking sheet and bake 15 minutes. Reduce oven temperature to 375°F. Bake pie until filling is bubbling and crust is golden brown, covering edges with foil collar if browning too quickly, about 1 hour longer. Transfer pie to rack and cool completely. Cut into wedges and serve with vanilla ice cream.

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