20 lattice cherry Recipes

sour pitted cherries, sugar, flour, cinnamon, nutmeg, butter, egg, beaten with a fork, pastry crust

dark morello cherries in light syrup, cornstarch, dried tart cherries (about scant 3 oz), cinnamon stick, broken in half, whole nutmeg, cracked in half with mallet, whole star anise, fresh bing cherries, pitted, sugar, best-ever pie crust dough disks, whipping cream (for glaze), vanilla ice cream

active dry yeast, warm water (110o to 115o), sour cream, egg, sugar, butter, softened, salt, king arthur unbleached all-purpose flour, fresh or frozen pitted tart cherries, thawed, rinsed and drained, sugar, chopped almonds, toasted, king arthur unbleached all-purpose flour, salt

cherry pie filling, whole-berry cranberry sauce, sugar, quick-cooking tapioca, lemon juice, ground cinnamon, refrigerated pie pastry, butter

sugar, all-purpose flour, fresh pitted unsweetened tart red cherries or 4 cups unsweetened frozen pitted tart cherries, thawed and drained, almond extract, pastry for double-crust pie, butter, cut into small pieces, milk, sugar

sugar, king arthur unbleached all-purpose flour, fresh or frozen pitted tart cherries, thawed and drained, almond extract, pastry for double-crust pie (9 inches), butter, cut into small pieces

all purpose flour, cake flour, sugar, salt, chilled unsalted butter , cut into pieces, chilled solid vegetable shortening , cut into pieces, cold whole milk, granny smith apples (about 1 3/4 lb total), peeled, cored , cut into 1/4-inch-thick slices, slices cut crosswise into thirds, sugar, unsalted butter, melted, fresh lemon juice, dried bing cherries, dark brown sugar, vanilla extract, powdered sugar

firm-ripe anjou pears, peeled, cored, and finely chopped, dried sour cherries, dried currants, dried cranberries, light brown sugar, brandy, grated fresh lemon zest, grated fresh orange zest, fresh lemon juice, cinnamon, ground allspice, freshly grated nutmeg, salt, walnuts (2 3/4 oz), toasted and finely chopped, pastry dough for a double-crust pie

cherry pie filling, frozen mixed berries, drained, kirsch ( cherry liqueur), ready made pie crust, flour , for dusting, egg, lightly beaten, sugar

cherry pie filling, frozen mixed berries, drained, kirsch, ready made pie crust, flour , for dusting, egg, lightly beaten, sugar

morello dark cherries in light syrup, cornstarch, dried tart cherry (about 3 oz), cinnamon stick, broken in half, whole nutmeg, cracked in half with mallet, whole star anise, fresh bing cherry, pitted, sugar, pie crusts, whipping cream (for glaze)

pitted tart cherries, sugar, all-purpose flour, lattice-crust pastry, milk, vanilla ice cream (optional)

pastry for 1 9 lattice top pie, frozen or fresh red raspberries, sugar, cornstarch, salt, pitted tart red cherries

sugar , plus, sugar, cornstarch, quick-cooking tapioca, sour cherries, pitted, almond extract, flour, baking powder, salt, cold butter, cut into 1/2 inch dice, cold milk, butter, melted

all purpose flour, sugar, salt, chilled unsalted butter , cut into 1/2-inch pieces, egg, more) milk, fresh cherries (about 1 1/2 lb), pitted, halved, fresh blackberries or boysenberries, or frozen, thawed, drained, sugar, quick-cooking tapioca, fresh lemon juice, vanilla extract, unsalted butter, sugar

sugar, all-purpose flour, red raspberries (fresh or frozen ), tart red cherries, pitted (fresh or frozen ), almond extract, pastry for double-crust pie

pastry, sugar, corn starch, salt, sour cherries, dried cherries, almond extract, prepare pastry ., prepare filling : in 3-quart saucepan combine 1/2 cup sugar, the cornstarch, and salt. drain liquid from canned cherries into the saucepan; set cherries aside. stir cherry liquid into sugar mixture until no lumps remain. heat mixture to boiling over medium heat, stirring frequently; continue cooking 1 minute until mixture is clear. stir in reserved cherries, the dried cherries, almond extract, and food coloring, if desired; set aside., heat oven to 400 degrees f. between 2 sheets of floured waxed paper, roll out 1 ball of pastry into an 11-inch round. remove top sheet of paper and invert pastry into 9-inch pie plate, letting excess extend over edge. remove remaining sheet of waxed paper. spoon cherry filling into pastry-lined plate., between sheets of floured waxed paper , roll out remaining pastry to a 9-1/2- by 7-1/2-inch rectangle. remove top sheet of paper from pastry. with fluted pastry wheel or knife, trim long edges to make them even, then cut rectangle lengthwise into fourteen 1/2-inch wide strips., make lattice crust , place 1 strip in center of pie and another at right angle to first strip. place 2 strips, 1 on each side of first strip, about 1/4-inch apart. place 2 more strips, 1 on each side of second strip. continue in this fashion, 2 strips at a time, moving toward edge of pie, until all strips have been used. trim off all strips extending more than 1 inch past rim of pie plate. lift edge of bottom crust over ends of strips. pinch together and flute edge. sprinkle remaining 1 tsp of sugar onto pastry strips. place pie on rimmed baking sheet., bake pie 35 to 40 minutes or until pastry is golden brown and the filling bubbles. cool pie on wire rack 15 to 20 minutes before cutting.

granny smith , braeburn, or other tart apples, granulated sugar, dried sour cherries , dried cranberries, or raisins, fresh lemon juice, cinnamon, all-purpose flour, brown sugar, unsalted butter, softened, all-purpose flour, salt, chilled vegetable shortening, cold water, milk, sugar