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Cherry Pie with Lattice

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My first lattice pie

Created in this Craftsy class

Perfecting the Pie Crust taught by Evan Kleiman

Light and flaky crusts, the foundation of perfect pies, are within your reach with the help of chef and pie expert Evan Kleiman.

Other projects made as part of this class:

Food & Cooking
Rhubarb Pie #2
Food & Cooking
Blueberry Pie
View all class projects »

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Here are some details about my project:
Category Food & Cooking
Ingredient Grains
Method Bake
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Share a little about the ingredients and techniques used to create this dish/item. Filling: frozen dark red cherries, 2.5 pounds, thawed -- They were quite juicy. 2 tsp almond extract 2.5 Tbsp Z-Sweet + 2.5 Tbsp sugar with 3 Tbsp instant clear gel, stirred together 2 Tbsp Tapioca starch pinch of salt Bottom crust -- (I had to change for the top because this one wouldn't hold together enough for lattice strips. So this made 2 bottom crusts. One will be for a future pie. Then I had to remake dough for the strips. 3 oz almond flour made in the dry jar of a Vitamix (food process would also work) from raw almonds that still had their skins on. 12 oz flour (I tried 9 first, but apparently the almond flour didn't act like flour in this dough, so I treated it like an adjunct ingredient outside of the 1-2-3 ratio. 8 oz of organic, mechanically pressed palm oil with 0 trans fats -- Spectrum brand. This was a very soft shortening. I needed to freeze the dough between making it and rolling it out. 1 tsp salt 1 tsp baking powder, 2 Tbsp sugar. Lattice strips: 6 oz flour 4 oz Earth Balance sticks 2 oz cold water 1/2 tsp salt 1/2 tsp baking powder 1 Tbsp sugar I brushed the top with: 1 Tbsp Agave syrup, 1Tbsp earth balance, and 2 Tbsp Silk soymilk, heated to melting in a microwave.

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What are you most proud of? That I didn't give up when the first dough clearly wasn't going to make lattice strips. I have never made them before and I had a though -- Oh well -- it didn't turn out -- bake it without them. But instead I made a half-batch of a more elastic dough. I always thought that lattices were insanely difficult. This class showed me how to do that. I _love_ the way this turned out.

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What advice would you give someone starting this project? Go for it!

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beautiful result! Is this with the same mixture of walnut+earth balance sticks? By the way: I found here in Hong Kong some earth balance shortening sticks: is this what you are using when you mention "sticks" by this brand? thank you!

09/21/2013 Flag

Hi ilamilam,

09/22/2013 Flag

Hi Ilamilam,

09/22/2013 Flag

I found this link on the Earth Balance website: This person uses half buttery and half shortening sticks to get the multiple melting points that Evan was telling us about! I'll look for those shortening sticks!

09/22/2013 Flag

Hi Ilamilam, I didn't put walnut oil in this one. The top used just the Earth Balance sticks for the fat. I am very happy you found the Earth Balance sticks! I am interested to see if you also think they are easier to use for pastry than the tub version.

09/22/2013 Flag

I just checked and they are called Earth Balance Vegan Buttery Sticks. I should see if I can get some Earth Balance shortening sticks to try. I tried the Spectrum brand shortening on the bottom crust for this one and it was very soft, maybe too soft -- its made from palm oil.

09/22/2013 Flag