Cherry Lattice Pie
|2 1/2||cups all-purpose flour|
|1/2||teaspoon sea salt, divided|
|1||cup (2 sticks) unsalted butter, well-chilled and cut into cubes|
|1/2||cup ice water|
|1 3/4||pounds (5 cups) fresh cherries, stemmed and pitted (or frozen cherries, partially thawed)|
|1/2||cup Stevia In The Raw®|
|2||tablespoons fresh lemon juice|
|2||tablespoons 2% milk|
|1||tablespoon Sugar In The Raw®, optional|
In a food processor, pulse flour and salt to combine. Add butter and pulse until the size of small peas. Add 6 tablespoons water and pulse 15 times. If dough is still dry, add more water, 1 tablespoon at a time, until dough just comes together. Divide dough in half, shape into discs, wrap in plastic wrap, and refrigerate at least 1 hour.
Preheat oven to 425°F. In a large bowl, combine cherries, stevia, cornstarch, and lemon juice. On a lightly floured surface, roll half the dough into a 12” circle. Transfer to a 9” pie pan, pressing gently into the corners. Trim edges so the dough hangs ¼” over the sides. Refrigerate.
Roll out the rest of the dough as above, and cut into ¾” wide strips. On a lightly floured cookie sheet, place half the dough strips ½” apart, then weave the remaining strips through them in a perpendicular, alternating over, under pattern. Remove crust from refrigerator and pour filling into it. Slide lattice off the cookie sheet directly on top of the pie. Trim lattice strips, leaving a ¼” overhang. Tuck ends of the strips under the edge of the bottom crust, then crimp the edge. Brush top of the pie with milk and sprinkle with sugar, if desired. Bake 30 minutes, then lower heat to 350°F and bake until the juices are thick and bubbling, about 25-30 minutes. Cool on a rack.
Per serving: 340 calories, 18g fat (12g saturated fat, 0.5g trans fat), 38g carbohydrates, 5g protein, 2g dietary fiber, 120mg sodium, 10g sugar