Cherry Lattice-Topped Pie
  • 1 cup plus
  • 1 tablespoon sugar, divided
  • 3 tablespoons cornstarch
  • ¼ teaspoon salt
  • 5 cups cherries, pitted
  • 1 teaspoon lemon juice
  • ½ teaspoon pure almond extract
  • 1 recipe double crust pie pastry
  • 2 tablespoons unsalted butter, cut into cubes
  • 1 tablespoon milk
  • Vanilla ice cream
  1. Preheat the oven to 425 degrees. In a medium bowl, stir together 1 cup of the sugar and the cornstarch. Add the salt. Gently stir in the cherries, juice and extract. Set aside.
  2. Press one pastry in the bottom of a 9-inch pie pan. Trim any overhang to ½ inch. Place the second pastry on a lightly floured surface. Using a pastry wheel or large knife, cut the dough into ¾-inch strips.
  3. Spoon the cherry filling into the pie crust, mounding slightly in the center. Dot the top with the butter. Arrange the pastry strips on top of the filling to form a lattice pattern. Fold the bottom pastry over the ends of the strips, pressing to seal.
  4. Brush the top, but not the edges, with the milk. Sprinkle the remaining sugar evenly on top. Place the pie on a jellyroll pan and bake 15 minutes. Reduce the oven temperature to 375 degrees and bake 55 minutes longer. Cover the edges with foil if it is browning too quickly. Cool completely on a wire rack before serving with vanilla ice cream.
Recipe by The Tennessee Magazine at