lattice topped cherry pie
PREP TIME 40–45 mins, plus chilling, COOK TIME 20–25 mins
2 cups all-purpose flour, plus extra for dusting
1⁄2 tsp salt
1⁄2 cup shortening, chilled and diced
5 tbsp unsalted butter, chilled and diced
For the filling and glaze:
1lb 2oz (500g) cherries, pitted
1 cup sugar, plus 1 tbsp for sprinkling
1⁄4 cup all-purpose flour
1⁄4 tsp almond extract (optional)
1 egg, beaten
1 Sift together the flour and salt into a bowl. Rub the shortening and butter into the flour with your fingertips until crumbs begin to form. Sprinkle with 3 tbsp of water and blend until the dough turns into a ball. Wrap in plastic wrap and chill for 30 minutes.
2 Preheat the oven to 400ºF (200ºC) and put in a baking sheet. On a floured surface, roll out two-thirds of the dough to a thickness of 1⁄8in (3mm) and use it to line a 9in (23cm) pie dish, leaving an overhang of at least 3⁄4in (2cm). Press the dough into the dish and chill for 15 minutes.
3 For the filling, put the cherries in a bowl and add the sugar, flour, and almond extract (if using). Mix well, then spoon into the case.
4 Roll out the remaining dough into a rectangle. Cut out 12 strips, each 1⁄2in (1cm) wide, and arrange them in a latticelike pattern on top of the pie; trim the pastry. Use the beaten egg to glaze the lattice and secure the strips to the edge of the pie. Sprinkle the sugar over the top, place on the baking sheet, and bake for 20–25 minutes until the pastry is golden brown. Serve at room temperature or chilled.
|lattice topped cherry pie|