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Perfect Sour Cherry Pie Recipe Easy Flaky Lattice Crust Tutorial

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A classic sour cherry pie with a flaky, buttery lattice crust that balances tart cherries with a sweet, tender crust. This easy recipe is perfect for gatherings and everyday treats.

Ingredients

Scale
  • 2 ½ cups (310g) all-purpose flour, sifted
  • 1 cup (226g) unsalted butter, cold and cubed
  • 1 tablespoon granulated sugar (for crust)
  • 1 teaspoon salt
  • 6 to 8 tablespoons ice water
  • 5 cups (about 700g) sour cherries, pitted (fresh or frozen, thawed and drained)
  • 1 cup (200g) granulated sugar (for filling)
  • 3 tablespoons cornstarch
  • ½ teaspoon almond extract (optional)
  • 1 tablespoon lemon juice
  • 2 tablespoons butter, cut into small pieces (for filling)
  • 1 egg yolk, beaten with 1 tablespoon water (for egg wash)
  • 1 tablespoon coarse sugar (for topping)

Instructions

  1. Make the crust dough: In a large bowl, whisk together sifted flour, sugar, and salt. Add cold, cubed butter. Use a pastry blender or fingertips to cut butter into flour until mixture resembles coarse crumbs with pea-sized pieces of butter remaining (about 5 minutes).
  2. Add ice water: Gradually sprinkle 6 tablespoons ice water over flour mixture. Gently mix with fork or hands until dough just comes together. Add more water, one tablespoon at a time, if needed. Dough should hold together without being sticky. Divide into two discs, wrap in plastic, and refrigerate for at least 1 hour.
  3. Prepare the filling: In a medium bowl, combine pitted sour cherries, sugar, cornstarch, almond extract, and lemon juice. Toss gently until evenly coated. Let sit while dough chills.
  4. Roll out the bottom crust: On a lightly floured surface, roll one dough disc into a 12-inch circle. Transfer into pie dish, letting edges hang over slightly. Press gently to fit and trim excess dough to about 1 inch beyond rim.
  5. Add the filling: Pour cherry filling evenly into crust. Dot filling with small butter pieces.
  6. Create the lattice top: Roll out second dough disc into 12-inch circle. Using sharp knife or pizza cutter, slice into ¾-inch strips. Lay half strips parallel across pie, then weave remaining strips perpendicular to create lattice pattern. Trim and crimp edges to seal.
  7. Apply egg wash and sugar: Brush lattice crust with beaten egg yolk and water mixture. Sprinkle coarse sugar on top.
  8. Bake the pie: Place pie on baking sheet and bake in preheated 375°F (190°C) oven for 45-55 minutes until filling bubbles and crust is golden brown. Cover edges with foil if browning too quickly.
  9. Cool completely: Remove pie from oven and cool on rack for at least 3 hours to let filling set before slicing.

Notes

Keep butter and water cold to ensure a flaky crust. Chill dough for at least 1 hour before rolling. Use foil to protect crust edges if browning too fast. Cool pie completely before slicing to avoid runny filling. Frozen cherries can be used if thawed and drained well. Add extra cornstarch if filling seems too runny. Almond extract adds a subtle nutty flavor; vanilla can be substituted.

Nutrition

Keywords: sour cherry pie, lattice crust, flaky pie crust, cherry pie recipe, easy pie recipe, homemade pie, dessert, baking

Find it online: https://breezybake.com/perfect-sour-cherry-pie-recipe-easy-flaky-lattice-crust-tutorial/