Apple-Cherry Lattice Pie

"I love, love, love making lattice pies. For this one, I use cherries that my husband preserves in the summer," says Katherine Alford.

Total Time:
7 hr 40 min
1 hr
5 hr
1 hr 40 min

8 servings

  • For the crust:
  • 2 1/2 cups all-purpose flour, plus more for dusting
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 2 sticks cold unsalted butter, cut into small pieces
  • 3 tablespoons ice water
  • 3 tablespoons cold vodka
  • For the filling:
  • 3 pounds assorted apples (such as Cortland, Granny Smith and McIntosh)
  • Juice of 1 lemon
  • 4 tablespoons unsalted butter
  • 1 cup jarred cherries in syrup or whole cherry jam
  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon pure almond or vanilla extract
  • Pinch of allspice
  • 1 large egg, lightly beaten
  • Coarse sugar, for sprinkling
  • Make the crust: Pulse the flour, granulated sugar and salt in a food processor to combine. Add one-quarter of the butter; process until it disappears into the flour, about 30 seconds. Add the remaining butter and pulse until the mixture looks like cornmeal with bean-size bits of butter. Combine the water and vodka and drizzle over the flour mixture. Pulse until the dough just starts coming together but stop before it gathers into a ball. Divide evenly between 2 pieces of plastic wrap and gently pat each into a disk, using the plastic wrap to help you. (If the dough seems dry with large bits of butter, turn it out onto a work surface and use the heel of your hand to press the dough together.) Wrap tightly and refrigerate until firm, at least 1 hour and up to 24 hours.

  • Make the filling: Peel and thinly slice the apples; toss in a bowl with the lemon juice. Melt the butter in a large skillet over medium-high heat; add the apples and cook, tossing occasionally, until juicy, about 10 minutes. Remove from the heat; fold in the cherries, flour, extract and allspice. Transfer to a bowl and let cool completely, about 30 minutes.

  • Roll out 1 disk of dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate; refrigerate until ready to fill. Place a piece of parchment paper on an inverted baking sheet. Roll out the remaining disk of dough into a 12-inch round, transfer to the parchment and refrigerate until firm, about 30 minutes.

  • Transfer the dough (on the parchment) to a work surface. Using a fluted pastry wheel or a chef's knife, cut the dough into 14 to 16 half-inch-wide strips. Weave into a lattice on the parchment. Slide back onto the baking sheet and refrigerate until firm, about 30 minutes.

  • Pour the filling into the crust. Gently slide the lattice off the parchment and onto the fruit, adjusting as needed; trim the excess dough if needed, leaving a 1-inch overhang. Fold the overhanging dough under itself. Brush the lattice with the beaten egg and sprinkle with coarse sugar. Refrigerate the pie 30 minutes.

  • Position a rack in the lowest position of the oven and preheat to 400 degrees F. Place the pie on a foil-lined baking sheet and bake until the crust is deep golden brown and the filling is bubbling, about 1 1/2 hours. Transfer to a rack and let cool at least 2 hours.

  • Photograph by Ryan Liebe

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    This recipe is featured in:

    Thanksgiving Desserts: Pies and Beyond