Light Classic Cherry Lattice Pie

Instructions

1. 1

   Prepare the pastry: In a bowl, mix the all-purpose flour, salt, and 10 g of the granulated sugar.

2. 2

   Add the cold unsalted butter in small cubes. Rub it into the flour with your fingertips until the mixture looks like coarse crumbs with a few pea-sized butter pieces remaining.

3. 3

   Add the ice water gradually, 1 tablespoon at a time, mixing gently just until the dough comes together. Do not overwork it.

4. 4

   Divide the dough into two portions, one slightly larger for the base and one smaller for the lattice. Flatten into discs, wrap, and chill for 30 minutes.

5. 5

   Prepare the cherry filling: In a bowl, combine the fresh pitted cherries, remaining 30 g granulated sugar, cornstarch, lemon juice, and almond extract. Mix gently and let stand for 10 minutes.

6. 6

   Preheat the oven to 190°C / 375°F.

7. 7

   Roll out the larger dough disc on a lightly floured surface and fit it into a small pie dish, about 15 cm / 6 inches wide. Trim the edges neatly.

8. 8

   Spoon the cherry filling into the crust, spreading it evenly.

9. 9

   Roll out the smaller dough disc and cut it into thin strips. Arrange the strips over the cherry filling in a lattice pattern.

10. 10

    Press the lattice strips gently onto the bottom crust edges and crimp or pinch to seal.

11. 11

    Bake for 35 to 40 minutes, or until the crust is lightly golden and the cherry filling is bubbling.

12. 12

    Let the pie cool for at least 30 minutes before slicing so the filling can set properly.