Cherry Peach Lattice Pie (Printable Version)

# What You’ll Need:

→ Pie Dough (Double Crust)

01 - 1 cup unsalted butter (226 grams), cold and cubed
02 - 2 ½ cups all-purpose flour (300 grams)
03 - 1 tablespoon sugar (12 grams)
04 - ½ teaspoon salt (5 grams)
05 - 6 to 8 tablespoons ice water (90 to 120 milliliters)

→ Filling

06 - 3 cups sweet cherries (450 grams), pitted, fresh or frozen
07 - 3 cups peach slices (450 grams), peeled and sliced, fresh or frozen
08 - ¾ cup light brown sugar (150 grams), packed
09 - ¼ cup tapioca starch (32 grams)
10 - 1 tablespoon lemon juice (15 milliliters)
11 - 1 teaspoon vanilla extract (5 milliliters)
12 - ¼ teaspoon almond extract (1.25 milliliters), optional
13 - ⅛ teaspoon salt (0.5 gram)

→ Assembly

14 - 1 egg, beaten (for egg wash)

# Steps to Follow:

01 - In a food processor, combine flour, sugar, and salt. Pulse once or twice to mix. Add cold butter cubes and pulse 6–8 times until the mixture resembles coarse meal with pea-sized bits of butter. Drizzle in ice water, 1 tablespoon at a time, pulsing briefly after each addition, until the dough just begins to clump together. Turn out onto a floured surface and gently press into a ball. Divide into two disks, wrap in plastic, and refrigerate for at least 1 hour.
02 - In a large bowl, combine cherries and peaches. Add light brown sugar, tapioca starch, lemon juice, vanilla, almond extract (if using), and salt. Toss gently to coat. Let the mixture sit for 10–15 minutes to macerate and activate the starch.
03 - Preheat the oven to 400°F (200°C). Roll out one dough disk into a 12-inch (30 cm) circle and fit it into a 9-inch (23 cm) pie dish. Trim the edges. Pour in the fruit filling. Roll out the second disk and cut into ½-inch (1.25 cm) strips. Weave a lattice pattern over the top. Trim and crimp the edges to seal. You can make the decorative border from trimmings if desired. Brush the lattice and edges with egg wash and sprinkle with coarse sugar.
04 - Place the pie on a baking sheet to catch drips. Bake at 400°F (200°C) for 20 minutes. Reduce heat to 350°F (175°C) and bake for 40–45 minutes more, until the crust is golden brown and the filling is bubbly. Tent with foil if the crust starts to brown too much.
05 - Let the pie cool completely at room temperature for 3–4 hours so the filling can set. Serve on its own or with vanilla ice cream.

# Additional Notes:

01 - Cube and freeze the butter for 1 hour for a better dough texture. The colder the fat, the flakier the crust.
02 - Chill the dough for at least 1 hour (or overnight) to make rolling out easier and prevent shrinkage.
03 - Tapioca starch ensures a stable filling, but cornstarch can be used as an alternative.
04 - Macerate the fruit for 10–15 minutes to make the filling jammy instead of watery.
05 - Foil can be used to prevent the crust from burning if browning too quickly.
06 - Allow the pie to set completely before cutting to ensure the filling thickens properly.
07 - Leftover dough trimmings can be used for decorative edges or creative designs.
08 - The pie dough can be made up to 2 days ahead or frozen for up to 3 months. The baked pie can be stored at room temperature for 1 day.

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