No More Mr. Nice Pie
  • About
  • Blog
  • Pies About Town
  • Pie-Ku
  • Recipes
    • Recipe Index

Recipes

Sam's Cherry Lattice Birthday Pie

4/4/2014

0 Comments

 
Picture
Here's a recipe for cherry pie using Hyline Orchard cherries. They are shipped frozen so I always cook the filling first, let it cool, then pour it into my pie shell, "lattice" the top and pop it in the oven.  You can substitute fresh cherries in season- I prefer sweet Bing or a combination of Rainier and Bing. I have also used half fresh and half frozen when pitting time is limited. You will need two recipes of pate brisee for this pie.

1 nine inch pie shell (plus one recipe pate brisee rolled and cut into lattice strips)
6 cups Hyline frozen cherries or 6 cups fresh cherries, pitted
1/2 cup granulated sugar
1/4 cup dark brown sugar (if you prefer less sweetness, cut this back by a tablespoon or two)

3/4 teaspoon cinnamon
4 Tablespoons cornstarch
1 teaspoon lemon zest

1/4 teaspoon almond extract

egg wash and 1 Tablespoon of sugar for lattice crust


In medium saucepan, whisk together granulated and brown sugar, cinnamon, cornstarch and lemon zest.  Add cherries and cook until mixtures thickens. This will need to boil but you don't want it to scorch. Keep it over medium heat, stirring often. The idea is to cook down the liquid, thicken the cornstarch and reduce the mixture. After the filling is cooked, remove from the heat, add the almond extract and pour into a bowl to cool. (I set it in the fridge.) When completely cool, preheat your oven to 400 degrees. Roll one circle of pate brisee into 
a large circle about 1/8" thick and cut wide strips to form a lattice.

Pour cooled filling into pie shell, place lattice strips on top (you can weave them or just place them in a criss-cross pattern) and make sure to seal the edges then trim the excess dough. Brush lattice with egg wash and sprinkle with 1 Tablespoon of sugar. 
Bake at 400 degrees for 30 minutes, then reduce temperature to 350 and bake for an additional 30 minutes until the filling is bubbling in the center. (Every oven is different- keep an eye on things; if you think the crust is getting too dark, cover the top with parchment paper or aluminum foil.) Remove from the oven and set aside on a rack to cool. Delicious on its own, even better with good quality vanilla bean ice cream.

0 Comments



Leave a Reply.

    Archives

    March 2023
    February 2023
    January 2023
    November 2022
    September 2022
    August 2022
    July 2022
    May 2022
    April 2022
    February 2022
    January 2022
    November 2021
    October 2021
    September 2021
    August 2021
    July 2021
    May 2021
    April 2021
    February 2021
    January 2021
    October 2020
    August 2020
    July 2020
    June 2020
    May 2020
    April 2020
    March 2020
    February 2020
    January 2020
    December 2019
    November 2019
    October 2019
    September 2019
    August 2019
    July 2019
    June 2019
    May 2019
    April 2019
    March 2019
    February 2019
    January 2019
    December 2018
    November 2018
    October 2018
    September 2018
    August 2018
    July 2018
    June 2018
    April 2018
    March 2018
    February 2018
    January 2018
    December 2017
    November 2017
    October 2017
    September 2017
    August 2017
    July 2017
    June 2017
    May 2017
    April 2017
    March 2017
    February 2017
    January 2017
    December 2016
    November 2016
    October 2016
    September 2016
    August 2016
    July 2016
    June 2016
    May 2016
    April 2016
    March 2016
    February 2016
    January 2016
    December 2015
    November 2015
    October 2015
    September 2015
    August 2015
    July 2015
    June 2015
    May 2015
    April 2015
    March 2015
    February 2015
    January 2015
    December 2014
    November 2014
    October 2014
    September 2014
    July 2014
    June 2014
    May 2014
    April 2014
    March 2014
    February 2014
    January 2014
    December 2013

    RSS Feed

Artwork by Retsu Takahashi
© Ellen Gray All Rights Reserved 2014
  • About
  • Blog
  • Pies About Town
  • Pie-Ku
  • Recipes
    • Recipe Index