Cherry Lattice Pie
1 package (15 ounces) refrigerated pie crust
2 cans (20 ounces each) pitted tart cherries
1 cup granulated sugar
zest of 1 lemon and orange , finely chopped
Red-Red Icing Color (optional)
1 egg yolk mixed with 1 tablespoon water
Preheat oven to 375º F.
Roll out crust into an 11-inch circle. Place in pie pan. Bake 10-12 minutes or until crust light golden brown.
Roll out second crust into an 11-inch circle. With a knife or pastry wheel cut eight 1/2- inch strips.
In large bowl, combine cherries, lemon and orange zest and almond extract. Pour into pre-baked pie shell. Place pastry strips horizontally, then vertically, across the top of the pie and lightly brush with egg yolk-water mixture. Bake 30-35 minutes or until crust is golden brown. Cool before serving.
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