|photo by jcroninone|
Today, I’m in a pie mood so my research has been on different pies to write about. One of my favorites is cherry pie, but I wanted to learn how to make the lattice topping which makes the pie look so inviting.
1 15-ounce package rolled refrigerated unbaked pie crusts (2 crusts)
2 14-1/2-ounce cans pitted tart red cherries (water pack)
1-1/2 cups sugar
1/4 cup cornstarch
1/2 teaspoon ground cinnamon
1 tablespoon butter
1/2 teaspoon almond extract
Let refrigerated pie crusts stand at room temperature according to package directions. Line a 9-inch glass pie plate with a pastry circle; trim to 1/2 inch beyond edge of pie plate.
Preheat oven to 375 degrees F. For filling, drain cherries, reserving the liquid from 1 of the cans (discard liquid from the other can). In a medium saucepan combine sugar, cornstarch, and cinnamon. Gradually stir in reserved cherry liquid. Cook and stir over medium-high heat just until bubbly. Remove from heat; stir in cherries, butter, and almond extract.
Transfer filling to the pastry-lined pie plate. Roll out remaining pastry and cut into 1/2-inch-wide strips. Weave pastry strips (see video below for instructions on 2 methods of doing this) in a lattice pattern. Press ends of strips into bottom pastry rim. Fold bottom pastry over strip ends; seal and crimp edge.
To prevent overbrowning, cover edge of pie with foil. Bake in the preheated oven for 35 minutes. Remove foil. Bake for 20 to 25 minutes more or until filling is bubbly and pastry is golden. Cool on a wire rack. Makes 8 servings. Serve with some ice cream or frozen yogurt!