I need a recipe for a cherry pieI could also use a recipe for the pie crustI have a store bought bottom crust, but I need something for the topI'm thinking maybe the lattice typeDo you have a recipe for me?
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Lattice-Topped Cherry Pie Prep Time: 45 Minutes Cook Time: 50 Minutes Ready In: 1 Hour 35 Minutes Yields: 8 servings INGREDIENTS: CRUST 2 cups all-purpose flour 1/4 teaspoon salt 2/3 cup BUTTER 4 tablespoons cold water FILLING 1 cup sugar 1/3 cup all-purpose flour 1/8 teaspoon salt 2 (14.5 ounce) cans red tart pitted cherries, drained 1 teaspoon grated orange peel Milk Sugar DIRECTIONS: 1Heat oven to 400 degrees FCombine 2 cups flour and 1/4 teaspoon salt in large bowl; cut in butter until mixture resembles coarse crumbsStir in enough water with fork just until flour is moistened2Divide dough in half; shape each half into ballWrap 1 ball of dough in plastic food wrap; refrigerateRoll out remaining ball of dough into 12-inch circle on lightly floured surfacePlace in 9 inch pie panTrim pastry to 1/2 inch from rim of panSet aside3Combine sugar, 1/3 cup flour and 1/8 teaspoon salt in large bowlAdd cherries and orange peel; toss lightly to coatSpoon into prepared crust4Roll out remaining pastry ball to 11-inch circleCut circle into 10 (1/2-inch) strips with sharp knife or pastry wheelPlace 5 strips across filling in pie pan, 1 inch apartPlace remaining 5 strips at right angles, 1 inch apart, to the strips already in place; trim stripsFold trimmed edge of bottom pastry over strips; build up an edgeSeal; crimp or flute edgeBrush strips with milk; sprinkle with sugarCover edge of crust with 2-inch strip of aluminum foil5Bake for 50 to 60 minutes or until crust is golden brown and filling bubbles in centerRemove aluminum foil during last 5 minutes, if desired(If browning too quickly, shield lattice strips with aluminum foil.)
