Classic Sour Cherry Lattice Pie

Ingredients

• 2 1/2 cups cups (300g) All-purpose flour
• 1 tbsp tbsp Granulated sugar
• 1 tsp tsp Fine sea salt
• 1 cup cup (226g) Very cold unsalted butter, cut into cubes
• 6-8 tbsp tbsp (90-120ml) Ice water
• 1 tsp tsp Apple cider vinegar or lemon juice
• 6 cups cups (approx 900g) Pitted sour cherries, fresh or frozen
• 3/4 cup cup (150g) Granulated sugar
• 1/4 cup cup (32g) Cornstarch
• 2 tbsp tbsp Fresh lemon juice
• 1 tsp tsp Finely grated lemon zest
• 1 1/2 tsp tsp Vanilla extract
• 1/8 tsp tsp Almond extract
• 1/4 tsp tsp Fine sea salt
• 1 tbsp tbsp (14g) Unsalted butter, cut into small pieces
• 1 whole Large egg
• 1 tbsp tbsp Cream or milk
• 1 tbsp tbsp Coarse sugar (optional)

Instructions

1. Prepare crust: Whisk flour, sugar, and salt. Cut in cold butter until mixture contains coarse crumbs to pea-sized pieces. Add vinegar to ice water. Drizzle in just enough liquid for dough to hold together when pressed. Divide into two disks. Wrap and refrigerate at least 1 hour.
2. If using frozen cherries, thaw and drain excessive free liquid while preserving enough juice to keep the filling naturally juicy.
3. Combine cherries, sugar, cornstarch, lemon juice, zest, vanilla, almond extract, and salt. Let stand approximately 15 minutes.
4. Roll bottom crust and fit into 9-inch pie plate. Chill 15 minutes.
5. Add cherry filling. Dot with butter.
6. Roll second crust. Cut into strips approximately 3/4-inch wide. Create a woven lattice. Trim, seal, and crimp edges.
7. Chill assembled pie 20 minutes.
8. Heat oven to 425°F / 218°C. Brush lattice with egg wash. Sprinkle coarse sugar if desired.
9. Bake 20 minutes at 425°F.
10. Reduce to 375°F / 190°C. Continue 35-50 minutes. Doneness: crust deeply golden, cherry juices bubbling in several places including center, filling visibly thickened but still fluid.
11. Cool at least 3 hours before slicing.

Nutrition

Chef's Notes

Texture target: juicy, bright, clean slicing, real cherry texture. NOT gummy, rubbery, or jelly-like. If using frozen cherries, thaw and drain excessive free liquid while preserving enough juice to keep the filling naturally juicy. Cool at least 3 hours before slicing.

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