If you're not already as in love with sour cherries as we are, this pie from Hungry Pigeon in Philadelphia will definitely have you crushing. Unlike a traditional cherry pie, this one balances the sour cherries' tartness with a hit of sweetness from dried sour cherries reconstituted with kirsch (cherry brandy).
Making a lattice can be tricky, but it's easier than you think (check out our video to see the technique in action). Once you have a handle on it, play around with more strips in your lattice, or even try a braided lattice. We believe in you.
To learn more, read "Night Shift."
Sour Cherry Lattice Pie
Recipe adapted from Scott Schroeder and Pat O'Malley, Hungry Pigeon, Philadelphia, PA
Yield: 6 to 8 servings
Prep Time: 30 minutes, plus steeping, chilling and cooling time
Cook Time: 50 minutes
Total Time: 1 hour and 20 minutes, plus steeping, chilling and cooling time
For the Pie Filling:
4 cups frozen sour cherries
⅔ cup dried sour cherries
7 tablespoons kirsch cherry brandy
¼ cup granulated sugar
2 tablespoons orange juice
2 tablespoons butter, unsalted
1 tablespoon lemon zest
½ teaspoon ground cinnamon
1 tablespoon cornstarch
1 tablespoon Cointreau
For the Pie Dough:
1¾ cups all-purpose flour
1½ cups cake flour
1 teaspoon salt
2 sticks, plus 2 tablespoons, unsalted butter, cubed and chilled
⅓ cup cold water
1 teaspoon lemon juice
1 egg, beaten, for brushing
Granulated sugar, for garnish
1. Make the filling: In a medium saucepan, combine the frozen and dried cherries, kirsch, sugar, orange juice, butter, lemon zest and cinnamon. Bring to a simmer, then shut off the heat and allow the mixture to steep for 1 hour. In a small bowl, mix the cornstarch with 2 tablespoons of juice from the cherry mixture until smooth, then return to the pot. Bring the mixture to a boil and cook until thickened 2 minutes. Remove from the heat and stir in the Cointreau. Let cool completely.
2. While the filling steeps, make the pie dough: In a medium bowl, whisk together the all-purpose flour, cake flour and salt. Using your fingers, work in the cold butter until pea-sized clumps form. Stir in the water and lemon juice until a dough comes together. Wrap in plastic wrap and refrigerate for 1 hour. Divide the dough in half and, on a lightly floured work surface, roll each half into a 12-inch circle, ⅙ inch thick.
3. Preheat the oven to 375º. Line the inside of a 9-inch pie dish with one of the circles of dough, allowing a slight overhang. Fill the pie with the cooled filling and brush the edges with some of the beaten egg.
4. Cut the other circle of dough into eight 1-inch strips. Layer 4 strips horizontally, then pull alternating strips back and lay the other strips perpendicularly. Trim off extra dough, then roll up the edge to make a rim around the dish. Using your fingers, crimp the edges of the pie.
5. Brush the dough with more beaten egg, then sprinkle with granulated sugar. Bake until the crust is golden brown and the filling is bubbling, 45 minutes. Remove from the oven and allow to cool for 15 minutes. Serve slightly warm.