Noreen Lambert has done it again! She has a series out on her YouTube cooking channel and her website called Pies-Giving. Once a week, she is uploading a new pie for all of us to enjoy during the holidays. Let me just say that I have already made 2 of them and they are wonderful. Noreen was so kind to dedicate this scrumptious Vanilla Almond Cherry Lattice Pie recipe to me. A couple of weeks ago, I had mentioned that my all-time favorite pie was a good, old-fashioned Cherry Pie and boy did she kick this up 10 notches!! Simply delicious! Noreen, this Thanksgiving season, Today’s Modern Family is extra thankful for you and all you do for us cooks out here who are trying to live well and cook good, realistic and affordable food for our families. I am extra thankful for your friendship. Without further ado, Noreen’s recipe is below. Be sure to check out our TMF TV and watch Noreen put this pie together. Yum-O!
1 recipe of Cream Cheese Pie Crust (Go to www.noreenskitchen.com for the recipe)
2 – 14 ounce cans Tart red cherries Drained
2 – 14 ounce cans tart red cherries with liquid
1 cup granulated sugar
1/4 cup corn starch
1 tablespoon vanilla paste
1/4 cup Torani almond syrup or 1 teaspoon almond extract
1 tablespoon water
2 tablespoons coarse sugar
Step by Step Instructions
Preheat oven to 375 degrees.
Divide dough into two discs. Roll out one disk and fit it into a 9 inch deep dish pie plate.
Roll out the other disk and place it on a baking sheet lined with parchment. This will be your top crust. Cut this crust using a pastry wheel or pizza cutter into 1/2 inch strips.
Place both the pie plate and the top crust into the fridge while you prepare the rest of the pie.
Mix sugar and corn starch together very well in a medium saucepan.
Add cherries and the liquid, stir well to combine. Mixture will look a bit milky. This will resolve once the mixture has been cooked.
Place cherry mixture over medium high heat and stir frequently until it comes to a low boil.
Once the mixture begins to boil stir constantly and allow to boil for one minute. Remove from heat. Allow pie filling to cool for at least 20 to 30 minutes. You don’t want to pour boiling pie filling into your pie crust or it will be a mess.
Pour pie filling into prepared pie shell, spread evenly.
Arrange reserved pie shell strips, beginning in the middle with the longest segment and work out to each edge of the pie. Turn the pie and weave the lattice by peeling back every other strip and placing the strips down in the opposite direction then laying down the strips that you pulled back and pulling up the strips that were not and adding more long strips. Continue to do this until the top of the pie is covered in a cross hatch woven lattice.
Trim excess lattice strips and if necessary, use a bit of water to adhere them to the crust of the pie shell.
Place pie on a baking sheet to catch drips. Bake for 30 minutes.
Remove from oven and place either a pie shield or aluminum foil over the outer crust of the pie to keep it from over browning.
Reduce oven to 325 degrees. Return pie to oven and bake for an additional 40 to 50 minutes. Pie is done when filling is thick and slightly bubbly and crust is golden brown on top and on bottom.
Remove from oven and allow to cool for at least two hours before slicing.
NOTE: This pie is best served completely cooled and cooling overnight is best. This filling will set up nicely. If you cut it sooner it will still be delicious, but it will be runny.
Noreen Lambert is a YouTube personality and host of Noreen’s Kitchen. She cooks wholesome, stick-to-your ribs comfort food. She also takes the mystery out of cooking recipes that may otherwise look difficult and confusing. She is always in the kitchen sharing quick tips and easy ways to do things. She is always joined by her husband, Rick and often by her two daughters Molly and Micah. She has authored three self-published cookbooks the latest, called Dinner in a Dash a collection of recipes to help you get dinner on the table no matter how busy you are and two focusing on the Holiday season. Her first released in 2011 entitled “Noreen’s Kitchen Holiday Helper” focuses on holiday menus and preparation of the holiday meal without pulling your hair out. Her follow-up cookbook entitled “Noreen’s Kitchen Cocoas Cookies and more Galore” is filled with easy recipes for homemade cocoa mixes, cookies and other decadent holiday treats suitable for gift giving and sharing. She is in the final process of releasing a new cookbook entitled Noreen’s Kitchen “Dinner in a Dash” featuring a collection of recipes to help you get dinner on the table, no matter how busy you are! Noreen wants to preserve her family heritage through cooking and recipes for her children, grandchildren and beyond and making this video library of recipes is one way of seeing too it that future generations will be able to do what she did.