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Lattice-Top Sweet Cherry Pie Recipe
|Sweet cherries||5 Cup (80 tbs), pitted and halved (Bing Or Royal Anne Brand)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Almond extract||1⁄8 Teaspoon|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Light brown sugar||1⁄3 Cup (5.33 tbs), firmly packed|
|Quick-cooking tapioca||3 1⁄2 Tablespoon|
|Pastry||1 , for double-crust, 9-inch pie|
Serving size: Complete recipe
Calories 1555 Calories from Fat 241
% Daily Value*
Total Fat 27 g41.7%
Saturated Fat 9.9 g49.6%
Trans Fat 0 g
Cholesterol 32.3 mg
Sodium 184.1 mg7.7%
Total Carbohydrates 332 g110.7%
Dietary Fiber 15 g60%
Sugars 254.9 g
Protein 11 g21.3%
Vitamin A 15.2% Vitamin C 115%
Calcium 9.6% Iron 16.5%
*Based on a 2000 Calorie diet
Mix together and let stand while you make the pastry.
Roll out pastry for bottom crust and fit into a 9-inch pie pan.
Roll out the remaining pastry and cut in 10 strips, 3/4 inch wide and about 12 inches long.
Fill pastry shell with cherry mixture and dot with butter.
Arrange strips of dough over the cherries to form a lattice top.
Crimp and seal edges of pastry.
Bake in a 450° oven for 10 minutes; reduce temperature to 350° and bake 30 minutes.