Thursday, April 06, 2017

Pie of the Month Club: Cherry Pie

Once again this year, I donated a pie of the month for St. Joseph Catholic Church  Silent Auction.   My friend Liz bought it for her husband's Christmas present. So once a month, I bake him a pie and deliver it to their house,   One of my favorite pies to make is cherry, and I was really interested in trying out an awesome looking lattice top I saw on Serious Eats.  I found their instructions to be very difficult to follow, however.  I had some leftover vodka pie crust dough in the freezer, so I thought that would be good to use.  I didn't want a crust recipe that would crack with all the handling this lattice top requires.  

To make the lattice top, I rolled out the dough into a rectangle, and did my best to cut strips using a pizza cutter that were 3/4 inch wide.   I used a quilting ruler to do it:

Then, I started to lay out the herringbone lattice by using Serious Eats description, but they left much to be desired.   I eventually just figured it out my eyeballing it and making each row have 3 over and 3 under and staggering the weave by one each strip.   

I then gave it a quick fork crimp and egg wash....

And that was it.  If you get your weave off, the vodka crust is very forgiving.    You can keep trying until you get it right.

I made my filling from frozen Michigan pitted sour cherries.

Cherry Pie

Vodka Pie Crust

For filling

4 c. frozen sour pitted cherries
1 c. sugar
1/4 c. flour

Preheat oven to 375F. Mix together in a bowl until frozen cherries are covered.  Let stand for 15 minutes until cherries are partially thawed but still icy.  Fill the pie crust as level as possible, do not mound.    Make lattice as shown above, cover edge with foil and bake for 50 minutes.   Remove foil and bake for about 20 more minutes until top is golden and the fruit is tender.

1 comment:

Vivienne said...

I had to laugh at the engineering photo. My lattice pies are always what one might call "free-form". Yours was gorgeous.

I'll have to try your recipe. But I may substitute tapioca for the flour. Been doing that lately.