Latest Dish Menu Cherry Lattice Pie

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Cherry Lattice Pie

"A traditional cherry lattice pie, made with less sugar the usage of Stevia In The Raw."

Ingredients :

Pie Crust:
2 1/2 cups all-reason flour
1/2 teaspoon sea salt, divided
1 cup unsalted butter, well chilled and reduce into cubes
half cup ice water
Filling:
1 three/4 pounds fresh cherries, stemmed and pitted (or frozen cherries, partly thawed)
half of cup Stevia In The Raw®
1/four cup cornstarch
2 tablespoons sparkling lemon juice
2 tablespoons 2% milk
1 tablespoon Stevia In The Raw® (elective)

Instructions :

Prep : 30M	Cook : 10M	Ready in : 1H30M

In a meals processor, pulse flour and salt to combine. Add butter and pulse till the scale of small peas. Add 6 tablespoons water and pulse 15 times. (If dough remains dry, upload extra water, 1 tablespoon at a time, till dough just comes together.)
Divide dough in half of, shape into discs, wrap in plastic wrap, and refrigerate at least 1 hour.
Preheat oven to 425 levels F.
In a huge bowl, combine cherries, stevia, cornstarch, and lemon juice.
On a gently floured floor, roll half of the dough into a 12-inch circle.
Transfer to a 9-inch pie pan, urgent gently into the corners. Trim edges so the dough hangs 1/four inch over the sides. Refrigerate.
Roll out the relaxation of the dough as above, and cut into 3/4-inch extensive strips.
On a gently floured cookie sheet, area 1/2 the dough strips half-inch apart, then weave the last strips thru them in a perpendicular, alternating over, underneath sample.
Remove crust from refrigerator and pour filling into it.
Slide lattice off the cookie sheet without delay on top of the pie.
Trim lattice strips, leaving a 1/four-inch overhang.
Tuck ends of the strips under the edge of the lowest crust, then crimp the edge.
Brush pinnacle of the pie with milk and sprinkle with Sugar In The Raw, if favored.
Bake half-hour, then decrease warmness to 350 degrees F and bake until the juices are thick and effervescent, approximately 25 to 30 minutes.
Cool on a rack.

Notes :

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