What To Know
- This comprehensive guide will walk you through the process of creating a stunning and delicious cherry pie lattice, leaving you with a pie that is as beautiful as it is tasty.
- Add the chilled butter pieces to the flour mixture and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
- Brush the top of the lattice with an egg wash (one egg beaten with a tablespoon of water) for a beautiful golden brown finish.
The aroma of baking cherry pie, with its sweet and tangy filling encased in a golden lattice crust, is enough to make anyone’s mouth water. But the lattice top, with its intricate woven pattern, can seem intimidating to novice bakers. Fear not! This comprehensive guide will walk you through the process of creating a stunning and delicious cherry pie lattice, leaving you with a pie that is as beautiful as it is tasty.
Gathering Your Ingredients and Tools
Before we embark on our pie-making journey, let’s ensure we have all the necessary ingredients and tools at hand:
For the Crust:
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
- 1/2 cup ice water
For the Filling:
- 6 cups fresh or frozen sweet cherries, pitted
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 tablespoon lemon juice
- 1/4 teaspoon ground cinnamon (optional)
- 1/4 teaspoon ground nutmeg (optional)
Tools:
- 9-inch pie plate
- Rolling pin
- Pastry brush
- Mixing bowls
- Measuring cups and spoons
- Fork
- Sharp knife
Creating the Perfect Pie Crust
A flaky and flavorful crust is the foundation of a great cherry pie. Here’s how to make a classic pie crust:
1. Combine Dry Ingredients: In a large bowl, whisk together the flour and salt.
2. Cut in the Butter: Add the chilled butter pieces to the flour mixture and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs. The butter should be evenly distributed throughout the flour and there should be no large chunks remaining.
3. Gradually Add Water: Add the ice water, one tablespoon at a time, mixing gently with a fork until the dough just comes together. Don’t overmix, as this can make the crust tough.
4. Chill the Dough: Divide the dough in half, shape each half into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes. This allows the gluten to relax, resulting in a more tender crust.
Assembling the Cherry Filling
While the crust chills, let’s prepare the delightful cherry filling:
1. Combine Ingredients: In a large bowl, combine the cherries, sugar, flour, lemon juice, cinnamon (if using), and nutmeg (if using). Stir gently to coat the cherries evenly.
2. Pre-bake the Crust (Optional): If you’re concerned about a soggy crust, you can pre-bake the bottom crust for 10 minutes at 375°F (190°C). This will help to prevent the crust from becoming soggy from the juice released by the cherries.
Crafting the Lattice Top: A Step-by-Step Guide
Now comes the fun part: creating the iconic lattice top. Here’s how to do it:
1. Roll Out the Dough: Take one of the chilled dough discs and roll it out on a lightly floured surface to a 12-inch circle.
2. Cut the Strips: Using a sharp knife or a pastry cutter, cut the dough into 1/2-inch wide strips. You’ll need about 10-12 strips for a standard 9-inch pie.
3. Assemble the Lattice: Place the pre-baked or unbaked pie crust in the pie plate. Arrange half of the dough strips across the pie filling, leaving about 1/2 inch space between each strip.
4. Weave the Strips: Place the remaining strips perpendicular to the first set, weaving them over and under the existing strips. To ensure a symmetrical pattern, try to keep the strips evenly spaced.
5. Trim and Crimp: Trim any excess dough and crimp the edges of the lattice strips to the bottom crust, creating a decorative seal.
6. Brush with Egg Wash: Brush the top of the lattice with an egg wash (one egg beaten with a tablespoon of water) for a beautiful golden brown finish.
7. Bake the Pie: Bake the pie at 375°F (190°C) for 50-60 minutes, or until the crust is golden brown and the filling is bubbling.
Tips for a Perfect Lattice
- Chill the dough thoroughly: This will prevent the dough from becoming too soft and difficult to work with.
- Use a sharp knife: A sharp knife will make clean, even cuts for the lattice strips.
- Don’t overwork the dough: Overworking the dough can make the crust tough.
- Don’t be afraid to experiment: Try different weaving patterns or add decorative touches to your lattice top.
The Final Touch: Serving and Enjoying Your Pie
Once the pie has cooled slightly, you can enjoy its sweet and tangy goodness. Serve it warm with a scoop of vanilla ice cream or whipped cream for the ultimate dessert experience.
More Than Just a Pie: The Art of Lattice
The lattice top is more than just a decorative element; it plays a crucial role in the baking process. The interwoven strips allow steam to escape, preventing the filling from becoming soggy. The lattice also helps to create a beautiful and even browning effect on the crust.
A Legacy of Taste and Tradition
Making a cherry pie lattice is more than just a recipe; it’s a tradition that connects us to generations past. The art of pie-making has been passed down through families for centuries, and with each lattice top, we honor the legacy of those who came before us.
Answers to Your Most Common Questions
Q: Can I use frozen cherries for this recipe?
A: Absolutely! Frozen cherries work just as well as fresh cherries. Just make sure to thaw them completely before adding them to the filling.
Q: How do I prevent the crust from getting soggy?
A: Pre-baking the bottom crust for 10 minutes before adding the filling can help to prevent sogginess. You can also use a pie crust shield to protect the edges of the crust from becoming soggy.
Q: What are some other fillings I can use for a lattice pie?
A: The possibilities are endless! You can use any fruit filling you like, such as apple, blueberry, peach, or blackberry. You can also try savory fillings, such as chicken pot pie or spinach and ricotta.
Q: Can I make the lattice ahead of time?
A: You can assemble the lattice top ahead of time and refrigerate it until you’re ready to bake the pie. Just be sure to cover it with plastic wrap to prevent it from drying out.
Q: How do I store leftover pie?
A: Leftover pie can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze leftover pie for up to 3 months.
