11960 Lattice Cherry Pie 2 hrs 40 mins 1 (9-inch) pie Mon Jun 01 11:35:00 -0700 2009 Wed Jul 08 16:58:10 -0700 2009 Medium American CHOW http://www.chow.com/recipes/11960 Wed, 08 Jul 2009 23:58:10 GMT An all-American cherry pie The iconic cherry pie with a lattice crust—all that's missing is a scoop of ice cream. Sour cherries are the natural choice for pie fanatics, but they can be difficult to find and, when they do show up, they tend to disappear the next instant. So we made this pie with the more widely available sweet cherries—with an extra splash of lemon juice for a dash of sour—to create a pie that can be made all summer long.

What to buy: We made this with both Burlat and Bing cherries and found them to be equally delicious.

Sanding sugar is sometimes labeled pearl sugar and can be found in gourmet grocery and cooking stores. If you can’t find it, just sub in some granulated sugar.

This recipe was featured as part of both our Cooking with Summer Ingredients story and our Summer Fruit Pies story.

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  • Heat the oven to 400°F and arrange a rack in the middle. Set a baking sheet lined with aluminum foil on the rack. Combine cherries, sugar, cornstarch, lemon juice, ginger, and salt in a large bowl and mix until cherries are well coated; let sit at room temperature while you roll the dough, at least 20 minutes.
  • On a lightly floured surface, roll out one dough disk into a round approximately 12 inches in diameter and 1/4 inch thick. Line a 9-inch pie plate with the dough, trimming off excess but leaving enough to cover the edges of the plate; place in the refrigerator while you roll out the second disk of dough.
  • Roll the second disk into a round approximately 12 inches in diameter and 1/4 inch thick. Cut into 12 (1-inch-wide) strips.
  • Stir cherry filling to evenly incorporate all the juices, then turn into the prepared pie plate. Dot butter over top of filling. In a small bowl, whisk egg and water together until smooth, then lightly brush the exposed edge of the crust with egg wash.
  • To make the lattice, evenly space 6 strips parallel to one another vertically across the top of the filling. Pull every other strip toward you, folding it in half. Lay one strip horizontally in the center of the pie. Unfold the folded strips over top of the horizontal strip, then fold the ones that are now under the horizontal strip back toward you.
  • Place a second strip horizontally about 1/2 inch from the first. Unfold the folded strips to cover the second horizontal strip. Repeat with a third strip at an equal distance from the second so half of the pie is now covered. Return to the center, lay a horizontal strip on the unwoven side of the pie, and repeat with remaining strips. Trim overhanging strips flush with the pie and, using your fingers or the back of a fork, crimp to seal. Brush the top and edges of the pie with egg wash and sprinkle with sanding sugar.
  • Place the pie on the heated baking sheet and bake for 15 minutes. Reduce the temperature to 350°F and continue baking until the crust is golden brown and the juices are bubbling, about 1 hour. Remove to a wire rack and cool at least 1 hour before serving.

    • Beverage pairing: Domaine Fontanel Rivesaltes Ambré, France. Muscat de Rivesaltes is a lovely appellation in the South of France, where the Muscat grapes get wonderfully ripe and sweet. The dried fruit and nut components in the wine will make a nice accompaniment to the cherries, while its hint of dried flowers will pick up the trace of ginger.

    ]]>     http://www.chow.com/assets/2008/07/cherrypie290.jpg Kate Ramos 54 Sweet/Dessert 9 5 cups fresh pitted and stemmed Bing cherries (about 1 pound 13 ounces)

    ]]>     298 2/3 cup granulated sugar

    ]]>     1/4 cup cornstarch

    ]]>     43 2 tablespoons freshly squeezed lemon juice

    ]]>     75 1 teaspoon ground ginger

    ]]>     301 1/4 teaspoon kosher salt

    ]]>     2 recipes Basic Pie Dough

    ]]>     1 tablespoon unsalted butter, cut into small pieces

    ]]>     1 large egg

    ]]>     1 tablespoon water

    ]]>     1 tablespoon sanding sugar**

    ]]>     5931 kate ramos 1 chow 7596 summer ingredients 771 potluck 770 satisfying 9889 memorial day 7346 north american 772 brownie points 680 impressive 2166 kids 9636 adults 776 fun 9888 labor day 7667 july 4th 7759 july 4 2747 make ahead 755 travels well 1071 classic 7453 diner 7670 4th of july 30279 fruit pies 30278 summer pies 30265 summer fruit pies 288 baked dessert