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Fresh Sour Cherry Pie with Lattice Crust
Tested by Imperial Sugar
Chef Eddy Recipe
Fresh Sour Cherry Pie with Lattice Crust
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Thick and bubbly, this Fresh Sour Cherry Pie is baked into a traditional, buttery lattice crust. Chef Eddy's ruby red treat is best served warm with a scoop of homemade vanilla ice cream.

Prep time
1:10
Bake/Cook time
1:10
Yield
One 9-inch pie
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Fresh Sour Cherry Pie with Lattice Crust
Extra Fine Granulated Sugar
Prep time :
1:10
Bake/Cook time :
1:10
Yield :
One 9-inch pie

INGREDIENTS

DIRECTIONS

  1. Preheat oven to 375°F.
  2. Cherry pies create juicy bubbles which spill over during baking, for easy clean up, place pie shell on an aluminum foil lined cookie tray and set aside.
  3. In a bowl large enough to hold all ingredients combine liquor, sugar and tapioca.
  4. Pit cherries and add to above mixture.
  5. Melt butter and add along with salt. Add lemon juice if using non-sour cherries.
  6. Allow tapioca to hydrate for 20 minutes before placing in pie shell.
  7. Fill in pie shell. On a well-floured surface roll remaining pie dough 3-4 credit cards thick.
  8. Cut into strips and place first strip onto center of pie. Place second strip crosswise over first. Place remaining strips starting from center strips in clockwise fashion onto pie.
  9. Place in oven and bake until thick visible bubbles have formed on pie, indicating that tapioca has properly thickened the juices, about 1 hour and 10 minutes.

IMPERIAL SUGAR INSIGHT

NOTES:

  1. This cherry pie recipe is best with fresh sour cherries. If using standard sweet cherries add lemon juice for a delectable balance of flavor.
  2. If in a time-crunch, a pre-made butter crust can be used.
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