Sweet Cherry Pie with Lattice Crust

There’s nothing quite as comforting and timeless as a Sweet Cherry Pie with Lattice Crust. Featuring a buttery, flaky pastry woven into a beautiful lattice and filled with juicy, ruby-red cherries, this dessert is both rustic and elegant. Whether served at a family gathering, holiday feast, or weekend treat, this pie is sure to impress with its bold flavors, stunning presentation, and irresistible aroma.

Ingredients:

For the Pie Crust:

• 2 1/2 cups all-purpose flour
• 1 tbsp granulated sugar
• 1 tsp salt
• 1 cup unsalted butter, chilled and cubed
• 6-8 tbsp ice water

For the Cherry Filling:

• 5 cups fresh or frozen cherries, pitted
• 3/4 cup granulated sugar
• 1/4 cup brown sugar
• 3 tbsp cornstarch
• 1 tbsp freshly squeezed lemon juice
• 1 tsp vanilla extract
• 1/4 tsp almond extract (optional, for a nutty flavor)

For the Lattice Crust:

• 1 large egg, beaten
• 1 tbsp milk
• 1 tbsp raw sugar crystals (for sprinkling)

For Garnish (Optional):

• Cherry compote or syrup
• Vanilla bean ice cream
• Fresh cherries with stems
• Powdered sugar
• Mint sprigs or lemon zest curls

1. Prepare the Pie Crust:

• In a large bowl, whisk together the flour, sugar, and salt.
• Add the cubed butter and use a pastry cutter (or your fingers) to cut the butter into the flour until the mixture resembles coarse crumbs.
• Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix. Divide the dough into two disks, wrap in plastic wrap, and refrigerate for at least 1 hour.

2. Make the Cherry Filling:

• In a large mixing bowl, combine the cherries, granulated sugar, brown sugar, cornstarch, lemon juice, vanilla extract, and almond extract. Toss gently until the cherries are evenly coated. Let the mixture sit for 10 minutes to allow the juices to release.

3. Roll Out the Dough and Assemble the Base:

• Preheat your oven to 400°F (200°C). Roll out one disk of dough on a floured surface to about 12 inches in diameter. Gently transfer it to a 9-inch pie dish, pressing it into the edges. Trim any excess dough, leaving about 1 inch overhang.

4. Add the Cherry Filling:

• Pour the cherry filling into the prepared pie crust, spreading it evenly.

5. Create the Lattice Crust:

• Roll out the second disk of dough and cut it into 1-inch wide strips using a pastry cutter or knife. Lay half of the strips horizontally over the pie. Then weave the remaining strips vertically, alternating over and under the horizontal strips to create a lattice pattern. Trim and crimp the edges of the crust.

6. Brush and Bake:

• In a small bowl, whisk together the egg and milk. Brush the mixture over the lattice crust and sprinkle with raw sugar crystals for a golden, sparkling finish.
• Place the pie on a baking sheet to catch any drips and bake for 45-50 minutes, or until the crust is golden brown and the cherry filling is bubbling. Cover the edges with foil halfway through baking to prevent overbrowning.

7. Cool and Serve:

• Let the pie cool for at least 2 hours to allow the filling to set. Slice and serve with a quenelle of vanilla bean ice cream and a drizzle of cherry compote for a truly decadent dessert.

Tips for Success:

• Use fresh, pitted cherries for the best flavor, or thaw frozen cherries and drain any excess liquid before using.
• Chill your dough and ingredients to ensure a flaky, buttery crust.
• Allow the pie to cool completely before slicing to prevent the filling from running.

This Sweet Cherry Pie with Lattice Crust is the perfect dessert for showcasing the natural beauty of cherries and the artistry of pastry. With its bold flavors, buttery crust, and stunning lattice design, it’s sure to become a family favorite. Serve it warm with a scoop of ice cream, and watch as every bite brings comfort and delight!