6
cups fresh or frozen cherries, stemmed and pitted
1
tablespoon fresh grated ginger
1/2
cup granulated sugar
2
tablespoons cornstarch
1
crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count)
1
egg, beaten + 1 tablespoon water (egg wash)
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Steps
1
Preheat oven to 375°F (350°F for a dark or nonstick pan). Grease and flour (flour bottom only) a 10-inch square baking pan and set aside.
2
In a large bowl or bowl of a stand mixer, stir together sugar cookie mix, butter, flour and egg until just combined. Place batter evenly in the bottom of prepared baking pan, using a spatula or your fingers to flatten the surface.
3
Bake crust 10 minutes or until edges are just light gold and batter is set (it will not be fully baked through). Remove from oven and set aside to cool.
4
Meanwhile, in a medium saucepan over high heat, bring cherries, ginger, sugar and cornstarch to a boil. Reduce heat to a simmer and cook, stirring occasionally, until mixture is thick and reduced, about 15 minutes (you should end up with about 2 1/2 to 3 cups of filling).
5
Remove mixture from heat and let stand 10 minutes; pour filling evenly onto crust and let set 20 minutes.
6
Meanwhile, make the lattice crust: Unroll pie crust onto a well-floured surface and, using fingers, shape into a 10-by-10-inch square (just do the best you can; it doesn't need to be perfect).
7
Using a sharp knife or pizza cutter, slice square into 14 even strips. Place 7 strips 1 inch apart on a piece of parchment paper. Starting with the outside strip, lift the bottom edge of every other strip and bring it to the top edge so it's folded in half. Take one of the remaining 7 strips and place horizontally over the middle of the strips on the parchment paper. Unfold folded strips over horizontal strips.
8
Lift the bottom edges of the strips that were not folded over before and bring them to the top edge so they're folded in half. Take another one of the remaining strips and place it 1 inch below the horizontal strip. Unfold folded strips over horizontal strips. Repeat with remaining strips until you have a full lattice crust.
9
Place crust and parchment paper on a baking sheet and place in freezer to stiffen.
10
Heat oven to 350°F. Place stiffened lattice top on filling, trimming edges as needed so it sits nicely on top of filling. Brush quickly with egg wash and sprinkle with coarse sugar, if desired. Bake for 30 minutes or until lattice top is a light golden brown and filling is bubbling. Remove from oven and cool completely on a cooling rack before cutting.
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No nutrition information available for this recipe
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