Tart Cherry Lattice Pie
Classic tart cherry pie with a beautiful lattice crust, baked to golden perfection in a 9-inch cast iron skillet. Sweet-tart cherries with a hint of almond make this a timeless dessert.
45 mins
Ingredients
Filling
Pastry
Equipment Needed
- 9-inch cast iron skillet
- 9-inch pie plate
Ingredients
Filling
Pastry
Equipment Needed
- 9-inch cast iron skillet
- 9-inch pie plate
Instructions
Prepare the Pastry
- 1
Make dough
Combine 2 1/2 cups all-purpose flour and 1/2 teaspoon salt; cut in 1 cup cold butter until crumbly.
- 2
Add water
Gradually add 1/3 to 2/3 cup ice water, tossing with a fork until dough holds together when pressed.
- 3
Chill dough
Wrap in plastic wrap and refrigerate 1 hour.
Assemble the Pie
- 1
Preheat oven
Preheat oven to 400°F.
- 2
Make filling
In a large bowl, combine sugar and flour; stir in cherries and almond extract.
- 3
Roll bottom crust
On a lightly floured surface, roll one half of the pastry dough to a 1/8-inch-thick circle; transfer to a 9-inch pie plate.
- 4
Trim crust
Trim pastry to 1/2 inch beyond rim of plate.
- 5
Add filling
Add filling; dot with butter.
- 6
Create lattice
Roll remaining dough to a 1/8-inch-thick circle; cut into 1 1/2-inch-wide strips. Arrange over filling in a lattice pattern.
- 7
Seal edges
Trim and seal strips to edge of bottom pastry; flute edge.
- 8
Cover edge
Cover edge loosely with foil to prevent over-browning.
Bake and Cool
- 1
Bake
Bake 40-50 minutes or until crust is golden brown and filling is bubbly.
- 2
Remove foil
Remove foil during final minutes of baking.
- 3
Cool
Cool on a wire rack before serving.
Cook's Notes
This is just one example of cobbler type pies doable in a 9-inch skillet. Also works for all kinds of apple pies. For visual interest, try store-bought regular pie crust for bottom and puff pastry crust for a lattice top. Serve with gelato.
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