Name: Lattice-Top Cherry Pie
Yield: Makes 8 servings
Ingredients: 2 1/2 cups all-purpose flour; 1/2 teaspoon salt; 1 1/2 sticks (3/4 cup) chilled unsalted butter, cut into pieces; 1/4 cup chilled vegetable shortening, cut into pieces; 5 to 7 tablespoons ice water; 4 cups fresh sour cherries, pitted (include juice produced during pitting), or 4 cups frozen unsweetened sour cherries, unthawed; 1 cup sugar; 3 tablespoons quick-cooking tapioca or cornstarch; 2 tablespoons unsalted butter, cut into pieces; 2 tablespoons whole milk; 1 tablespoon plus 1 1/2 teaspoons sugar

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Photo by Chelsea Kyle

Editor's note: For more tips on buying and cooking with cherries, click here.

This is a classic recipe for a Midwest favorite. For a flavorful filling, it's important to use sour (or tart) cherries, rather than sweet. If you can't find fresh sour cherries, try "Individually Quick Frozen" (IQF for short) — they make a remarkable substitute, and can be found at many supermarkets. We recommend the brand Friske, available online at www.friske.com.

Recipe notes

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