Rainier Cherry Pie with Lattice Crust
A mix of Bing and Rainier Cherries and a lattice crust for a perfect summer pie adapted from Fruitful by Brian Nickolson and Sarah Huck.
Servings: 6
Ingredients
1 Pie Crust Recipe
- 1 pound bing cherries
- 1 pound Rainier cherries
- 3/4 cup sugar
- juice of half of lemon
- 2 tablespoons instant tapioca original recipe uses cornstarch
- milk or cream for brushing on crush original recipe uses an egg wash
Instructions
- Whisk flour, sugar, salt together. Add cold butter that has been cut into small pieces. Use a pastry cutter or food processor to incorporate butter until it is in small pea sized pieces. Add water, slowly.
- Form into a dough ball, wrap in plastic and refrigerate for one hour.
- Preheat oven to 425 degrees
Pie Filling
- Seed all cherries and place in a bowl.
- Add in tapioca or cornstarch, sugar, salt, lemon juice and vanilla. Allow to stand for 15 minutes. Take out pie dough and allow that to stand for 10 minutes until warm enough to roll out.
- Divide in half. Roll out half and place into a pie pan.
- Put in cherries.
- Use the remaining pie dough to roll and cut long and short strips to form a lattice crust.
- Bake at 425 for 45-50 minutes or until golden brown.
Notes
There is a recipe for a pie crust, very similar to my own. I used my own, because I am so familiar with it and it works for me. The original recipe uses three types of cherries. I only used two.