Classic Sour Cherry Pie with Lattice Crust

Author:Bon Appétit, 2008.06
Yield:8 servings


2 1/2 cups unbleached all purpose flour
1 tbsp. sugar
3/4 tsp. salt
1 cups chilled unsalted butter, cut into 1/2-inch cubes (2 sticks)
5 tbsp. ice water (or more)
1 cups plus 1 tablespoon sugar
3 tbsp. cornstarch
1/4 tsp. salt
5 cups whole pitted sour cherries or dark sweet cherries (about 2 pounds whole unpitted cherries)
1 tsp. fresh lemon juice or 3 tablespoons fresh lemon juice (if using dark sweet cherries (if using sour ch
1/2 tsp. vanilla extract
2 tbsp. unsalted butter, cut into 1/2-inch cubes (1/4 stick)
1 tbsp. milk (about)


  1. For crust.
  2. Whisk flour, sugar, and salt in large bowl to blend. Add butter and rub in with fingertips until small pea-size clumps form. Add 5 tablespoons ice water; mix lightly with fork until dough holds together when small pieces are pressed between fingertips, adding more water by teaspoonfuls if dough is dry. Gather dough together; divide into 2 pieces. Form each piece into ball, then flatten into disk and wrap in plastic. Refrigerate at least 30 minutes. Do ahead Can be made 2 days ahead. Keep chilled. Let dough soften slightly before rolling out.
  3. For filling.
  4. Position rack in lower third of oven and preheat to 425°F. Whisk 1 cup sugar, cornstarch, and salt in medium bowl to blend. Stir in cherries, lemon juice, and vanilla; set aside.
  5. Roll out 1 dough disk on floured surface to 12-inch round. Transfer to 9-inch glass pie dish. Trim dough overhang to 1/2 inch. Roll out second dough disk on floured surface to 12-inch round. Using large knife or pastry wheel with fluted edge, cut ten 3/4-inch-wide strips from dough round. Transfer filling to dough-lined dish, mounding slightly in center. Dot with butter. Arrange dough strips atop filling, forming lattice; trim dough strip overhang to 1/2 inch. Fold bottom crust up over ends of strips and crimp edges to seal. Brush lattice crust (not edges) with milk. Sprinkle lattice with remaining 1 tablespoon sugar.
  6. Place pie on rimmed baking sheet and bake 15 minutes. Reduce oven temperature to 375°F. Bake pie until filling is bubbling and crust is golden brown, covering edges with foil collar if browning too quickly, about 1 hour longer. Transfer pie to rack and cool completely. Cut into wedges and serve with vanilla ice cream.