Lattice Cherry Pie
Piecrust:
2 cups all-purpose flour
11/4 teaspoons sugar
1/2 teaspoon salt
3/4 cup solid vegetable shortening
1 egg, separated
11/4 teaspoons distilled white vinegar
1/4 cup cold water
Filling:
11/2 cups sugar
1/4 cup cornstarch
2 cans (14.5 ounces each) pitted tart red cherries, packed in water, drained and 3/4 cup liquid reserved
1 tablespoon unsalted butter
1/2 teaspoon almond extract
4 to 5 drops red food coloring
Milk and sugar, for crust
Recipe Directions
1. Crust: Combine flour, sugar, salt in bowl. Cut in shortening with pastry blender or two knives until crumbly.
2. Lightly beat egg white; reserve 1 tablespoon white in small dish. Beat together remaining white, yolk, vinegar and water in small cup. Stir into dough with fork until dough sticks together. Gather dough together. Divide in half. Flatten each half into a disk. Wrap in plastic; chill for at least 1 hour.
3. Filling: Combine 3/4 cup sugar and cornstarch in saucepan. Stir in reserved 3/4 cup cherry liquid. Bring to boiling, stirring constantly with whisk; cook 1 minute. Whisk in butter, almond extract, food coloring and remaining sugar. Remove from heat. Fold in cherries. Let cool.
4. Roll 1 dough disk into 12-inch round on floured surface. Fit into 9-inch pie plate. Trim off excess dough. Brush bottom of crust with reserved egg white. Let dry.
5. Roll remaining dough disk into 10-inch round. Cut 1/2-inch-wide strips for lattice top (photo 1, left). Weave strips in lattice design over top (photo 2). Trim off excess pastry. Pinch rim to make fluted edge (photo 3). Brush strips lightly with milk. Sprinkle with sugar.
6. Bake in 400° oven 10 minutes. Reduce temperature to 375°. Bake 35 minutes, until crust is golden and filling bubbles. If crust browns too quickly, cover edge with foil strips during last 10 minutes. Cool on rack.