Penelope's Recipe Box

Making a lattice crust isn’t that difficult. It’s just the under-over or over-under part that can get complicated if you lose track of which part you just did. But it’s definitely worth it, especially when you can see all those beautiful berries underneath. That’s what love is — great looking fruit you can’t at without messing up all your hard work.

The Crust

The Zen Master’s Pie Crust for a double crust pie. Cut strips for a Lattice Pie Crust

The Filling

1. ⅓ cup toasted almonds
2. ⅔ cup sugar (if you’re using sweet cherries, 1 ⅓ cup, if you’re using sour cherries)
3. 3 tbs cornstarch
4. 5 cups pitted sweet or sour cherries
5. ¼ tsp salt
6. 2 tbs unsalted butter, cut into bits

Preheat the oven to 425°.

 In a food processor or blender, combine the almonds, sugar and cornstarch

Whirl until the nuts are pulverized

In a large bowl, combine the almonds, sugar and cornstarch, cherries, sugar mixture and salt, and toss until combined.

Pile the fruit into the bottom pie crust Dot with bits of butter.

Trim and flute the edges

 Lattice weave the top

Bake for 25 minutes, then reduce the heat to 350° and bake until the juices are bubbling and the top is browned, about 35 minutes longer