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5* Tart Cherry Lattice

Source of Recipe

.
5* Tart Cherry Lattice Pie

Taste of Home April/May 2007
Reviews rated this recipe 5 Stars!
MAKES: 8 servings
Prep: 20 min. Bake: 40 min. + cooling

Whenever my mom is invited to a party or potluck, everyone requests her homemade double-crust fruit pies. In the summer, she uses fresh, tart cherries for this recipe. I love a slice topped with vanilla ice cream. — Pamela Eaton, Monclova, Ohio

Ingredients:
• 1-1/3 cups sugar
• 1/3 cup all-purpose flour
• 4 cups fresh or frozen pitted tart cherries, thawed and drained
• 1/4 teaspoon almond extract
• Pastry for double-crust pie (9 inches)
• 2 tablespoons butter, cut into small pieces

Directions:
Preheat oven to 400°. In a large bowl, combine sugar and flour; stir in cherries and extract.

On a lightly floured surface, roll one half of the pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate. Add filling; dot with butter.

Roll remaining dough to a 1/8-in.-thick circle; cut into 1-1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom pastry; flute edge. Cover edge loosely with foil.

Bake 40-50 minutes or until crust is golden brown and filling is bubbly. Remove foil. Cool on a wire rack.


Pastry for double-crust pie (9 inches): Combine 2-1/2 cups all-purpose flour and 1/2 tsp. salt; cut in 1 cup cold butter until crumbly. Gradually add 1/3 to 2/3 cup ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic wrap and refrigerate 1 hour.

1 piece equals 508 calories, 17 g fat (8 g saturated fat), 18 mg cholesterol, 238 mg sodium, 88 g carbohydrate, 1 g fiber, 3 g protein.