Lattice-Topped Triple Cherry Pie

"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."
photo by a user photo by a user
Ready In:
1hr 20mins
1 pie




  • Strain syrup from Morello cherries into measuring cup.
  • Combine drained Morello cherries, 1/4 cup of strained Morello syrup, and cornstarch in medium bowl; stir to blend.
  • Combine remaining strained Morello syrup, dried cherries, cinnamon, nutmeg, and star anise in heavy large saucepan.
  • Cover and simmer over medium-low heat until cherries are plump, about 10 minutes.
  • Uncover, increase heat to medium, and simmer until mixture bubbles thickly and is reduced to 3/4 cup, stirring occasionally, about 10 minutes longer.
  • Discard cinnamon stick, nutmeg, and star anise.
  • Add 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.
  • Add Morello cherry mixture and stir over medium heat until mixture bubbles and thickens, about 3 minutes.
  • Transfer pie filling to medium bowl and cool completely. Let stand at room temperature.
  • Position rack in bottom third of oven and preheat to 400°F
  • Roll out 1 pie crust on floured surface to 12-inch round.
  • Transfer to 9-inch-diameter glass pie dish.
  • Trim dough overhang to 1 inch.
  • Spoon cooled filling into crust.
  • Roll out second pie crust on lightly floured surface to 13x10-inch rectangle. Cut dough rectangle lengthwise into 3/4-inch-wide strips.
  • Arrange 5 dough strips across cherry filling in 1 direction and 5 strips in opposite direction, forming lattice and spacing evenly, weaving if desired.
  • Brush bottom crust edge lightly with cream and press dough strips to crust to seal. Trim any overhang from dough strips.
  • Turn dough edge of bottom crust up over dough strips, pinching gently to seal. Crimp edges decoratively.
  • Brush edges and lattice lightly with whipping cream.
  • Place 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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For now, I am a student in Boston, not quite trying to make ends meet, but certainly trying my luck in the kitchen now that I have one all to my very own! I loooooove spicy food and have nostalgia for many foods that I can't quite put my finger on or track down! I think being a chef is my second calling (writing being my first!)
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