Cherry Pie with Lattice Crust

 

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Did you know cherries help you sleep? Whether this is true or not my dad has taken strict notice of this phenomenon and has been popping them ever since.  Special thanks to him for inspiring this recipe AND graciously depitting our batch of cherries. 

 

Easy Pie Crust: 

2 1/2 cups all purpose flour

2 sticks cold unsalted butter

1 teaspoon sugar

1 teaspoon salt

1/4 cup ice water 

Directions:

Combine flour, sugar, and salt in a food processor. 

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Next slice 2 sticks of cold butter into 1/2 inch pieces.  Add the butter into the food processor and pulse 6-10 times until the consistency becomes a coarse meal. 

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Add ice water 1 tablespoon at a time until the mixture begins to clump together.  The dough should be ready when you can pinch it together with two fingers. 

ImageRemove dough from the food processor and place on a clean surface.  Work the dough with the heel of your hand into a ball.  Wrap in saran and place in the fridge for at least an hour. 

 

Filling: 

4 cups pitted and halved cherries ( I used sweet cherries mainly because I don’t have sour). 

1/8 teaspoon salt

2/3 cup sugar ( I use less sugar because my cherries are sweet)

1/4 teaspoon almond extract

1/2 teaspoon vanilla extract

4 tablespoons cornstarch 

Juice of half a lemon

1 egg beaten for coating the crust 

 

Preheat oven to 400 degrees. Roll out half of the dough on a floured clean surface. Carefully place the dough in a 9-inch pan. 

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Combine cherries, cornstarch, sugar,salt, lemon, vanilla and almond extract into a large bowl.  Whisk together the ingredients until the mixture becomes thick.  Let the mixture stand for 15 minutes to let juices form.  

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Pour the mixture into the crust and prepare the top crust as you wish.  I did lattice but a full crust or any other method will work. Coat the crust with the beaten egg and bake for 50 minutes until golden brown. 

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