Classic Sour Cherry Pie With Lattice Crust

Name: Classic Sour Cherry Pie With Lattice Crust
Yield: 0
Ingredients: 2 1/2 cups of unbleached all purpose flour; 1 tablespoon of sugar; 3/4 teaspoon of salt; 1 cup (2 sticks) of chilled unsalted butter (cut into 1/2-inch cubes); 5 tablespoons (or more) of ice water; 1 cup plus 1 tablespoon of sugar; 3 tablespoons of cornstarch; 1/4 teaspoon of salt; 5 cups of whole pitted sour cherries or dark sweet cherries (approximately 2 pounds of whole unpitted cherries); 1 teaspoon of fresh lemon juice (if using sour cherries) or 3 tablespoons of fresh lemon juice (if using dark sweet cherries); 1/2 teaspoon of vanilla extract; 2 tablespoons (1/4 stick) of unsalted butter (cut into 1/2-inch cubes); 1 tablespoon (approximately) of milk; Vanilla ice cream

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Classic Sour Cherry Pie With Lattice Crust

Are you craving a deliciously tart and sweet dessert that’s perfect for any occasion? Look no further than a classic sour cherry pie with a lattice crust! This timeless dessert has been enjoyed by generations and is sure to impress your family and friends. In this article, we’ll explore the art of making a mouth-watering sour cherry pie from scratch, step by step.

The Perfect Balance of Tartness and Sweetness

One of the reasons why sour cherry pie is so popular is the perfect balance between the tartness of the cherries and the sweetness of the filling. When you take a bite, your taste buds are treated to a symphony of flavors that will leave you craving for more. The vibrant red color of the cherries adds to the visual appeal, making it a feast for the eyes as well.

Choosing the Right Cherries

The key to a delicious sour cherry pie lies in choosing the right cherries. Look for fresh or frozen sour cherries that are bright red and slightly firm. These cherries have the perfect balance of tartness and sweetness, which will shine through in your pie. Avoid using sweet cherries, as they won’t give you the desired flavor profile.

Creating the Perfect Lattice Crust

Now, let’s talk about the lattice crust. The lattice crust is not only visually appealing but also adds a delightful texture to your pie. To create the lattice, roll out your pie dough and cut it into thin strips. Then, weave the strips together over the cherry filling, creating a beautiful lattice pattern. Brush the crust with egg wash for a golden, glossy finish.

FAQs

1. Can I use canned cherries instead of fresh or frozen cherries?

Yes, you can use canned cherries if fresh or frozen cherries are not available. However, keep in mind that canned cherries may be sweeter and less tart compared to fresh or frozen ones.

2. How do I prevent my pie crust from getting soggy?

To prevent a soggy crust, you can blind bake the bottom crust before adding the cherry filling. This involves partially baking the crust before adding the filling, which helps create a barrier and keeps the crust crisp.

3. Can I add other fruits to my sour cherry pie?

Absolutely! While sour cherries are the star of the show, you can experiment by adding other fruits like blueberries or raspberries to enhance the flavor and add more complexity to your pie.

4. How do I store leftover sour cherry pie?

Store any leftover pie in the refrigerator to keep it fresh. Cover it with plastic wrap or place it in an airtight container to prevent it from drying out.

5. Can I freeze my sour cherry pie?

Yes, you can freeze your sour cherry pie for future enjoyment. Wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn. When you’re ready to eat it, let it thaw in the refrigerator overnight and reheat it in the oven for a few minutes to restore its crispness.

6. Can I use a different type of crust for my sour cherry pie?

Yes, you can experiment with different crusts like a crumb crust or a graham cracker crust. However, the classic lattice crust is a perfect match for the tartness of the cherries and adds a beautiful visual element to the pie.

7. Can I use sweet cherries instead of sour cherries?

While you can use sweet cherries, keep in mind that they have a different flavor profile and may result in a sweeter pie. If you prefer a tart and tangy flavor, stick with sour cherries.

8. Can I serve my sour cherry pie with ice cream?

Absolutely! Serving your warm sour cherry pie with a scoop of vanilla ice cream is a match made in heaven. The cold and creamy ice cream complements the warm and fruity pie, creating a delightful contrast of flavors and temperatures.

Now that you have all the tips and tricks to make a classic sour cherry pie with a lattice crust, it’s time to put on your apron and get baking! Whether you’re celebrating a special occasion or simply satisfying your sweet tooth, this pie is sure to be a crowd-pleaser. Enjoy!

Classic Sour Cherry Pie With Lattice Crust

Servings0

2 1/2 cups of unbleached all purpose flour
1 tablespoon of sugar
3/4 teaspoon of salt
1 cup (2 sticks) of chilled unsalted butter (, cut into 1/2-inch cubes)
5 tablespoons (or more) of ice water
1 cup plus 1 tablespoon of sugar
3 tablespoons of cornstarch
1/4 teaspoon of salt
5 cups of whole pitted sour cherries or dark sweet cherries (approximately 2 pounds of whole unpitted cherries)
1 teaspoon of fresh lemon juice (if using sour cherries) or 3 tablespoons of fresh lemon juice (if using dark sweet cherries)
1/2 teaspoon of vanilla extract
2 tablespoons (1/4 stick) of unsalted butter (, cut into 1/2-inch cubes)
1 tablespoon (approximately) of milk
Vanilla ice cream

In a large bowl, combine flour, sugar, and salt. Whisk together until well blended.
Add butter to the bowl and use your fingertips to rub it into the dry ingredients. Continue until the mixture forms small pea-sized clumps.
Pour 5 tablespoons of ice water into the bowl and lightly mix with a fork. The dough should hold together when small pieces are pressed between your fingertips. If the dough is dry, add more water by teaspoonfuls until it reaches the desired consistency.
Gather the dough together and divide it into 2 equal pieces. Shape each piece into a ball, then flatten it into a disk. Wrap each disk in plastic and refrigerate for at least 30 minutes. This can be done up to 2 days in advance. Keep the dough chilled and allow it to soften slightly before rolling it out.
Preheat the oven to 425°F and position the rack in the lower third of the oven.
In a medium bowl, whisk together 1 cup of sugar, cornstarch, and salt until well blended.
Stir in the cherries, lemon juice, and vanilla. Set aside.
Roll out one of the dough disks on a floured surface until it forms a 12-inch round.
Transfer the rolled-out dough to a 9-inch glass pie dish. Trim any excess dough overhang to about 1/2 inch.
Roll out the second dough