Thursday, July 22, 2010


Fresh Apple & Rainier Cherry Pie with a Lattice Crust

Oh my another pie! This is becoming a ritual. Thanks CIA (Baking at Home with The Culinary Institute of America), I love you! Sorry foodies, I bet you're sick of hearing about my CIA book but I really enjoy learning and this book is like the bakers bible. You are never too old or young to learn new techniques no matter what the topic. Especially if the end results are a delicious pie.

Today was clean out the fridge day before I take another trip to the grocery store(s). In my fruit drawer I had some rainier cherries that needed to be used. I also had some apples. I bought waaay to much. And pies are just the thing to use up delicious sweet organic fruits. Christopher said that the rainier cherries looked like a baby apple so I thought why not combine them and make a pie.

Printable Recipe
Fresh Apple & Rainier Cherry Filling, A modified pie filling.
2 Apples (peeled, cored and chopped)
3 Cups Rainier Cherries (pitted and halved)
1/4 Cup Light Brown Sugar
3 tbsp Cornstarch (whisk until smooth with 1/4 cup of water and set aside)
1/2 tsp Cinnamon
1/4 tsp Nutmeg
1/4 tsp Salt
1-1/2 tbsp Fresh Lemon Juice
3/4 Cup Water

1. Prepare cherries & apples ahead of time. Stir together the sugar, cinnamon, nutmeg, and salt in a saucepan. Add water and lemon juice and bring to a boil over high heat. Gradually add the corn starch mixture whisking constantly, and return to a boil. Add the cherries and simmer for another minute. Then add apples for a a few seconds and mix well. Remove from pan and stir in butter. Transfer the cherry/ apple filling to a shallow bowl or pan and cover. Cool in refrigerator until completely chilled, about 30 minutes.

In the meantime, prepare the pie dough.

CIA's Single Crust Pie Dough
1-1/3 Cups All-Purpose Flour (plus extra for dusting)
1/2 tsp Salt
1/2 Cup Cold Unsalted Butter (or lard, or vegetable shortening, diced (or a combination of butter and shortening equal to 1/2 cup)
1/4 Cup Ice Water, or as needed

1. Stir together the flour and salt and cut fat into the flour using a food processor, pastry blender or two knives.

2. For pies with liquid fillings like custard or cooked fruit fillings, the bits of fat should be evenly small and should resemble a coarse meal.

3. Drizzle few tablespoon of ice water over the surface of the flour mixture and quickly rub the water into the flour. Continue to add add the water a tablespoon or so at a time until the dough holds together when you press a handful of it into a ball. Dough should be evenly moist, not wet and shaggy and rough in appearance.

4. Turn the dough out onto lightly floured work surface. Gather and press the dough into a ball. Pat the ball into an even disk, wrap well, and let chill in the fridge for 20 minutes.

5. Unwrap the dough, divide in half and place one dough on a lightly floured work surface and scatter a little flour on top. Roll out dough for the bottom crust of the pie. About 13 inches in diameter (for a 9 inch pie pan). Pour the filling mounding it slightly. 

6. Roll out the second dough. Cut the dough into 14-16 strips about 1/2 inch wide using a pairing knife or pastry wheel. I used my pizza cutter and I didn't measure the strips. Too lazy. And yes, the photo below is a photo of my CIA book for your viewing pleasure. Visual stimulation is awesome.

7. Brush the rim of the pie shell with egg wash. Lay half of the strips over the pie filling, parallel to each other and spaced about 1/2 inch apart. Fold every other strip in half, back on itself. Lay down another strip perpendicular to the first set, so that it crosses every other strip already on the pie, then unfold the strips. Fold back the alternate  strips and add another perpendicular strip, then unfold the strips. Continue folding back alternate strips and weaving a  lattice. Trim the access dough so that the edges of the dough are almost even with the edges of the pan and crimp the edges to seal. Brush the lattice evenly and lightly with egg wash.

8. Place the pie on a baking sheet and transfer to the preheated oven at 425 for 30-40 minutes or until the crust is lightly browned. Let the pie sit for 20 minutes before serving. 

This is the pie before baking in the oven. 

And this is after the pie has been baked. How lovely! My house smelled so deliciously sweet and buttery.

I wish I could share this piece of heaven with you. Perhaps virtually you can enjoy this slice. Happy baking my foodie friends!
Pin It
Dummy placeholder (20px)

21 Reactions to this post

Add Comment
  1. Hannah said... July 22, 2010 at 11:03 PM

    Yumm! I am going to have to get that cookbook!

  2. Monet said... July 23, 2010 at 1:15 AM

    What a lovely lattice! As much as I've baked pies, I've yet to make a lattice. I need to get on it though, especially after seeing your stunning pictures.

  3. Judy said... July 23, 2010 at 1:29 AM

    Maybe I need to get a copy of this CIA book. :) This looks so amazing. We just special ordered some high grade rainiers (a once a year indulgence) and I was trying to think of something to make w/ them but they're all gone already! I left a small gift for you. Stop by when you have the chance. Have a great weekend.

  4. Debbie said... July 23, 2010 at 4:21 AM

    YEAH! I love love love Rainier Cherries. Even though I live in Texas I saw them in the store last week and thought that I should make a pie with them. Thanks for the perfect timing!

  5. ~Lisa~ said... July 23, 2010 at 7:10 AM

    Rainier cherries are my favorite! And I love making pies, thank you mamas! And the CIA book rules, seriously (=

  6. Rachel said... July 23, 2010 at 8:34 AM

    How do you find the time to make all these amazing foods with a little one running around? You're like my foodie mommy mentor, haha! I keep saying I'm going to try one of the yummy pie recipes you posted, but I really am going to try this because I have all of the ingredients in my kitchen! Love when that happens :)

  7. The Urban Baker said... July 23, 2010 at 8:43 AM

    that's gorgeous! I have always wanted to do a lattice crust. i am now motivated! yum

  8. Sooki said... July 23, 2010 at 9:30 AM

    your lattice work is perfect!! looks delicious!

  9. ~Lisa~ said... July 23, 2010 at 12:17 PM

    Thanks ladies. The lattice crust was so fun to make. The CIA book is a must have for all bakers. With a toddler in the house, I plan a lot. He loves to help and nap time is when I get a lot done. Thanks for all your kind comments (=

  10. Tanantha P. said... July 23, 2010 at 2:54 PM

    Your pie is gorgeous Lisa!! I love Rainier cherries! The mix of cherries and apple is wonderful. You did such a great job. It looks so beautiful. Now you make me want to bake pie!

  11. Justin said... July 23, 2010 at 3:08 PM

    i don't see any pie baking in my near future because of the heat wave we've been having, but that looks really well done

  12. Sommer J said... July 23, 2010 at 4:55 PM

    Yes I am so buying this book! Looking forward to canning some summer fruit for the fall and winter and this pie dough recipe sounds like a winner.

  13. ~Lisa~ said... July 23, 2010 at 7:50 PM

    Thank you Tanantha! I have a doggie like yours (=

    @ Justin, actually this pie was made last weekend (= I like to have some posts in the queue for easy posting.

    @ Sommer J, the book is a must! And pies are great during the fall and winter (=

  14. baking.serendipity said... July 23, 2010 at 8:43 PM

    You rock at these pies, girl! I love the fruit combination :)

  15. said... July 23, 2010 at 10:12 PM

    Beautiful pie, what great lattice work. I have to go look at the book you mentioned.

  16. Chef Dennis said... July 23, 2010 at 10:31 PM

    what a beautiful pie!! I have never seen an apple cherry pie, but it sounds delicious! your pie crust looks perfect too, I hate to say I have never made a lattice crust, you did a really good job with it!

  17. Lauren Zabaneh said... July 24, 2010 at 8:42 AM

    This looks great! you did an awesome job on that lattice top, my friend! I remember the first time I did a lattice top, I thought, "I don't need directions, I'll just wing it." Yeah, I bet you can imagine how that turned out. Totally ugly. I think the cherries and apples together sounded awesome. My kids would have said the same thing about the "baby apples" so cute.

  18. ~Lisa~ said... July 24, 2010 at 11:43 AM

    @ Sarah I still have to make that peach pie of your (=

    @ mydanishkitchen, thank you it was fun making it!

    @ Chef Dennis, thank you so much! I love learning new techniques.

    @ Lauren, hey stranger! Believe me I've done that too with other projects. Just goes to show you, following directions when your baking, makes a ton a difference (=

  19. The Cooking Photographer said... July 25, 2010 at 6:55 PM

    Your pie is so beautiful it's almost a shame to slice it!


  20. oneordinaryday said... August 20, 2010 at 7:37 PM

    Beautiful pie. Love that lattice crust!

  21. Renuka said... January 5, 2011 at 8:32 PM

    Looks delish... I understand when you say 'piece of heaven' :)