Wednesday, November 24, 2010

Cherry Pie with Lattice Top

This is was my first attempt at making pie- ever. Of course, I had to make the crust from scratch. I had heard horror stories about the finicky nature of pie crust, so I set off on this adventure with trepidations (to say the least). However, I was pleasantly surprised and quite satisfied with the final end result. Here is the recipe I used for the pie crust:


2 cups all-purpose flour
1 teaspoon salt
1 cup shortening
1/2 cup water


In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half, and shape into balls. Wrap in plastic, and refrigerate for 4 hours or overnight.

Roll out dough on a floured counter. Don't over work it. Use half for the bottom and the other half for the lattice top.I did use ready cherry pie filling but I wanted to take it one step at a time with the "first ever" accomplishments. :)

I admit, it went pretty straight forward, and even the lattice top was not as complicated as I thought it would be. And it sure looked beautiful, especially for a first try. :)


Apple Pie with Lattice Top

I am a cake girl, I confess. Pies are not my "thing". But for the sake of American tradition, I had to make a couple of pies this Thanksgiving. :) So, this is how it went...


1 recipe pastry for a 9 inch double crust pie
(for the recipe I used, click here:
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/4 cup water
1/2 cup white sugar
1/2 cup packed brown sugar
8 Granny Smith apples - peeled, cored and sliced


Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.

Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.

Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.

I was actually quite impressed with myself, being as this was the first time ever I made a pie- I made the pie crust and the filling from scratch, and I also did the lattice top. My guests loved the pie by the way... :) So, it was worth it after all.:)

Recipe adapted from:

Print recipe

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