All Canadian Cherry Pie Recipe

How to make it

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• 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.
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• 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