Best Cherry And Strawberry Lattice Pie Recipes

CHERRY PIE WITH LATTICE TOP

Steps:

• Preheat oven to 375 degrees F.
• In a large bowl, combine cherry pie filling, mixed berries and kirsch. Set aside.
• Gently unfold bottom crust onto floured pie dish. Pour berry filling into unbaked crust. Using a pie pan as a guide, cut a circle for the top crust from a sheet of pie crust. Use a lattice cutter to create a pattern, and generously flour each piece so that pieces of lattice do not stick. Top pie with lattice strips and flute the edge of the pie with a fork. Brush top crust with beaten egg and sprinkle lightly with sugar. Bake for 40 minutes, or until bubbling appears in the middle of pie. Cover pie with aluminum foil halfway through baking. Let sit for 20 minutes before serving.

TART CHERRY LATTICE PIE

Steps:

• In large bowl, combine sugar and flour; stir in cherries and extract.
• Line a 9-inch pie plate with bottom pastry, trim to 1 inch beyond edge of plate.
• Pour filling into crust.
• Dot with butter.
• Roll out remaining pastry; make a lattice crust.
• Seal and flute edges.
• With pastry brush, brush milk on top crust; sprinkle crust with sugar.
• Cover edges loosely with foil.
• Bake at 425 degrees F for 20 minutes.
• Reduce heat to 375 degrees F.
• Remove foil; bake 20-25 minutes longer or until crust is golden brown and filling is bubbly.
• Cool on wire rack.

CHERRY BERRY PIE

Steps:

• Drain cherries and raspberries; reserve 1-1/4 cups juice and set fruit aside. In a saucepan, combine sugar and cornstarch; gradually stir in juice. Cook and stir over medium heat until the mixture begins to boil. Cook and stir 2 minutes longer. Remove from the heat; stir in butter, extract and food coloring. Gently fold in fruit. Cool slightly. Pour filling into pie crust and top with a lattice crust. Bake at 375° for 45 minutes or until bubbly.