Cherry Lattice Cobbler

Fresh sour cherries are best in this recipe, but if you can only find sweet cherries, use those, cutting back the sugar to 2/3s cup. Don't let the cherries macerate in the sugar more than 15 minutes or too much liquid will seep out.

• Ready In: 1 hr 25 mins
• Serves: 6-8

Ingredients

• 3⁄4 cup sugar, plus
• 1  tablespoon sugar
• 1 1⁄2 tablespoons cornstarch
• 1  tablespoon quick-cooking tapioca
• 1 1⁄2 lbs sour cherries, pitted
• 1  teaspoon  almond extract

• Bisuit Dough

• 2  cups flour
• 1  tablespoon baking powder
• 1⁄2 teaspoon salt
• 4  ounces  cold butter, cut into ½ inch dice
• 3⁄4 cup  cold milk
• 1  tablespoon butter, melted

Directions

1. First prepare the biscuit dough: Sift the flour with the baking powder and salt.
2. Cut in the butter until the mixture resembles coarse meal (with some lumps the size of peas).
3. Drizzle the milk evenly over the dry ingredients and work in with fork just until incorporated and the dough forms small clumps.
4. Turn out the dough onto a work surface and knead once or twice to gather it into a mass – DO NOT OVERWORK THE DOUGH – pat into a rectangle.
5. The dough can be made up to 2 hour ahead; wrap tightly and refrigerate.
6. Preheat the oven to 450F and line the oven floor with foil to catch any drips.
7. In a large bowl, whisk ¾ cup of the sugar with the cornstarch and tapioca.
8. Add the cherries and almond extract and fold gently with a rubber spatula to incorporate.
9. Choose a 6-cup ovenproof glass or ceramic baking dish or a 10 inch glass pie plate.
10. On a lightly-floured surface, roll out the Biscuit Dough 1/8 inch thick and atleast as large as the baking dish you are using.
11. Lift the dough frequently as you roll and lightly reflour the surface to prevent the dough from sticking.
12. Using a fluted pastry wheel, cut the dough into 1 ½ inch wide strips.
13. Gently stir the cherries.
14. Spoon them and their juice into the dish and spread the fruit evenly.
15. Lay about half the strips of dough, spaced evenly apart, across the pie without stretching.
16. Fold back every other strip to its midway point.
17. Weave in the remaining strips.
18. Starting at the fold, place a new strip at a 90 degree angle over the unfolded strips.
19. Unfold the folded strips, crossing the new one.
20. Now fold back the strips that alternate with the first ones you folded.
21. Place another new strip parallel to and evenly spaced from the first.
22. Continue in this manner until you reach the end of the pie, half of which is now latticed.
23. Then repeat the process on the other half of the pie.
24. Cut off any overhanging dough flush with a sharp knife in a quick downward motion.
25. Brush the lattice top with the melted butter and sprinkle with the remaining 1 tblsp of sugar.
26. Bake for 20 minutes, or until the top is beginning to brown.
27. Lower the oven temperature to 350F and bake for 30 minutes more.
28. If the edge is browning too quickly, cover it with foil.
29. Transfer the cobbler to a rack and cool for atleast 30 minutes.
30. Serve warm or at room temperature.