CHERRY AND STRAWBERRY LATTICE PIE
Steps:
- Spray a 9-inch pie plate with a light coating of cooking spray. Sprinkle about 1 teaspoon of the wafer crumbs, if using, on the bottom of the pie plate.
- Roll out 1 sheet of the pie dough until large enough to fit into your prepared pie plate with 1 inch of overhang all around. Press the dough into the pie plate. Sprinkle the remaining wafer crumbs on top of the pie crust and refrigerate. Roll out the remaining sheet of pie dough into a rough rectangle about 1/8 inch thick and refrigerate while you prepare the filling.
- Combine the cherries and strawberries in a large bowl. Mix the sugar, cornstarch, salt and lemon zest in a small bowl. Sprinkle over the fruit and mix well. Add the lemon juice and vanilla and toss to coat. Pour the filling into the chilled bottom crust. Brush some of the heavy cream onto the edge of the overhanging dough.
- Remove the rectangle of dough from the refrigerator and cut into 1-inch-wide strips. Lay strips of dough across the entire pie in one direction about 1 inch apart. Starting at one end of the pie, fold back every other strip halfway. Lay another dough strip perpendicular to the first row of strips. Unfold the strips back over the new strip, then fold alternate strips back halfway. Add another perpendicular strip; unfold the strips back over it. Repeat to form a lattice. Trim off excess dough from the strips and then fold in the 1 inch overhang, rolling it in towards the edge of the pie plate so that it sits on top of the plate's rim. Crimp as desired.
- Brush just the lattice portion with the remaining heavy cream. Place the pie in the freezer for 30 minutes to chill and rest.
- Place a foil-lined rimmed baking sheet on the center rack of the oven and preheat to 400 degrees F. When the pie has chilled, place it on the preheated baking sheet and bake until the crust is golden and the pie is bubbling vigorously, 65 to 75 minutes, checking the pie after 35 minutes for browning. Rotate the baking sheet back to front. If the pie is browning too quickly, take a piece of aluminum foil, poke a few holes in it, then lay it gently over the top of the pie for the remainder of the bake time. The center of the pie must be bubbling for the cornstarch to be fully activated. The center of the pie should reach an internal temperature of about 212 degrees F.
- Let cool for at least 3 hours before serving to allow the filling to thicken.
LATTICE-TOP STRAWBERRY PIE
Here is a classic American strawberry pie. The filling is super simple - just strawberries, sugar, a bit of flour and butter - and the crosshatched crust is spectacular. If the thought of weaving together a lattice-top makes you quiver, check out our pie guide for a how-to video, or use a round biscuit cutter to cut out circles and lay them on top, like Melissa Clark did on this sour cherry pie.
Provided by The New York Times
Categories dessert, side dish
Time 1h40m
Yield 8 servings
Number Of Ingredients 13
Steps:
- To make the crust, combine the flour, 2 teaspoons of the sugar and the salt in a large bowl. Add the butter and shortening and rub into the dry ingredients until the mixture resembles coarse meal. Gradually and gently stir in just enough water to make it come together. Divide the dough in halve and gently press each half into a ball. Wrap both in plastic, flatten into disks, and refrigerate until cold, at least 30 minutes and up to 1 day.
- To make the filling, preheat the oven to 425 degrees. In a large bowl, toss together the strawberries, sugar, cornstarch, lemon juice, and salt. Set aside.
- On a lightly floured surface, roll out one dough round to fit a 9-inch pie plate. Fit the dough in the pie plate and spoon in the filling. Scatter the butter evenly over the top. Roll out the remaining dough, cut it into 1-inch strips and weave a lattice top over the filling. Trim and crimp the edges. Brush the egg over the crust and sprinkle with the remaining tablespoon of sugar. Place on a rimmed baking sheet to catch any drips and bake for 15 minutes. Turn the oven down to 350 degrees. Continue baking until the crust is nicely browned and the filling bubbles thickly, 40-50 minutes. Place on a rack to cool completely, at least 3 hours and up to 1 day. Cut into wedges and serve.
Nutrition Facts : @context http, Calories 493, UnsaturatedFat 11 grams, Carbohydrate 66 grams, Fat 24 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 11 grams, Sodium 520 milligrams, Sugar 28 grams, TransFat 2 grams
TART CHERRY LATTICE PIE
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
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 6
Steps:
- 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 until crust is golden brown and filling is bubbly, 40-50 minutes. Remove foil. Cool on a wire rack.
Nutrition Facts : Calories 561 calories, Fat 26g fat (16g saturated fat), Cholesterol 68mg cholesterol, Sodium 338mg sodium, Carbohydrate 78g carbohydrate (43g sugars, Fiber 3g fiber), Protein 6g protein.
LATTICE-TOP CHERRY PIE
Cherry pie seems like an all-American dessert, but it's actually English: Many believe that the first cherry pie was made for Queen Elizabeth I in the late 1500s. English settlers brought pie to America, and the first cherry trees were planted in this country soon after!
Provided by Food Network Kitchen
Categories dessert
Time 4h
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Make the crust: Pulse the flour, granulated sugar and salt in a food processor. Add 1 stick cut-up butter and the shortening; pulse until it looks like coarse meal. Add the remaining 1 stick butter; pulse until it is in pea-size pieces. Add the egg yolk and 6 tablespoons ice water and pulse until the dough begins to clump together, adding up to 2 more tablespoons ice water if necessary. Turn out the dough onto a clean surface, divide in half and press into 2 disks. Wrap in plastic wrap and refrigerate until firm, at least 2 hours or overnight.
- Meanwhile, make the filling: Combine the cherries, granulated sugar, cornstarch, lemon zest and juice and almond extract in a large bowl. Toss until the sugar is dissolved and the cherries are well coated; set aside.
- Roll out one disk of dough into a 12-inch round on a floured surface. Ease into a 9-inch pie plate and trim, leaving a 1-inch overhang. Pour in the filling.
- Roll out the other disk of dough into a 12-inch round. Trim the edges, then cut the dough into 3/4-inch-wide strips using a fluted cutter or a knife. (You should have about 12 strips.) Lay half of the strips over the pie, about 3/4 inch apart. Fold back every other strip. Lay another strip of dough perpendicular to the existing strips, then fold the dough back over the new strip. Repeat, folding back every other strip and weaving in new ones, to form a lattice. Trim the strips, leaving a 1-inch overhang. Fold the overhanging dough (strips and bottom crust) under itself, pressing to seal. Crimp the edges with your fingers or a fork, if desired.
- Brush the lattice and crust edges with the beaten egg and sprinkle with coarse sugar. Refrigerate the pie until firm, about 30 minutes. Meanwhile, put a baking sheet on the middle rack of the oven and preheat to 400˚ F.
- Put the pie on the hot baking sheet and reduce the oven temperature to 375˚ F. Bake until the crust is golden brown and the fruit is bubbling, 55 to 65 minutes. (Tent with foil if the crust is browning too quickly.) Transfer to a rack and let cool completely before slicing.
CHERRY PIE WITH LATTICE TOP
Steps:
- Preheat oven to 375 degrees F.
- In a large bowl, combine cherry pie filling, mixed berries and Kirsch. Set aside.
- Gently unfold bottom crust onto floured pie dish. Pour berry filling into unbaked crust. Using a pie pan as a guide, cut a circle for the top crust from a sheet of pie crust. Use a lattice cutter to create a pattern, and generously flour each piece so that pieces of lattice do not stick. Top pie with lattice strips and flute the edge of the pie with a fork. Brush top crust with beaten egg and sprinkle lightly with sugar. Bake for 40 minutes, or until bubbling appears in the middle of pie. Cover pie with aluminum foil halfway through baking. Let sit for 20 minutes before serving.
CHERRY PIE WITH LATTICE TOP
Steps:
- Preheat oven to 375 degrees F.
- In a large bowl, combine cherry pie filling, mixed berries and kirsch. Set aside.
- Gently unfold bottom crust onto floured pie dish. Pour berry filling into unbaked crust. Using a pie pan as a guide, cut a circle for the top crust from a sheet of pie crust. Use a lattice cutter to create a pattern, and generously flour each piece so that pieces of lattice do not stick. Top pie with lattice strips and flute the edge of the pie with a fork. Brush top crust with beaten egg and sprinkle lightly with sugar. Bake for 40 minutes, or until bubbling appears in the middle of pie. Cover pie with aluminum foil halfway through baking. Let sit for 20 minutes before serving.
CLASSIC SOUR CHERRY PIE WITH LATTICE CRUST
Provided by Lori Longbotham
Categories Dessert Bake Kid-Friendly High Fiber Graduation Father's Day Backyard BBQ Cherry Summer Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 8 servings
Number Of Ingredients 16
Steps:
- For crust:
- Whisk flour, sugar, and salt in large bowl to blend. Add butter and rub in with fingertips until small pea-size clumps form. Add 5 tablespoons ice water; mix lightly with fork until dough holds together when small pieces are pressed between fingertips, adding more water by teaspoonfuls if dough is dry. Gather dough together; divide into 2 pieces. Form each piece into ball, then flatten into disk and wrap in plastic. Refrigerate at least 30 minutes. Do ahead Can be made 2 days ahead. Keep chilled. Let dough soften slightly before rolling out.
- For filling:
- Position rack in lower third of oven and preheat to 425°F. Whisk 1 cup sugar, cornstarch, and salt in medium bowl to blend. Stir in cherries, lemon juice, and vanilla; set aside.
- Roll out 1 dough disk on floured surface to 12-inch round. Transfer to 9-inch glass pie dish. Trim dough overhang to 1/2 inch. Roll out second dough disk on floured surface to 12-inch round. Using large knife or pastry wheel with fluted edge, cut ten 3/4-inch-wide strips from dough round. Transfer filling to dough-lined dish, mounding slightly in center. Dot with butter. Arrange dough strips atop filling, forming lattice; trim dough strip overhang to 1/2 inch. Fold bottom crust up over ends of strips and crimp edges to seal. Brush lattice crust (not edges) with milk. Sprinkle lattice with remaining 1 tablespoon sugar.
- Place pie on rimmed baking sheet and bake 15 minutes. Reduce oven temperature to 375°F. Bake pie until filling is bubbling and crust is golden brown, covering edges with foil collar if browning too quickly, about 1 hour longer. Transfer pie to rack and cool completely. Cut into wedges and serve with vanilla ice cream.
BERRY CHERRY PIE
A neighbor shared this pie with me years ago, and now it has a big fan club. I'm always looking for new treats to bake for my family, but this is one I turn to again and again, especially in summer. -Wanda Van Voorhis, Plain City, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. Mix sugar, tapioca and salt. Place cherries, raspberries and lemon juice in a large bowl; toss gently with sugar mixture. Let stand 15 minutes., Unroll one pastry sheet into a 9-in. pie plate; trim pastry to 3/4 in. beyond rim of plate. Add filling; dot with butter., Unroll remaining pastry; cut into 2-1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom pastry; flute edge. Whisk together egg and milk; brush over lattice top. Sprinkle with coarse sugar., Cover edge loosely with foil. Bake 30 minutes. Remove foil; bake until crust is golden brown and filling is bubbly, 5-10 minutes. Cool on a wire rack. Freeze option: Cover and freeze unbaked pie. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 400°. Bake as directed, increasing time as necessary.
Nutrition Facts : Calories 451 calories, Fat 15g fat (7g saturated fat), Cholesterol 36mg cholesterol, Sodium 245mg sodium, Carbohydrate 77g carbohydrate (45g sugars, Fiber 2g fiber), Protein 3g protein.
CHERRY BERRY PIE
Cherries and raspberries are plentiful here in Upper Peninsula. This recipe has been in my family many years. I won first place with it in a contest.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Drain cherries and raspberries; reserve 1-1/4 cups juice and set fruit aside. In a saucepan, combine sugar and cornstarch; gradually stir in juice. Cook and stir over medium heat until the mixture begins to boil. Cook and stir 2 minutes longer. Remove from the heat; stir in butter, extract and food coloring. Gently fold in fruit. Cool slightly. Pour filling into pie crust and top with a lattice crust. Bake at 375° for 45 minutes or until bubbly.
Nutrition Facts : Calories 421 calories, Fat 18g fat (9g saturated fat), Cholesterol 21mg cholesterol, Sodium 248mg sodium, Carbohydrate 62g carbohydrate (32g sugars, Fiber 1g fiber), Protein 3g protein.
CHERRY-BERRY FRUIT PIE
The red and blue fruit colors showing through the lattice crust make a great patriotic presentation for any 4th of July celebration.-Cathi Henke, Wauwatosa, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first eight ingredients., Line a 9-in. pie plate with bottom crust; trim pastry even with edge. Fill with fruit mixture and dot with butter. Make a lattice crust with remaining pastry. Trim, seal and flute edges. Beat egg and water; brush over lattice top., Bake at 400° for 45-55 minutes or until crust is golden brown and filling is bubbly. Cover edges with foil during the last 20 minutes to prevent overbrowning if necessary. Cool on a wire rack.
Nutrition Facts : Calories 402 calories, Fat 18g fat (8g saturated fat), Cholesterol 44mg cholesterol, Sodium 246mg sodium, Carbohydrate 59g carbohydrate (28g sugars, Fiber 2g fiber), Protein 4g protein.
CHERRY-BERRY LATTICE PIE
Steps:
- Make crust:
- Blend flour, sugar and salt in processor. Add butter. Using on/off turns, process until mixture resembles very coarse meal. Beat egg with 2 tablespoons milk; add to processor. Blend until moist clumps form, adding more milk by tablespoonfuls if dough is dry. Gather dough into ball; divide into 2 pieces, 1 slightly larger than the other. Flatten each piece into disk and wrap in plastic; refrigerate 1 hour. (Can be made 1 day ahead. Keep refrigerated. Let soften slightly at room temperature before rolling out.)
- Make filling:
- Combine first 6 ingredients in large bowl; toss to blend. Let stand until tapioca is translucent, tossing occasionally, about 35 minutes.
- Preheat oven to 400°F. Roll out larger dough disk on floured surface to 13-inch round; transfer to 9-inch-diameter deep-dish glass pie dish with 1 3/4-inch-high sides. Spoon in filling; dot with butter. Roll out remaining dough disk to 7 x 11-inch rectangle. Cut lengthwise into 10 generous 1/2-inch-wide strips (reserve remaining dough for another use). Arrange 5 strips across pie. Form lattice by arranging 5 strips diagonally across first strips. Cut overhang of bottom crust and strips to 3/4 inch. Fold under; crimp edge decoratively. Sprinkle lattice with sugar.
- Place pie on baking sheet; bake 30 minutes. Cover edge with foil. Continue to bake until filling bubbles thickly, about 50 minutes longer. Cool at least 45 minutes. Serve warm or at room temperature.
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STRAWBERRY CHERRY PIE - A COOKIE NAMED DESIRE
From cookienameddesire.com
4.7/5 (9)Total Time 1 hr 15 mins
- Mix together the flour and salt together for the crust. Pulse in a food processor. Add the shortening and butter and pulse until the mixture resembled pea-sized crumbs. Slowly add the ice water one tablespoon at a time as the motor is running, Stop after each tablespoon to check the pie crust consistency. It should look almost like sand, but some together when pressed.
- Turn out onto a lightly floured surface and divide the dough into one piece that is 1/3 and the other should be 2/3. roll out into discs and place in the refrigerator for at least an hour, preferably overnight.
- Roll out the larger piece of dough into a circle that is 1/4 inch thick on a lightly floured surface. Place on a pie pan, there should be some overhang. Roll out the second disc and cut into strips.
- Mix together the berries, the beans from the vanilla bean, almond extract, cornstarch, and salt. Allow to macerate for at least 5 - 10 minutes. Pour the filling into the pastry-lined pie pan.
CHERRY-STRAWBERRY PIE RECIPE - PILLSBURY.COM
From pillsbury.com
3.5/5 (10)Category DessertServings 8Total Time 3 hrs 15 mins
- Heat oven to 400°F. In 9-inch glass pie plate, unroll 1 pie crust; brush with egg white. Set aside.
- In 2-quart saucepan, mix sugar, tapioca, cornstarch and salt. Stir in reserved cherry juice and strawberry syrup. Heat over medium heat, stirring constantly, 5 to 10 minutes or until juice becomes thick and boils. Remove from heat. Stir in cherries, strawberries and lemon juice. Pour into crust-lined pie plate. Dot with butter. Place second crust over filling. Flute, and cut slits in top crust to vent.
- Bake 45 to 50 minutes or until crust is golden brown. Cool completely. Decorate pie with cherries and strawberries. Cover and refrigerate any remaining pie.
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