Tart Cherry Lattice Pie

 Tart Cherry Lattice Pie  

 Whenever my mom is invited to a party or potluck, everyone requests her homemade double-crust fruit pies. In the summer, she uses fresh tart cherries for this recipe. I love a slice topped with vanilla ice cream.  

Total Time                                                  Makes
Prep: 20 min. Bake: 40 min. + cooling      8 servings

Ingredients

• 1-1/3 cups sugar
• 1/3 cup all-purpose flour
• 4 cups fresh or frozen pitted tart cherries, thawed and drained
• 1/4 teaspoon almond extract
• Pastry for double-crust pie (9 inches)
• 2 tablespoons butter, cut into small pieces

Directions

1. Preheat oven to 400°. In a large bowl, combine sugar and flour; stir in cherries and extract.
2. On a lightly floured surface, roll one half of the pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate. Add filling; dot with butter.
3. Roll remaining dough to a 1/8-in.-thick circle; cut into 1-1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom pastry; flute edge. Cover edge loosely with foil.
4. Bake 40-50 minutes or until crust is golden brown and filling is bubbly. Remove foil. Cool on a wire rack.

Pastry for double-crust pie (9 inches): Combine 2-1/2 cups all-purpose flour and 1/2 tsp. salt; cut in 1 cup cold butter until crumbly. Gradually add 1/3 to 2/3 cup ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic wrap and refrigerate 1 hour.

Nutrition Facts 
1 piece: 561 calories, 26g fat (16g saturated fat), 68mg cholesterol, 338mg sodium, 78g carbohydrate (43g sugars, 3g fiber), 6g protein.