Cherry lattice pie

Cherry lattice pie

Impress your guests with this pretty, lattice-topped classic American pie.

By , 21 September 2015
Cherry lattice pie
  • Ready in: 100 mins
  • Serves: 8
  • Price: 60p per serving
Nutritional Info
Each 141g serving contains
  • Fat med
  • Saturates high
  • Sugars med
  • Salt low
  • Energy 1377KJ 329KCAL
of your reference intake.
Typical energy values per 100g: 977kJ/233kcal.
  • 225g plain flour, plus extra for dusting
  • 1 level tbsp icing sugar
  • 125g butter, plus 15g, chilled and cut into small cubes
  • 1 large egg, lightly beaten
  • 600g fresh cherries, stoned
  • 4 tbsp granulated sugar
  • 1 level tbsp cornflour
  • Pre-heat the oven to 190C/170C Fan/Gas 5. Sift the flour, icing sugar and a pinch of salt into a bowl. Rub 125g butter into the flour. Mix half the egg with 2 tbsp water and stir into the mixture with a knife to make a stiff dough, adding a little more water if necessary. Wrap in cling film and chill for 15 minutes. Save the rest of the egg for glazing.

  • Mix the fruit with the sugar and cornflour. Put in a round 20cm pie dish. Dot the rest of the butter over the filling.

  • On a lightly floured surface, roll out the pastry to the thickness of a £1 coin. Cut into 1cm-wide strips. Dampen the edge of the dish with water and lay a strip around it. Brush lightly with the remaining egg.

  • Arrange strips in a lattice pattern, pressing the end of each firmly onto the pastry rim. Brush with egg.

  • Put the pie on a baking tray and bake for 30-40 minutes until crisp and golden.