Friday, June 23, 2006
I had fun making this pie. It was my first attempt at a lattice crust and I stood there in disbelief that it actually worked! Follow the standard crust recipe I have on earlier pie recipes, or use your own.
-Enough crust for bottom and lattice top
-2/3 cup sugar
-2 tablespoons cornstarch
-1/2 cup water
-4-5 cups pitted dark, sweet cherries
-1 teaspoon vanilla (or almond extract)
-2 tablespoons butter
milk and sugar for glazing
Mix sugar and cornstarch in a large pot. Add water and stir over medium heat. Add the fruit and cook until thickened. Remove from heat and stir in vanilla. Pour into unbaked crust. Top with lattice that has been pre-assembled on a piece of wax paper (simply flip it over onto the pie). Brush with milk and sprinkle with sugar. Bake at 400 degrees until browned checking at twenty minutes and every five thereafter. If top gets too brown, cover with foil. Cool slowly and then store in icebox once cut.