You know what type of pies really catch my eye? All of them. I love pie and I love desserts. Period. lOL! However, there is something intriguing about a lattice-topped pie that really gets my mouth watering. These pies are so pretty to look at! It almost makes you wonder how on earth the baker can get the lattice to look so perfect and gorgeous. well, folks, I’m here to tell you that it really isn’t all that hard.
Now, I’ll admit, my first go at making a lattice-topped cherry pie looked a little crooked but as I made more of these pies I got better at it and so will you. And remember, no matter how ugly your pie is it’ll still taste good. Yay!
Ingredients
1 Pastry for Double-Crust Pie or one 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 Domino sugar
1/4 cup Argo cornstarch
1/2 teaspoon McCormick ground cinnamon
1 tablespoon Kerrygold butter
1/2 teaspoon almond extract
Instructions
Prepare and roll out Pastry for Double-Crust Pie or let refrigerated pie crusts stand at room temperature according to package directions. Line a 9-inch pie plate with a pastry circle; trim to 1/2 inch beyond edge of pie plate. Roll out remaining pastry and cut into 1/2-inch-wide strips.
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. Weave pastry strips in a lattice pattern. Press ends of strips into bottom pastry rim. Fold bottom pastry over strip ends; seal and crimp edges.
To prevent over-browning, 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.
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Quick Tip: Serve this pie with ice cream. Yum!