How to make it

  • Preheat the oven to 450ºF
  • Divide pastry into two equal portions.
  • Roll out one half and line a 9-inch pie plate leaving a 1-inch overhang.
  • Reserve other portion of dough.
  • Chill pie crust and remaining dough until needed.
  • Combine sugar, tapioca and salt in a bowl.
  • Place cherries in a large bowl and toss with sugar mixture until coated.
  • Fill chilled pie shell with cherry mixture.
  • To make lattice top: roll reserved pastry to 1/8-inch thick.
  • Using a ruler and a pizza wheel, cut sixteen 3/4 inch strips.
  • Lay 8 strips across the pie in 1 direction, leaving about a 3/4 inch gap between strips.
  • To weave a lattice crust, gently fold back every other strip starting with the first strip on the left.
  • Lay one strip of dough across top end of pie, perpendicular to original strips. Replace the folded strips.
  • Starting with the second strip from the left, fold back alternating strips.
  • Lay another strip of dough parallel to the first crosswise strip, leaving a 3/4 inch space in between.
  • Replace folded strips.
  • Continue folding back alternating strips until lattice is woven.
  • Trim all pastry to about 1/2 inch from edge of pie plate.
  • Moisten the bottom crust with water and lightly press strips to it to seal together.
  • Fold bottom crust overhand over the lattice ends and pinch together, making either a fluted or plain crust edge.
  • Bake for 10 minutes, then reduce heat to 350ºF and bake for 45 minutes to 1 hour more or until juices are bubbling and thick.
  • Serve warm or cold.
  • ----------------------------------------------
  • The pastry:
  • Sift together flour and salt in a large bowl.
  • Cut in butter and shortening until the mixture resembles coarse bread crumbs.
  • In a separate bowl, combine water and vinegar or lemon juice.
  • Add enough liquid to gather pastry into a ball and knead together for 1 minute.
  • Divide dough into 2 equal portions.
  • Alternatively, use a food processor.
  • Add flour, salt, butter and shortening into the processor.
  • Pulse together.
  • Add liquid but do not let pastry form a ball in the processor.
  • Then remove, knead it together by hand.
  • Roll out as needed or wrap in plastic wrap and chill.
  • Makes enough pastry for one 9-inch (23-cm) or 10-inch (25-cm) two-crust pie

Reviews & Comments 2

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    " It was excellent "
    henrie ate it and said...
    OMG, I'm so envious of you if you can get the big tins of cherries at your grocery store. Wish I could get those here, they are the best. I use to go cherry picking with my cousin when I lived in Michigan, I would put them up for pies. Do you ever put a little almond extract in your cherry pies, that really makes them taste sooooo good. You have my 5 forks for this one, but would you mind if I held my fork for a second piece???
    Was this review helpful? Yes Flag
    " It was excellent "
    bizzielizzie ate it and said...
    I love cherry pie. My favourite
    Was this review helpful? Yes Flag

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