1 hr 20 mins
Still planning for Thanksgiving with the fam, I found this recipe on epicurious, and wanted to try it. I love (love LOVE) cherry pie, and this one is great! This has a very distinct flavor! You can find Morello cherries at Trader Joes, or at some online shops.
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Units: US | Metric
- 1 (24 ounce) jar morello dark cherries in light syrup
- 3 tablespoons cornstarch
- 1/2 cup dried tart cherry (about 3 ounces)
- 1 cinnamon stick, broken in half
- 1 whole nutmeg, cracked in half with mallet
- 1 whole star anise
- 1 lb fresh bing cherry, pitted
- 1/2 cup sugar
- 2 pie crusts
- whipping cream (for glaze)
- 1Strain syrup from Morello cherries into measuring cup.
- 2Combine drained Morello cherries, 1/4 cup of strained Morello syrup, and cornstarch in medium bowl; stir to blend.
- 3Combine remaining strained Morello syrup, dried cherries, cinnamon, nutmeg, and star anise in heavy large saucepan.
- 4Cover and simmer over medium-low heat until cherries are plump, about 10 minutes.
- 5Uncover, increase heat to medium, and simmer until mixture bubbles thickly and is reduced to 3/4 cup, stirring occasionally, about 10 minutes longer.
- 6Discard cinnamon stick, nutmeg, and star anise.
- 7Add Bing cherries and sugar and stir over medium-low heat until sugar dissolves; increase heat to medium and simmer until fresh cherries are tender when pierced with sharp knife, about 5 minutes.
- 8Add Morello cherry mixture and stir over medium heat until mixture bubbles and thickens, about 3 minutes.
- 9Transfer pie filling to medium bowl and cool completely. Let stand at room temperature.
- 10Position rack in bottom third of oven and preheat to 400°F
- 11Roll out 1 pie crust on floured surface to 12-inch round.
- 12Transfer to 9-inch-diameter glass pie dish.
- 13Trim dough overhang to 1 inch.
- 14Spoon cooled filling into crust.
- 15Roll out second pie crust on lightly floured surface to 13x10-inch rectangle. Cut dough rectangle lengthwise into 3/4-inch-wide strips.
- 16Arrange 5 dough strips across cherry filling in 1 direction and 5 strips in opposite direction, forming lattice and spacing evenly, weaving if desired.
- 17Brush bottom crust edge lightly with cream and press dough strips to crust to seal. Trim any overhang from dough strips.
- 18Turn dough edge of bottom crust up over dough strips, pinching gently to seal. Crimp edges decoratively.
- 19Brush edges and lattice lightly with whipping cream.
- 20Place pie on rimmed baking sheet and bake until crust is golden brown and filling bubbles thickly, about 50 minutes. Transfer pie to rack and cool to lukewarm, about 2 hours.
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Nutritional Facts for Lattice-Topped Triple Cherry Pie
Serving Size: 1 (228 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 322.9
- Calories from Fat 97
- Total Fat 10.8 g
- Saturated Fat 3.5 g
- Cholesterol 0.0 mg
- Sodium 207.0 mg
- Total Carbohydrate 56.1 g
- Dietary Fiber 3.1 g
- Sugars 35.5 g
- Protein 2.6 g
The following items or measurements are not included: