The idea of creating a beautiful lattice top crust brings back bad memories of a pie I tried to bake years ago when I first moved out on my own. The lattice top ended up looking like one of those photos on Pinterest Fail lists, which I secretly love looking at. (Check them out, they are always funny and make me happy to know that I'm not the only one who has botched a project!) Well, I was determined to redeem myself. I prepared by watching several videos on YouTube. The two I found most helpful are below. I also chose to use Carla's Crust since it seemed the most sturdy, flexible, and least sticky out of the three crusts I've tried.
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I was really shocked at how easily this came together. This showed me that the quality of the crust is everything! My epic fail involved a crust that broke every time I tried to pull up a strip to weave the dough. So clearly having a fluffy, flexible dough makes this process so much easier!
Check out my cherry pie! For the filling I prefer extra cherries so I added a can of plain cherries to the 2 cans of cherry pie filling. I mixed this all together in a bowl first then transferred it to the pie dish.
Filling:
2 cans cherry pie filling
1 can cherries, drained
1/4 cup flour
1/2 tsp cinnamon
1/4 tsp almond extract
Toss the drained cherries with the flour cinnamon and almond extract. Fold in the pre-made cherry pie filling and gently combine. Transfer into pie crust. I sprinkled a little sugar across the top of the pie once the lattice top was in place. Bake for 35-45 min at 425 degrees.
Check out my cherry pie! For the filling I prefer extra cherries so I added a can of plain cherries to the 2 cans of cherry pie filling. I mixed this all together in a bowl first then transferred it to the pie dish.
Filling:
2 cans cherry pie filling
1 can cherries, drained
1/4 cup flour
1/2 tsp cinnamon
1/4 tsp almond extract
Toss the drained cherries with the flour cinnamon and almond extract. Fold in the pre-made cherry pie filling and gently combine. Transfer into pie crust. I sprinkled a little sugar across the top of the pie once the lattice top was in place. Bake for 35-45 min at 425 degrees.