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Seasonal Recipe

Recipe for lattice cherry pie

Karoline Boehm Goodnick for The Boston Globe

Makes one 9-inch pie

When making the lattice crust, instead of weaving the strips, arrange one set, then set the second set on top to form the lattice pattern. It’s much easier and you’ll get the right look. A bit of height at the pastry rim prevents juices from spilling over.

PASTRY

2cups flour
1tablespoon granulated
sugar
¼teaspoon salt
5tablespoons cold unsalted butter, cut up
cup cold vegetable shortening, cut into small pieces
¼cup ice water, or more if necessary

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1. In a bowl, combine the flour, sugar, and salt.

2. With your fingers or two blunt knives, cut the butter and shortening into the mixture until it resembles coarse meal with some larger pieces. Add ¼ cup ice water and stir with a fork until the mixture holds together. If necessary, add more water, 1 tablespoon at a time.

3. Knead the mixture lightly to form a dough. Divide in half and flatten each piece into a disk. Wrap them in foil. Chill for 1 hour.

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FILLING

Flour (for sprinkling)
3tablespoons boysenberry jam
1pounds cherries, pitted (about 4½ cups)
½cup granulated sugar
2tablespoons cornstarch
1egg
1tablespoon milk
2tablespoons slivered
almonds
cup confectioners’ sugar
teaspoons water

1. Set the oven at 425 degrees. Have on hand a 9-inch pie plate.

2. On a lightly floured counter, roll 1 piece of dough to a 12-inch round. Lift it on the rolling pin and ease it into the pan.

3. In a bowl whisk the jam until it resembles a thick liquid. Fold in cherries, granulated sugar, and cornstarch. Transfer to the bottom crust.

4. On a lightly floured counter, roll the remaining dough into a 12-inch round. Cut into 12 strips. Arrange 6 strips, spacing them evenly, across the pie. Set the second set of 6 strips on top to form a lattice pattern. Pinch the edges to seal them and press the rim so it is ¼ inch high.

5. In a bowl, whisk the egg and milk. Brush the pastry with some of the mixture.

6. Bake the pie for 10 minutes. Lower the oven temperature to 350 degrees and continue baking for 1 hour or until the pastry is golden and the juices are bubbling, sprinkling the pie with almonds 20 minutes before the end of baking. Total baking time is 70 minutes. Transfer to a wire rack.

7. In a bowl, whisk the confectioners’ sugar and water to make a smooth, thick glaze. Drizzle the mixture over the pie. Jean Kressy

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