Receta Lattice Cherry Pie
Lattice Cherry Pie
On the Menu Today~
Lattice Cherry Pie
The perfect pie anytime~
Lattice Cherry Pie
- 1- quart homemade Cherry Pie Filling
- 1- recipe, pastry for double-crust pie
- milk
- 2 T sugar
- Double crust pastry
- 2 1/4 cups all-purpose flour
- 3/4 t salt
- 2/3 cup shortening
- 8-10 tablespoons cold water
Directions
In a medium bowl stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size.
Sprinkle 1 tablespoon of the water over part of the flour mixture; gently toss with a fork. Push moistened dough to side of the bowl. Repeat, using 1 tablespoon at a time, until all the flour mixture is moistened. Divide in half; form each half into a ball.
On a lightly floured surface, use your hands to slightly flatten 1 dough ball. Roll dough from center to edges into a circle, 12 inches in diameter.
To transfer pastry, wrap it around the rolling pin; unroll into a 9 inch pie plate. Ease pastry into pie plate without stretching it. Trim bottom pastry to 1/2 inch beyond edge of pie plate. Transfer cherry pie filling into pastry lined pie plate.
Roll remaining dough into a circle about 12 inches in diameter. Cut circle into 1/2 inch wide strips. Weave strips over filling in a lattice pattern. Press ends of strips into bottom pastry rim. Fold bottom pastry over strip ends; seal and crimp edge. Brush top with milk and sprinkle with sugar.
Place pie on a baking sheet. To prevent over browning, cover edge of pie with foil. Bake in a 375 degree oven for 45 minutes, remove foil, bake for 15-20 minutes longer or until filling is bubbly and pastry is golden brown. Cool on wire rack.
Found this great "how to" tip at: Inspired Taste