Tart Cherry Lattice Pie

Whenever you're invited to a party or potluck, take this homemade double-crust fruit pies and the next time people will request that you bring it again. In the summer, use fresh, tart cherries for this recipe. For a delicious additional treat, serve each slice topped with vanilla ice cream.

Yield

6 to 8 servings

Ingredients

1 1/3 cups granulated (white) sugar
1/3 cup all-purpose flour
4 cups fresh or frozen unsweetened pitted tart cherries, thawed and drained
1/4 teaspoon almond extract
1 (9 inch) pastry for double-crust pie
2 tablespoons butter, cut into small pieces

Directions

Preheat oven to 400°F (204°C).

In a large bowl, combine sugar and flour; stir in cherries and extract. Line a 9-inch pie plate with bottom pastry; trim to 1 inch beyond edge of plate. Pour filling into crust. Dot with butter.

Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Cover edges loosely with foil.

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

Estimated Time

Preparation Time: 20 minutes
Bake Time: 40 minutes
Cool Time: 1 hour

Nutritional Information

Amount per serving: 508 calories, 17 g fat (8 g saturated fat), 18 mg cholesterol, 238 mg sodium, 88 g carbohydrate, 1 g fiber, 3 g protein.

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