- Level: Intermediate
- Yield: 8 servings
- Nutritional Analysis Per Serving (1 of 8 servings): Calories 257, Total Fat 8 g, Saturated Fat 3 g, Carbohydrates 44 g, Dietary Fiber 2 g, Sugar 6 g, Protein 2 g, Cholesterol 20 mg, Sodium 138 mg
- Total: 1 hr 15 min
- Prep: 15 min
- Inactive: 20 min
- Cook: 40 min
- 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
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Directions
- Preheat the oven to 375 degrees F.
- In a spacious bowl, mix together the cherry pie filling, mixed berries, and kirsch. Let it rest aside.
- Carefully unroll the bottom crust onto a floured pie dish. Add the berry mixture into the unbaked crust. Use a pie pan as a template to trim a circle for the top crust from the pie crust sheet. Employ a lattice cutter to form a design, and dust each strip generously with flour to prevent sticking. Arrange the lattice strips over the pie and crimp the edges using a fork. Coat the top crust with the beaten egg and dust lightly with sugar. Bake for 40 minutes, or until bubbles form in the pie's center. Tent the pie with aluminum foil midway through the baking process. Allow it to rest for 20 minutes prior to slicing.
Why You'll Love This Pie
Imagine the irresistible aroma of sweet-tart cherries and berries bubbling through a golden, flaky lattice crustyour kitchen transformed into a bakery haven! This cherry pie with lattice top is an intermediate baker's dream: simple ingredients, stunning results, and a subtle kirsch kick that elevates every juicy bite without overpowering the fruit's natural zing.
Pro Tips for Lattice Perfection
- Preheat to 375F for even bakinggentle heat prevents burnt edges.
- Chill dough to 1/8-inch thickness; cut 12-14 even strips. Practice weaving on parchment: space strips 1 inch apart, fold back alternates, add cross-strips, unfold, and repeat for pro-level under-over magic.
- Crimp with a fork or knuckles for a secure, scalloped edge. Brush with egg, sprinkle sugar for shimmer and crunch. Foil-tent midway to keep it golden.
- Rest 20 minutes post-bakejuices set for clean, non-runny slices. Serve warm with vanilla ice cream to savor flaky layers and bursting fruit!
Enhance It Your Way
- Dot filling with butter or cornstarch-sugar mix for extra thickness and flavor.
- Start at 425F for 20 minutes, then drop to 375F for pro-level shine.
Perfect for holidays or summer gatherings, this rustic showstopper rewards your dough-handling skills with wow-worthy dessert every time. Roll up your sleevesthe juicy payoff awaits!
