Photo: Cherry Pie with Lattice Top Recipe
Ingredients
- 1 can cherry pie filling
- 12 ounces frozen mixed berries, drained
- 1 tablespoon Kirsch (cherry liqueur)
- 1 box ready made pie crust
- Flour, for dusting
- 1 egg, lightly beaten
- 1 tablespoon sugar
Directions
Preheat oven to 375 degrees F.
In a large bowl, combine cherry pie filling, mixed berries and kirsch. Set aside.
Gently unfold bottom crust onto floured pie dish. Pour berry filling into unbaked crust. Using a pie pan as a guide, cut a circle for the top crust from a sheet of pie crust. Use a lattice cutter to create a pattern, and generously flour each piece so that pieces of lattice do not stick. Top pie with lattice strips and flute the edge of the pie with a fork. Brush top crust with beaten egg and sprinkle lightly with sugar. Bake for 40 minutes, or until bubbling appears in the middle of pie. Cover pie with aluminum foil halfway through baking. Let sit for 20 minutes before serving.
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By Baker in PA
PA
on May 20, 2010
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This pie is so very good and very easy to make. The only changes I made were, I did not put in the alcohol and I used 1 1/2 tablespoons of corn starch. Plus, I made a homemade pie crust. This is a keeper!!
By mindyeruiz
McAllen
on December 18, 2009
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I am not a big baker, so this recipe was great for me. I would change a couple things however. I used limon cello instead of kirsch. It adds some tartness to it. I only had frozen strawberries, so I used a little less than the recipe called for- I thought that worked great. Also, the canned cherry filling.... This is what makes it taste store-bought for all those folks who commented on that. Take the extra 20 minutes of preptime, buy some cherries, put them in a saucepan with butter, sugar, and a little water, and make a cherry reduction. You can do this ahead of time and refrigerate it. This will make a huge difference, and it really isn't hard at all. I like the simplicity of this recipe a lot. The concept can be made into many variations. Give it a try!
By shannon.coons_9...
Parker, CO
on November 25, 2009
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What a snap!. I used frozen dark sweet cherries (16 oz. and a can of light cherry pie filling. I love the mix of the bright red and dark cherries. I didn't have cherry liqueur so I used amaretto instead and a drop of almond extract. I make my own woven lattice top with my scalloped cutter...presentation is everything after all. Ten minutes later and the pie is in the oven.
Read all 24 reviews