Lattice-Top Cherry Pie

 

Ingredients

· 2/3 cup granulated sugar, plus extra for crust

· 3 tablespoons cornstarch or flour

· 1 tablespoon orange juice

· 1 teaspoon ground cinnamon

· Pinch salt

· 24 ounces frozen pitted sweet dark cherries, thawed and drained or 5 cups pitted fresh cherries

· 2 refrigerated or frozen pie crusts, thawed

· 1 egg white, lightly beaten

 

Steps

1) In a large bowl, combine 2/3 cup sugar, cornstarch, orange juice, cinnamon and salt. Add cherries; toss to coat. Let stand 30 minutes.

2) Preheat over to 400°. Press one pie crust into a glass 9-inch pie dish. On a lightly floured countertop, roll out second pie crust to a rough rectangle shape. Using a fluted pastry wheel or sharp knife, cut rectangle lengthwise into ten 3/4-inch-wide strips.

3) Spoon cherry filling into crust. Place 5 dough strips across pie in 1 direction and 4 in opposite direction, forming a lattice. Press strip ends and edge of crust together to seal. Crimp edges decoratively. Brush lattice and edges with beaten egg. Sprinkle additional sugar over lattice.

4) Bake pie 20 minutes. Cover crust edges with foil to prevent overbrowning. Continue to bake 40 minutes longer, until filling bubbles and crust is golden. Transfer to wire rack to cool.

 

From: Debbie Macomber’s Cedar Cove Cookbook

By: Debbie Macomber