Sour Cherry Lattice Pie

double-crust pastry

Divide pastry dough in half. Roll half into a 12-inch circle, fit into pie pan, and let it rest for 30 minutes in the refrigerator or freezer.

Preheat the oven to 375 degrees F. Drain cherries, reserving 1/4 cup juice. In a large bowl, combine the cherries, juice, sugar, tapioca, extract, salt, and food coloring if desired; let stand for 15 minutes. Meanwhile, roll other half of pastry into a 12-inch circle, and allow it to rest in the refrigerator until needed.

Pour filling into pie shell and dot with butter. With a knife or pastry wheel cut the other rolled out pastry into 3/4” strips. Place pastry strips in a lattice pattern on top of pie. (Click here for illustrated help.) Bake for 55-60 minutes. If crust begins to brown too quickly, cover edges with aluminum foil or a pie crust shield. Cool completely on a wire rack before slicing.

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