Annette has been baking pies for over thirty years and offers her latticed cherry pies to the church bake sale twice a year.
How to Make a Latticed Cherry Pie
This article is all about the lattice for a pie and how you do that so that your dessert will be the perfectly pretty cherry pie. I use frozen bottom crusts and make my own upper pie crust. You could just as easily use your homemade crust for both the top and bottom. I also buy canned cherry pie filling instead of making my own. There are a number of great pie fillings out there, and it saves me time to just buy two cans of pie filling for each pie.
- 2 cups Flour
- 1 teaspoon, salt
- 3/4 cup shortening, (I use Crisco Lard)
- 5 to 6 Tablespoons COLD water
- In a medium bowl, stir together salt and flour.
- Using a pastry cutter or fork, cut the shortening into the flour mixture until it resembles course crumbs.
- Sprinkle cold water, a tablespoonful at a time into the flour and shortening mixture just until the pastry holds together.
- With your hands, gently shape the dough into a ball.
- Use 1/2 the dough for one pie crust (top or bottom).
Where I Found This Recipe
I use the recipe for pie crusts found in The Good Housekeeping Illustrated Cookbook by Zoe Coulson, Hearst Books, New York, 1980. Old cookbook. Still works.
The Lattice Begins With the Cutting
Everyone likes the look of a nicely latticed pie. To achieve that, you will need to cut even strips of dough. I use a rolling pie cutter with a fluted edge.
After you become well-versed in the lattice technique, you may want to experiment with different weaves or wide and narrow lattices, partial lattice, and part cut outs. Have some fun. Let your inner artist loose.
Cutting the lattice
Add the Pie filling
Duncan Hines Wilderness pie filling has been my pie filling of choice for the last twenty years or so. It is consistently good. I use two cans per 'deep dish' pie and usually get rave reviews.
Work Quickly But Efficiently
Some things to remember with pie dough:
- It gets tough if you work it too much
- It gets dried out if you work too long
- It gets tough if you use too much flour
- It gets mushy if your hands are too oily
Finishing the Pie
When Your Pie Is Ready
Place your finished pie on a jelly roll pan and put on center rack in an oven that has been preheated to 400 degrees Fahrenheit. Add water to the jelly roll pan. Bake pie for 70–75 minutes or until crust is done. Being careful not to spill the water, take the jelly roll pan from the oven. Remove the pie to a cooling rack. Cool completely before serving.
|Prep time||Cook time||Ready in||Yields|
1 hour 10 min
1 hour 55 min
One pie serves 6 to 8 people.
Here's a tip my eldest daughter gave me.
Place your pie onto a jelly roll pan, then add one to two cups of water to the pan. This will prevent the pie filling from boiling over. I sometimes need to add more water to the jelly roll pan, if it goes dry before the pie is done.
© 2017 Annette Gagliardi