Lattice Top Cherry Pie by Bella Gluten-Free

Lattice pie crust is easier than you think. With our All Purpose Baking Mix you can top any pie with a lovely crust within minutes. Just add you favorite filling.

Servings: Makes 8 servings. • Prep: 15 mins • Total: 45 mins
		Ingredients: Crust: Double the Sweet Pie Crust recipe on the back of Bella Gluten-Free All Purpose Baking Mix Filling: 2 cups fresh cherries, stemmed and pitted or 12 oz. from pitted cherries, unthawed 2 TBL potato starch 1/2 cup sugar 1 tsp gluten-free vanilla 1 TBL lemon juice 1 tsp lemon zest pinch of salt 1 egg white (optional)
With Bella Gluten-Free All Purpose Baking Mix cherry pie is back on the table.		Prep:15 minutes
		Directions: Lightly spray one 9" deep dish pie plate. Mix it Up Crust: • Make a double batch of Sweet Pastry Crust with Bella Gluten-Free All Purpose Baking Mix. • Divide dough in two and place between two sheets of parchment paper. Flatten each to about a 6” disk. Refrigerate for 1/2 hour. • Remove one dough disk from refrigerator and roll out to make a 9-11” disk. • Peel one layer of parchment paper off and flip dough over onto pie plate. Peel back second layer of parchment paper and trim excess dough off edge. Refrigerate pie plate with rolled out crust until filling is ready. Remove second dough ball and roll out to 10" . Cut into 1' strips. Return dough to refrigerator until ready to top pie. Filling: • In a medium bowl add cherries, potato starch, sugar, vanilla, lemon and lemon zest. Stir to combine. Add to pie crust. Top with strips of dough crisscrossing to create the lattice top. Crimp edges of crust to seal. Brush top of strips with egg white and sprinkle with additional coarse sugar if desired. Bake at 350 degrees for 30-35 minutes until top is golden brown.