>From the Cook's Recipes website...
Lattice-Topped Cherry Pie
2 cups all-purpose flour
1/4 teaspoon salt
2/3 cup cold cold butter or margarine
4 to 5 tablespoons cold water
1 cup granulated sugar
1/3 cup all-purpose flour
1/8 teaspoon salt
2 (14.5-ounce) cans red tart pitted cherries, drained
1 teaspoon grated orange peel
1. Heat oven to 400°F.
2. Combine 2 cups flour and 1/4 teaspoon salt in large bowl; cut in
butter until mixture resembles coarse crumbs. Stir in enough water with fork
just until flour is moistened.
3. Divide dough in half; shape each half into ball. Flatten slightly.
Wrap 1 ball of dough in plastic food wrap; refrigerate. Roll out remaining ball
of dough on lightly floured surface into 12-inch circle. Fold into quarters.
Place dough into 9-inch pie pan; unfold, pressing firmly against bottom and
sides. Trim crust to 1/2 inch from edge of pan. Set aside.
4. Combine sugar, 1/3 cup flour and 1/8 teaspoon salt in large bowl.
Add cherries and orange peel; toss lightly to coat. Spoon into prepared crust.
5. Roll out remaining ball of dough to 11-inch circle. Cut circle into
10 (1/2-inch) strips with sharp knife or pastry wheel. Place 5 strips across
filling in pie pan, 1 inch apart. Place remaining 5 strips at right angles, 1
inch apart, to the strips already in place; trim strips. Fold trimmed edge of
bottom crust over strips; build up an edge. Seal; crimp or flute edge. Brush
strips with milk; sprinkle with sugar. Cover edge of crust with 2-inch strip of
6. Bake for 50 to 60 minutes or until crust is golden brown and filling
bubbles in center. Remove aluminum foil during last 5 minutes, if desired. (If
browning too quickly, shield lattice strips with aluminum foil.)
Makes 8 servings.
Rhonda G in Missouri