Lattice-Topped Sour Cherry Pie
- Pie crust for double crust pie
- 1 cup Brown sugar
- 2 tbsp All purpose flour
- 1 tsp Grated lemon zest
- 1/8 tsp Salt
- 3 cups Pitted cherries, preferably sour cherries
- 2 tbsp butter
- Line the pie plate with one of the circles, pressing it into the bottom and sides. Preheat oven to 400F.
- Stir together the sugar, flour, lemon zest and salt.
- Toss the cherries with the mixture and pour them into the pie plate.
- Cut the remaining circle of dough into strips and 1/2” wide.
- Decorate the top of the pie with criss-crossing strips of dough woven into a lattice pattern, pressing the ends of the strips to secure them to the rim of the crust.
- Bake the pie for about 40 minutes, until golden.
Perfectly Crusty Pastry Every Time!
Emile Henry recommends baking your pastry at 250°F for 5 minutes before adding the filling — your pastry will end up nice and crusty, not soggy!
Did You Know?
- At one time it was against the law in Kansas to serve ice cream on cherry pie.
- In the United States, 25% of the population say apple pie is their favourite pie, followed by pumpkin (17%), lemon meringue (11%) and cherry pie (10%).
- Cherries do not ripen after being picked!
- There are about 7,000 cherries on an average cherry tree, with each tree capable of producing more than 100 pounds of fruit per season.
- In the 19th century fruit pies were a common breakfast food, eaten before the start of a long day.
- Cherries are emerging as a “superfruit”, containing as many antioxidants as blueberries.
- The #1 tart cherry in Canada is the Montmorency.
- According to the Ontario Tender Fruit Producers, Ontario has about 485 hectares of sour cherries, yielding about 8,000 tons of cherries each season.
- While native to Asia, cherries are now produced around the world, on five continents.
- A traditional German brandy, Kirsch (or kirschwasser) is a dry, colourless brandy distilled from fermented juice of black morello cherries.
- Traverse City, Michigan calls itself the cherry capital of the world!