Tart Cherry Lattice Pie

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READY IN: 1hr
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
  • 1 13
    cups sugar
  • 4
    cups fresh pitted unsweetened tart red cherries or 4 cups unsweetened frozen pitted tart cherries, thawed and drained
  • 14
    teaspoon almond extract
  • 1
    (9 inch) pastry for double-crust pie
  • 2
    tablespoons butter, cut into small pieces
  • 1
    tablespoon milk
  • 1
    tablespoon sugar
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DIRECTIONS

  • In large bowl, combine sugar and flour; stir in cherries and extract.
  • Line a 9-inch pie plate with bottom pastry, trim to 1 inch beyond edge of plate.
  • Pour filling into crust.
  • Dot with butter.
  • Roll out remaining pastry; make a lattice crust.
  • Seal and flute edges.
  • With pastry brush, brush milk on top crust; sprinkle crust with sugar.
  • Cover edges loosely with foil.
  • Bake at 425 degrees F for 20 minutes.
  • Reduce heat to 375 degrees F.
  • Remove foil; bake 20-25 minutes longer or until crust is golden brown and filling is bubbly.
  • Cool on wire rack.
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