Cherry Lattice Pie

A classic cherry lattice pie, made with less sugar using Stevia In The Raw.

• Preparation Time: 30 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 30 mins
• Calories: 348 Calories

Ingredients

• ¼ cup cornstarch
• 2 ½ cups all-purpose flour
• 2 tablespoons fresh lemon juice
• ½ cup ice water
• 2 tablespoons 2% milk
• ½ cup Stevia In The Raw®
• 1 tablespoon Stevia In The Raw®
• ½ teaspoon sea salt, divided
• 1 cup unsalted butter, well chilled and cut into cubes

Recipe Instructions

Step 1

Preheat oven to 425 degrees F.

Step 2

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.)

Step 3

Divide dough in half, shape into discs, wrap in plastic wrap, and refrigerate at least 1 hour.

Step 4

In a large bowl, combine cherries, stevia, cornstarch, and lemon juice.

Step 5

On a lightly floured surface, roll half the dough into a 12-inch circle.

Step 6

Transfer to a 9-inch pie pan, pressing gently into the corners. Trim edges so the dough hangs 1/4 inch over the sides. Refrigerate.

Step 7

Roll out the rest of the dough as above, and cut into 3/4-inch wide strips.

Step 8

On a lightly floured cookie sheet, place half the dough strips 1/2-inch apart, then weave the remaining strips through them in a perpendicular, alternating over, under pattern.

Step 9

Remove crust from refrigerator and pour filling into it.

Step 10

Slide lattice off the cookie sheet directly on top of the pie.

Step 11

Trim lattice strips, leaving a 1/4-inch overhang.

Step 12

Tuck ends of the strips under the edge of the bottom crust, then crimp the edge.

Step 13

Brush top of the pie with milk and sprinkle with Sugar In The Raw, if desired.

Step 14

Bake 30 minutes, then lower heat to 350 degrees F and bake until the juices are thick and bubbling, about 25 to 30 minutes.

Step 15

Cool on a rack.