Rustic Cherry Pie with Lattice Crust: A delicious blend of sweet and tart

Create a masterpiece in your kitchen with this rustic cherry pie, featuring a homemade lattice crust that envelops a deliciously thick and sweet cherry filling. This tart combines the tartness of cherries with a subtly sweet crust, creating a harmonious balance that is both delicious and satisfying. Perfect for anyone who loves the comforting taste of a freshly baked fruit tart.

Why you'll love it:

This cherry pie stands out with its flaky, buttery crust and rich, gooey filling made with real cherries. The combination of cold ingredients ensures that the pastry remains tender and crisp, providing an authentic homemade taste. The visual appeal of the lattice tray adds an artisanal touch, making it not just a pie but a work of art.

Perfect occasion:

Ideal for summer picnics, family gatherings or as a hot dessert on a cool evening. It's a spectacular addition to any holiday table or special occasion that calls for a classic dessert. This pie is sure to bring smiles at a 4th of July celebration or during cherry harvest season.

Decorating Tips:

Before baking, lightly sprinkle the crust with caster sugar to give it a bubbly and crispy finish. Serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream to complement the tartness of the cherries. Garnish with fresh cherries or mint leaves for an extra pop of color and freshness.

Ingredients for the crust:

• 330 g all-purpose flour
• 120 g unsalted butter, cold and cut into cubes
• 50 g of cold milk
• 1 whole egg plus 1 yolk
• 70 g of sugar
• 1 teaspoon of baking powder
• 1/4 teaspoon of salt

Ingredients for the filling:

• 800 g frozen cherries
• 20 g cornstarch
• 100 g of sugar

Directions:

1. In a small bowl, whisk together the egg, egg yolk, milk, sugar and salt until well combined.
2. Sift the flour and baking powder into a mixing bowl. Add the cold butter cut into cubes and rub it with the flour to obtain a texture similar to breadcrumbs.
3. Pour the egg mixture into the flour mixture and use a spatula to gently mix. Finish by kneading lightly with your hands to form a ball of dough. Avoid over-kneading.
4. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
5. For the topping, mix the sugar with the cornstarch. In a saucepan, combine the cherries with the sugar and cornstarch mixture. Cook over medium heat until the mixture boils and thickens, about 1 to 2 minutes after boiling. Let cool completely.
6. Preheat your oven to 180°C (356°F) with the top and bottom heat setting.
7. Divide the dough into two parts, 2/3 for the bottom and 1/3 for the lattice. Roll out the larger piece on a floured surface to fit a 25cm pie dish. Transfer the dough to the dish, pressing to form the edges.
8. Add cooled cherry filling to crust.
9. Roll out the remaining dough and cut it into 1.5 cm strips. Weave the strips over the trim to create a latticework. Brush the lattice with a mixture of the remaining egg white and a little milk.
10. Bake in the preheated oven for about 45 minutes or until the crust is golden brown.
11. Let the pie cool before serving.

Enjoy this delicious cherry pie, a perfect blend of sweet and tart, wrapped in a beautifully designed crust that is sure to impress!