Desserts
Cherry-Almond Pie with Lattice Top
When the trees are bursting with fruit that’s ripe for the picking, ‘tis the season for fresh fruit pies. And this incredibly tasty tart cherry pie is quite the stunner. Pie is one of those things — there are those who prefer the filling and those who like the crust. This cherry pie recipe is sure to please both camps. The flaky, buttery crust does double duty-it’s on the bottom and the top in lattice form. Plus, a sprinkle of sliced almonds and coarse sugar adds extra crunch and sweetness. Then there’s the filling. You just can’t go wrong with juicy tart cherries. But dried cherries soaked in cherry brandy boost their flavor to create an even more fresh-tasting and flavor-packed pie. Let’s just say there won’t be any pie leftover for breakfast.
Ingredients
FOR THE CRUST, WHISK:
FOR THE FILLING, COMBINE:
Test Kitchen Tip
If you’ve never made a lattice crust before, it works well to weave the strips on parchment paper. Then if they get too warm you can pop them in the fridge
Instructions
For the crust, whisk together flour, granulated sugar, and salt. Cut shortening into flour mixture using a pastry blender until evenly crumbly; add butter and work in until pea-sized.
Stir 6 Tbsp. ice water into flour mixture until dough comes together, adding more water, 1 Tbsp. at a time, if necessary. Divide dough in half, shape each into a disc, wrap in plastic, and chill at least 30 minutes.
Roll one dough disc on a lightly floured surface into a 13-inch round. Transfer dough to a 9-inch pie plate and press into bottom, without stretching; chill.
Roll second dough disc on a sheet of parchment paper into a 13-inch round; cut into eight, 1-inch-wide, lattice strips. Transfer parchment with lattice strips to the refrigerator and chill while preparing filling.
Preheat oven to 425° with rack in bottom third. Line a baking sheet with foil.
For the filling, combine dried cherries, Kirsch, and almond extract; let set 15 minutes.
Combine granulated sugar, tapioca, cinnamon, and salt; stir in fresh cherries and dried cherry mixture, then let stand 20 minutes. Transfer filling to dough-lined pie plate.
Arrange four lattice strips vertically across top of pie. Weave remaining lattice strips horizontally with vertical strips to form the lattice; trim overhang to ½-inch. Press lattice and bottom crust together, turn edge under, and crimp with a fork. Place pie on prepared baking sheet.
Brush top of pie with half-and-half; sprinkle with almonds and coarse sugar.
Bake pie 30 minutes, reduce heat to 350°, and continue baking until filling is thick and bubbly, and crust is golden (cover edges with a foil collar if browning too quickly), 25–30 minutes more.
Cool pie on a rack at least 2 hours so filling can set.
Soften the texture of the dried cherries and add even more flavor, by soaking them in cherry brandy
To prevent tiny globs of gel from forming around the cherries as the pie bakes, grind the tapioca first.
So the lattice strips are easy to work with, be sure they’re well chilled before evenly spacing over pie.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 598
% Daily Value*
Total Fat 28g 43%
Saturated Fat 14g 70%
Cholesterol 47mg 15%
Sodium 187mg 7%
Carbs 84g 28%
Fiber 6g 24%
Protein 6g
*Percent Daily Values are based on a 2,000 calorie diet.