Tart Morello Cherry Lattice Pie

1. Prepare Pie Dough Base

Take one disk of your Foolproof Double-Crust Pie Dough and roll it out into a circle. Lay it carefully into a 9-inch pie plate, ensuring it fits snugly. Place the dough-lined pie plate in the refrigerator for 30 minutes.

2. Prepare Lattice Strips

Roll out the second disk of dough into a rectangle and cut it into strips. Place the strips on a parchment-lined baking sheet and freeze them for about 30 minutes.

3. Macreate Cherries

While the dough is chilling, toss the pitted sour cherries with 1 cup of sugar in a large bowl and let them sit for an hour.

4. Prepare Cherry Filling

After an hour, drain the cherries, reserving ¼ cup of the juice. Combine the drained cherries, reserved juice, ¼ cup of cornstarch, ¼ teaspoon of cinnamon, ¼ teaspoon of almond extract, a pinch of salt, and up to ¼ cup more sugar if needed. Mix well.

5. Fill Pie

Spread the cherry mixture evenly into the dough-lined pie plate.

6. Assemble Lattice Top

Take the dough strips from the freezer and arrange them over the cherries in a lattice pattern. Let the strips soften for a few minutes if necessary.

7. Apply Egg Wash and Sugar

Brush the lattice with the lightly beaten egg white and sprinkle the remaining tablespoon of sugar over the top.

8. Bake Pie

Place the pie on a rimmed baking sheet and bake in a preheated oven at 425°F for about 25 minutes. Reduce the oven temperature to 375°F and continue baking for another 30 to 45 minutes until the crust is deep golden brown and the juices are bubbling.

9. Cool and Serve

Allow the pie to cool before serving to let the filling set properly. Enjoy your Tart Morello Cherry Lattice Pie with a scoop of vanilla ice cream or a dollop of whipped cream.