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Flavorful Sour Cherry Lattice Pie with Cardamom Twist

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A delightful cherry pie featuring tart sour cherries and a warm cardamom twist, topped with a golden, flaky lattice crust. Perfect for seasonal gatherings and easy to make with simple ingredients.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour, plus extra for dusting
  • 1 teaspoon salt
  • 1 tablespoon sugar (optional)
  • 1 cup (226g) unsalted butter, cold and cut into small cubes
  • 6–8 tablespoons ice water
  • 5 cups (700g) fresh or frozen sour cherries, pitted
  • 1 cup (200g) granulated sugar
  • 3 tablespoons cornstarch (or arrowroot powder)
  • 1 teaspoon ground cardamom
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1 egg, beaten (for egg wash)
  • 1 tablespoon coarse sugar (optional)

Instructions

  1. In a large bowl, whisk together 2 ½ cups flour, salt, and sugar. Add cold butter cubes and cut into flour until mixture resembles coarse crumbs with pea-sized pieces.
  2. Sprinkle 6 tablespoons ice water over mixture and gently mix with a fork. Add more water 1 tablespoon at a time if dough doesn’t come together. Form dough into two disks, wrap in plastic, and chill for at least 30 minutes.
  3. In a medium bowl, combine pitted sour cherries, sugar, cornstarch, cardamom, lemon juice, vanilla extract, and a pinch of salt. Stir until cherries are evenly coated.
  4. Roll out one dough disk on a floured surface into a 12-inch circle. Transfer to pie dish, letting edges hang over slightly. Trim uneven parts after adding filling.
  5. Pour cherry filling into crust, spreading evenly.
  6. Roll out second dough disk and cut into ½-inch strips. Lay half the strips across pie spaced evenly. Fold back every other strip halfway, lay a perpendicular strip, unfold strips, fold back alternate strips, add another perpendicular strip. Repeat until lattice is complete. Trim excess dough and press edges to seal.
  7. Brush lattice and edges with beaten egg. Sprinkle coarse sugar on top if desired.
  8. Preheat oven to 400°F (200°C). Place pie on baking sheet and bake for 20 minutes. Reduce heat to 350°F (175°C) and bake for another 35-40 minutes until crust is golden and filling bubbly. Cover edges with foil halfway through if browning too fast.
  9. Let pie cool on wire rack for at least 2 hours before slicing.

Notes

Keep dough, butter, and tools cold to ensure a flaky crust. Don’t overwork the dough to avoid toughness. Use fresh or well-thawed cherries and drain well to prevent watery filling. Cover pie edges with foil halfway through baking to prevent burning. Let pie cool completely before slicing for clean cuts. For vegan version, substitute butter with vegan margarine and egg wash with almond milk or aquafaba.

Nutrition

Keywords: sour cherry pie, cherry lattice pie, cardamom pie, homemade cherry pie, lattice crust, easy cherry pie, seasonal dessert, tart cherry pie

Find it online: https://yumnode.com/flavorful-sour-cherry-lattice-pie-recipe-with-cardamom-twist-easy-homemade-dessert/