Lattice-topped Triple Cherry Pie

Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins

Ingredients

• 1 (24 ounce) jar morello dark cherries in light syrup
• 3 tablespoons cornstarch
• 1/2 cup dried tart cherry (about 3 ounces)
• 1 cinnamon stick, broken in half
• 1 whole nutmeg, cracked in half with mallet
• 1 whole star anise
• 1 lb fresh bing cherry, pitted
• 1/2 cup sugar
• 2 pie crusts
• whipping cream (for glaze)

Recipe

• 1 strain syrup from morello cherries into measuring cup.
• 2 combine drained morello cherries, 1/4 cup of strained morello syrup, and cornstarch in medium bowl; stir to blend.
• 3 combine remaining strained morello syrup, dried cherries, cinnamon, nutmeg, and star anise in heavy large saucepan.
• 4 cover and simmer over medium-low heat until cherries are plump, about 10 minutes.
• 5 uncover, increase heat to medium, and simmer until mixture bubbles thickly and is reduced to 3/4 cup, stirring occasionally, about 10 minutes longer.
• 6 discard cinnamon stick, nutmeg, and star anise.
• 7 add bing cherries and sugar and stir over medium-low heat until sugar dissolves; increase heat to medium and simmer until fresh cherries are tender when pierced with sharp knife, about 5 minutes.
• 8 add morello cherry mixture and stir over medium heat until mixture bubbles and thickens, about 3 minutes.
• 9 transfer pie filling to medium bowl and cool completely. let stand at room temperature.
• 10 position rack in bottom third of oven and preheat to 400°f
• 11 roll out 1 pie crust on floured surface to 12-inch round.
• 12 transfer to 9-inch-diameter glass pie dish.
• 13 trim dough overhang to 1 inch.
• 14 spoon cooled filling into crust.
• 15 roll out second pie crust on lightly floured surface to 13x10-inch rectangle. cut dough rectangle lengthwise into 3/4-inch-wide strips.
• 16 arrange 5 dough strips across cherry filling in 1 direction and 5 strips in opposite direction, forming lattice and spacing evenly, weaving if desired.
• 17 brush bottom crust edge lightly with cream and press dough strips to crust to seal. trim any overhang from dough strips.
• 18 turn dough edge of bottom crust up over dough strips, pinching gently to seal. crimp edges decoratively.
• 19 brush edges and lattice lightly with whipping cream.
• 20 place pie on rimmed baking sheet and bake until crust is golden brown and filling bubbles thickly, about 50 minutes. transfer pie to rack and cool to lukewarm, about 2 hours.