Lattice-Top Cherry Pie

Release your inner pastry chef by creating this pretty Lattice-Top Cherry Pie. It calls for frozen cherries to ensure effortless filling preparation. Just like Mom or Grandma used  to make, this old-fashioned standby is a true work of art.

Basic Piecrust
Makes 1 double-crust (9-inch) pie or 12 (4-inch) tarts*
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  1. 4 cups all-purpose flour
  2. 1 cup sugar
  3. 1 teaspoon salt
  4. 1/2 cup plus 2 tablespoons cold unsalted butter, diced
  5. 2/3 cup ice-cold water
  1. In the work bowl of a food processor fitted with a blade, combine flour, sugar, and salt; pulse to blend. Add butter, and pulse until crumbly.
  2. With food processor running, add water, and pulse until mixture comes together. Remove, and form into a disk. Wrap with plastic wrap; refrigerate for at least 2 hours, and remove 15 minutes prior to using.
  1. *Recipe can be divided in half to make 1 single-crust (9-inch) pie or 6 (4-inch) tarts.
Lattice-Top Cherry Pie
Makes 1 double-crust (8-inch) pie
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  1. Basic Piecrust (see preceding recipe)
  2. 3 (10-ounce) bags frozen cherries, thawed
  3. 11/2 cups plus 2 teaspoons sugar, divided
  4. 1 tablespoon vanilla extract
  5. 1 teaspoon almond extract
  6. 1/4 cup tapioca flour
  7. 2 tablespoons cold water
  8. 2 tablespoons cornstarch, sifted
  1. Preheat oven to 350°. On a lightly floured surface, roll half of dough to 1/4-inch thickness. Cut a 10-inch round from dough. Place round in bottom and up sides of an 8-inch pie pan; set aside.
  2. Roll remaining dough to 1/4-inch thickness. Cut into 3/4x9-inch strips; set aside.
  3. In a small saucepan, combine cherries, 11/2 cups sugar, vanilla extract, and almond extract. Simmer over medium heat for 5 minutes. Sift tapioca flour over mixture, and stir to combine.
  4. In a small bowl, whisk together water and cornstarch. Add to cherry mixture. Continue to cook over medium heat until mixture boils and is thickened, about 3 minutes. Remove from heat, and let cool slightly.
  5. Spoon mixture into prepared pie pan. Layer strips of dough, in a lattice fashion, onto cherry mixture. Sprinkle with remaining 2 teaspoons sugar. Bake until mixture is bubbly and crust is golden brown, about 45 minutes. Remove from oven, and let cool slightly. Serve warm. Pie can be stored, refrigerated, in an airtight container for up to 3 days.
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