Use decorative leaves to hide where the braided strips meet.
Next, place the braided strips around the edge and trim. Trim the strips, and press into the dough. To assemble, arrange the strips of dough atop the filling, forming a lattice.If you have dough leftover, you may choose to cutout decorative leaves using a pairing knife. Repeat with the remaining strips until you have enough braided pieces to cover the edge of the pie. Take three strips and press the tops together using your thumb or a weighted surface. Using a ruler, cut 6 strips (each 1/4” wide). To create the braided crust, re-roll out the remaining scraps of dough into a large rectangle about 1/8” in thickness and 12” long.Using a ruler, cut 12 strips (each 1/2” wide and at about 11” long) with a sharp knife or a pastry wheel. On a lightly floured, cold surface, roll out the remaining dough to form a large rectangle about 1/4” thickness.Pour the cooled, cherry filling into the prepared bottom crust and place back in the refrigerator while you prepare the lattice strips. On a lightly floured, cold surface, roll out one half of the dough into a 12” circle, about 1/8” thick and fit into the bottom of a 9” pie plate.Cut the ball of dough in half and wrap each half in plastic wrap. Place the dough on a floured surface and roll into a ball.With the machine running, pour the ice water down the feed tube (cubes removed) and then pulse the machine until the dough begins to form a ball. Add the butter and shortening and pulse 8 to 12 times, or until the butter is the size of peas.Then, place the flour, salt and sugar into the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Dice the butter and return to the refrigerator.If you desire a thicker filling, add a bit more cornstarch and let simmer. Let simmer until the cherry filling has thickened to your desired consistency or for about five minutes, let cool.Reduce the heat, add the lemon juice, vanilla and Cointreau and stir to combine.Add mixture to the cherries and stir to thoroughly combine. In a bowl, whisk together the sugar, cornstarch, salt and cinnamon.Stirring often, heat the cherries until they release their juices and come to a simmer, about 10 to 15 minutes. Place cherries into a saucepan over medium high heat and cover.5-6 cups frozen cherries (I use a mix of frozen Dark Tart and Dark Sweet Cherries).I served this Cherry Pie at the Feast + Fable Holiday Gathering and it was a huge hit! Read more about the collaboration here! Just note, a little goes a long way, as the holiday notes can quickly overpower the cherry pie. Packed with a symphony of winter spices like cardamom, peru balsam, vanilla and clove it makes for the perfect holiday pairing. Lastly, if you’re serving this cherry pie over the holidays, jazz it up a bit with a scoop of Jeni’s Spiced Sweet Cream. You can also make the filling ahead and refrigerate overnight with the dough to make for easy assembling in the morning! It allows you to get the thickness just right and gives you wiggle room if you want to add in a bit more cornstarch. While some cherry pie recipes call for the filling to be mixed cold and poured into the pie plate, I like to simmer mine on the stove first.
#Braided lattice pie crust full#
It uses both butter and shortening, making it easier to work with and full of flavor (this coming from someone who has launched pie dough out the door in a fit of fury). While you can certainly opt for store bought crust, I think you should give Ina Garten’s foolproof recipe a chance.
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