Laced-Up Cherry Pie Recipe

Name: Laced-Up Cherry Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 recipe Pate Brisee; 3 tablespoons heavy cream, divided; 1/4 to 1 1/2 cups sugar, plus; 2 tablespoons fur sprinkling; 3 tablespoons cornstarch; 2 tablespoons quick-cooking tapioca; 1/4 teaspoon salt; 2 1/4 pounds fresh sour red pie cherries, pitted, or 6 cups drained, canned tart red pitted cherries in juice; 1 tablespoon fresh lemon juice; 3/4 teaspoon almond extract; Few drops of red food coloring (optional); 2 tablespoons unsalted butter (not margarine), cut into pieces

Servings: persons

1 recipe Pate Brisee
3 tablespoons heavy cream, divided
1/4 to 1 1/2 cups sugar, plus
2 tablespoons fur sprinkling
3 tablespoons cornstarch
2 tablespoons quick-cooking tapioca
1/4 teaspoon salt
2 1/4 pounds fresh sour red pie cherries, pitted, or 6 cups drained, canned tart red pitted cherries in juice
1 tablespoon fresh lemon juice
3/4 teaspoon almond extract
Few drops of red food coloring (optional)
2 tablespoons unsalted butter (not margarine), cut into pieces

1
Preheat the oven to 375F and butter a 9-inch deep-dish pie plate.
2
Line a baking sheet with waxed paper.
3
Divide and shape the pastry into 2 equal disks.
4
On a lightly floured surface, roll out each disk into a large circle, 1/8 inch thick, Trim one round to a 16-inch circle and the second to a 13-inch circle.
5
Fit the larger round into the pie plate, leaving a 1 1/2-inch overhang.
6
Brush the shell with 1 tablespoon of the cream and refrigerate.
7
Transfer the remaining pastry round to the baking sheet and refrigerate.
8
In a large bowl, mix the 1/4 to 1 1/2, cups of sugar (depending on sweetness of cherries), the cornstarch, tapioca, and salt.
9
Toss with the cherries, lemon juice, and almond extract, plus a few drops of food coloring, if you wish.
10
Spoon into the shell.
11
Dot with the butter.
12
To make the lattice crust, with a fluted pastry wheel, cut the remaining pastry round into 12 strips, 1 inch wide.
13
Weave a lattice top over the cherries and flute the edge (see Lattice Crust in Notes).
14
Brush the lattice with the remaining 2 tablespoons of cream and sprinkle with the remaining 2 tablespoons of sugar.
15
Bake the pie for 50 minutes or until the crust is golden and the filling is bubbling.
16
Cool on a wire rack for at least 2 hours.
17
Serve at room temperature and store in the refrigerator.
18
Variations:
19
Sweet Cherry Pie: Substitute 2 1/4 pounds fresh sweet Queen Anne cherries for the sour cherries.
20
Reduce the sugar in the filling to 1 cup.
21
Blackberry Lattice Pie: Substitute 6 cups ripe fresh blackberries for the cherries and 1 tablespoon of creme de cassis for the almond extract.

163

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 recipe Pate Brisee, 3 tablespoons heavy cream, divided, 1/4 to 1 1/2 cups sugar, plus, 2 tablespoons fur sprinkling, and more.

Yes, Laced-Up Cherry Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Laced-Up Cherry Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions