Lattice-Topped Cherry Pie Recipe

Ingredients
<br>- CRUST
<br>- 2 cups all-purpose flour
<br>- 1/4 teaspoon salt
<br>- 2/3 cup LAND O LAKES® Butter*
<br>- 4 tablespoons cold water
<br>- FILLING
<br>- 1 cup sugar
<br>- 1/3 cup all-purpose flour
<br>- 1/8 teaspoon salt
<br>- 2 (14.5 ounce) cans red tart pitted cherries, drained
<br>- 1 teaspoon grated orange peel
<br>- Milk
<br>- Sugar
<br><p></p>Directions
<br>step 1: Heat oven to 400 degrees F.  Combine 2 cups flour and 1/4 teaspoon salt in large bowl; cut in butter until mixture resembles coarse crumbs.  Stir in enough water with fork just until flour is moistened.
<br>step 2: Divide dough in half; shape each half into ball.  Wrap 1 ball of dough in plastic food wrap; refrigerate.  Roll out remaining ball of dough into 12-inch circle on lightly floured surface.  Place in 9 inch pie pan.  Trim pastry to 1/2 inch from rim of pan.  Set aside.
<br>step 3: Combine sugar, 1/3 cup flour and 1/8 teaspoon salt in large bowl.  Add cherries and orange peel; toss lightly to coat.  Spoon into prepared crust.
<br>step 4: Roll out remaining pastry ball to 11-inch circle.  Cut circle into 10 (1/2-inch) strips with sharp knife or pastry wheel.  Place 5 strips across filling in pie pan, 1 inch apart.  Place remaining 5 strips at right angles, 1 inch apart, to the strips already in place; trim strips.  Fold trimmed edge of bottom pastry over strips; build up an edge.  Seal; crimp or flute edge. Brush strips with milk; sprinkle with sugar.  Cover edge of crust with 2-inch strip of aluminum foil.
<br>step 5: Bake for 50 to 60 minutes or until crust is golden brown and filling bubbles in center. Remove aluminum foil during last 5 minutes, if desired.  (If browning too quickly, shield lattice strips with aluminum foil.)
<br>


Ingredients
- CRUST
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 2/3 cup LAND O LAKES® Butter*
- 4 tablespoons cold water
- FILLING
- 1 cup sugar
- 1/3 cup all-purpose flour
- 1/8 teaspoon salt
- 2 (14.5 ounce) cans red tart pitted cherries, drained
- 1 teaspoon grated orange peel
- Milk
- Sugar

Directions
step 1: Heat oven to 400 degrees F. Combine 2 cups flour and 1/4 teaspoon salt in large bowl; cut in butter until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened.
step 2: Divide dough in half; shape each half into ball. Wrap 1 ball of dough in plastic food wrap; refrigerate. Roll out remaining ball of dough into 12-inch circle on lightly floured surface. Place in 9 inch pie pan. Trim pastry to 1/2 inch from rim of pan. Set aside.
step 3: Combine sugar, 1/3 cup flour and 1/8 teaspoon salt in large bowl. Add cherries and orange peel; toss lightly to coat. Spoon into prepared crust.
step 4: Roll out remaining pastry ball to 11-inch circle. Cut circle into 10 (1/2-inch) strips with sharp knife or pastry wheel. Place 5 strips across filling in pie pan, 1 inch apart. Place remaining 5 strips at right angles, 1 inch apart, to the strips already in place; trim strips. Fold trimmed edge of bottom pastry over strips; build up an edge. Seal; crimp or flute edge. Brush strips with milk; sprinkle with sugar. Cover edge of crust with 2-inch strip of aluminum foil.
step 5: Bake for 50 to 60 minutes or until crust is golden brown and filling bubbles in center. Remove aluminum foil during last 5 minutes, if desired. (If browning too quickly, shield lattice strips with aluminum foil.)

Mastodon Share