Cherry-Berry Lattice Pie

Recipe Ingredients

		For Crust
2 cups	125g / 4.4oz	All purpose flour
5 tablespoons	75ml	Sugar
1/2 teaspoon	2.5ml	Salt
3/4 cup	148g / 5.2oz	Chilled unsalted butter - cut into 1/2-inch
1		Egg (large)
2 tablespoons	30ml	Milk - (or more)
		For Filling
4 cups	250g / 8.8oz	Fresh cherries - (about 1 1/2 pounds), pitted, halved
2 cups	474ml	Fresh blackberries or boysenberries or frozen, thawed, drained
3/4 cup	148g / 5.2oz	Sugar
2 tablespoons	30ml	Quick-cooking tapioca
2 teaspoons	10ml	Fresh lemon juice
1/4 teaspoon	1.3ml	Vanilla extract
2 tablespoons	30ml	Unsalted butter - (1/4 stick)
		Sugar

Recipe Instructions

Make crust:

Blend flour, sugar and salt in processor. Add butter. Using on/off turns, process until mixture resembles very coarse meal. Beat egg with 2 tablespoons milk; add to processor. Blend until moist clumps form, adding more milk by tablespoonfuls if dough is dry. Gather dough into ball; divide into 2 pieces, 1 slightly larger than the other. Flatten each piece into disk and wrap in plastic; refrigerate 1 hour. (Can be made 1 day ahead. Keep refrigerated. Let soften slightly at room temperature before rolling out.)

Make filling:

Combine first 6 ingredients in large bowl; toss to blend. Let stand until tapioca is translucent, tossing occasionally, about 35 minutes.

Preheat oven to 400F.

Roll out larger dough disk on floured surface to 13-inch round; transfer to 9-inch-diameter deep-dish glass pie dish with 1 3/4-inch-high sides. Spoon in filling; dot with butter. Roll out remaining dough disk to 7 x 11-inch rectangle. Cut lengthwise into 10 generous 1/2-inch-wide strips (reserve remaining dough for another use). Arrange 5 strips across pie. Form lattice by arranging 5 strips diagonally across first strips.

Cut overhang of bottom crust and strips to 3/4 inch. Fold under; crimp edge decoratively. Sprinkle lattice with sugar. Place pie on baking sheet; bake 30 minutes. Cover edge with foil. Continue to bake until filling bubbles thickly, about 50 minutes longer. Cool at least 45 minutes. Serve warm or at room temperature.

Source:
Bon Appetit, May 1999

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