Lattice Topped Tart Cherry & Blueberry Pie

Recipe By: Calphalon Team  -  Originally Published: 10/21/2011

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Cherries and blueberries are the stars of this fabulous fruit pie.  The lattice crust makes for a pretty presentation for guests or your family.

  • Servings: Serves 6 - 8
  • Prep Time: Less than 60 Minutes
  • Cook Time: Less than 60 Minutes
  • Level: Intermediate
  • Course: Dessert

Ingredients

For the filling:

3 c. pitted cherries (fresh or unsweetened frozen; thaw if frozen)

1 c. blueberries (fresh or unsweetened frozen, thaw if frozen)

1 - 1 1/2 cups sugar

4 - 6 Tbsp. flour

2 - 3 drops almond extract

2 tsp. orange zest

1 - 2 Tbsp. butter, cut into bits

For the pastry:

2 c. all-purpose flour, sifted

1/2 tsp. salt

2/3 c. shortening

1/4 c. ice water

Directions

To prepare the filling, combine fruit, sugar, flour, almond extract, zest and butter in a large mixing bowl.  Set aside.

To prepare the two 9-in crusts, blend the flour and salt together with a fork.  Cut the shortening into the flour with a fork or pastry blender until the mixture begins to form “pea-size” pieces.  Add the ice water a few drops at a time and begin to combine by tossing with a fork.  The dough should not be sticky or wet, but moist enough to hold together in the shape of a ball. Wrap the dough and refrigerate for at least 30 minutes.

Remove dough from the refrigerator and divide it into two pieces, reserving 2/3 for the bottom crust and 1/3 for the lattice top.  Roll out the larger ball to fit a 9-in. ceramic pie plate and trim to fit. 

Fill dough-lined pie plate with the fruit mixture.  Preheat oven to 450°F/230°C.

Roll out the remaining dough.  Cut into strips approximately 1 inch wide by about 10 inches long.  Weave the strips across the face of the pie creating a lattice effect.  Crimp the edges together.

Bake at 450°F/230°C for 15 minutes, then reduce heat to 350°F/180°C and continue to bake for 25 - 30 minutes.  If edges start to brown too much, cover edges with foil.

Allow the pie to cool, then serve.  (Cherry pie is traditionally served cool.)

Recipe was created especially for the 9-in. Calphalon Ceramic Pie Plate.