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Tart Cherry Lattice Pie

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“Cherry is one of my favorite pies and I'm always looking for new ones to try. I found this one in Taste of Home.”

Ingredients Nutrition

  • 1 13 cups sugar
  • 13 cup all-purpose flour
  • 4 cups fresh pitted unsweetened tart red cherries or 4 cups unsweetened frozen pitted tart cherries, thawed and drained
  • 14 teaspoon almond extract
  • 1 (9 inch) pastry for double-crust pie
  • 2 tablespoons butter, cut into small pieces
  • 1 tablespoon milk
  • 1 tablespoon sugar


  1. In large bowl, combine sugar and flour; stir in cherries and extract.
  2. Line a 9-inch pie plate with bottom pastry, trim to 1 inch beyond edge of plate.
  3. Pour filling into crust.
  4. Dot with butter.
  5. Roll out remaining pastry; make a lattice crust.
  6. Seal and flute edges.
  7. With pastry brush, brush milk on top crust; sprinkle crust with sugar.
  8. Cover edges loosely with foil.
  9. Bake at 425 degrees F for 20 minutes.
  10. Reduce heat to 375 degrees F.
  11. Remove foil; bake 20-25 minutes longer or until crust is golden brown and filling is bubbly.
  12. Cool on wire rack.

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