Cherry Lattice Cobbler

Recipe by evelynathens
READY IN: 1hr 25mins




  • First prepare the biscuit dough: Sift the flour with the baking powder and salt.
  • Cut in the butter until the mixture resembles coarse meal (with some lumps the size of peas).
  • Drizzle the milk evenly over the dry ingredients and work in with fork just until incorporated and the dough forms small clumps.
  • 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.
  • The dough can be made up to 2 hour ahead; wrap tightly and refrigerate.
  • Preheat the oven to 450F and line the oven floor with foil to catch any drips.
  • In a large bowl, whisk ¾ cup of the sugar with the cornstarch and tapioca.
  • Add the cherries and almond extract and fold gently with a rubber spatula to incorporate.
  • Choose a 6-cup ovenproof glass or ceramic baking dish or a 10 inch glass pie plate.
  • 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.
  • Lift the dough frequently as you roll and lightly reflour the surface to prevent the dough from sticking.
  • Using a fluted pastry wheel, cut the dough into 1 ½ inch wide strips.
  • Gently stir the cherries.
  • Spoon them and their juice into the dish and spread the fruit evenly.
  • Lay about half the strips of dough, spaced evenly apart, across the pie without stretching.
  • Fold back every other strip to its midway point.
  • Weave in the remaining strips.
  • Starting at the fold, place a new strip at a 90 degree angle over the unfolded strips.
  • Unfold the folded strips, crossing the new one.
  • Now fold back the strips that alternate with the first ones you folded.
  • Place another new strip parallel to and evenly spaced from the first.
  • Continue in this manner until you reach the end of the pie, half of which is now latticed.
  • Then repeat the process on the other half of the pie.
  • Cut off any overhanging dough flush with a sharp knife in a quick downward motion.
  • Brush the lattice top with the melted butter and sprinkle with the remaining 1 tblsp of sugar.
  • Bake for 20 minutes, or until the top is beginning to brown.
  • Lower the oven temperature to 350F and bake for 30 minutes more.
  • If the edge is browning too quickly, cover it with foil.
  • Transfer the cobbler to a rack and cool for atleast 30 minutes.
  • Serve warm or at room temperature.