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.
The Le Grand Pie Dish from Emile Henry
Emile Henry cookware respects the traditions of clay as a natural material which has been used for generations to cook and preserve food. Over the years, Emile Henry has introduced technological improvements to their cookware line so that dishes are more resistant to mechanical and thermal shocks. Emile Henry dishes can be taken directly from the freezer to the hot oven, allowing you to make dishes ahead of time, freeze them, and simply reheat them when needed.
Emile Henry’s attractive and colourful baking moulds are chip resistant and have a high resistance to large temperature differences, thanks to the exclusive Ceradon® process. The Le Grand Pie Dish (pictured above) gently diffuses the heat to the heart of the dish, making your recipes even tastier — perfect for making your favourite cherry pie!
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!