Cherry-Cranberry Lattice Pie


Before this summer, if you had said “cherry pie,” a crust filled with gelatinous-y marble shapes would have popped into my head.

That was before I met Ellen Gray. She is a “pie-o-neer woman” as she likes to say. Cherry was one of the eight pies we baked for the Longhouse Food Revival. I looked at her with an enormous amount of skepticism when she suggested we make cherry.

Then a white bucket of fruit, swimming in their juices, arrived from Wisconsin. Ellen’s eyes turned into saucers as she pried back the lid. I placed a cherry on my tongue. It looked something like the maraschino cherries that I only eat after 1 am. But instead, I tasted summer. Sweet and tart at the same time.

I tasted this same sensation on Thanksgiving when I made Kate Lebo’s cherry-cranberry pie. Like Ellen, Kate knows the balance of sugar and lemon. Cherry and cranberry. Swoon and pucker.


Makes one pie//Kate Lebo’s Pie School 


  • Double crust pie dough
  • 3 cups fresh or frozen pie cherries
  • 2 cups fresh or frozen cranberries
  • 1 cup granulated sugar
  • Juice of 1/2 lemon (1 1/2 tablespoons)
  • 1 teaspoon almond extract
  • Pinch of ground nutmeg
  • Pinch of salt
  • 1/2 cup flour
  • 2 tablespoons unsalted butter, cut into small pieces
  • Egg white wash (1 egg beaten with 1 tablespoon water)
  • Demerara sugar for sprinkling

Take your pie dough out of the fridge and roll out the bottom crust. Fit it into a 9 or 10 inch pie plate. Return to fridge.

Heat the oven to 425 degrees F.

In a large bowl, combine the cherries and cranberries with the granulated sugar, lemon juice, almond extract, nutmeg and salt. Stir in the flour and butter and set aside.

Roll out the top crust and cut it into strips for a lattice. Retrieve the bottom crust from the fridge. Pour the filling into the bottom crust. Weave the lattice strips accordingly. Trim, fold and crimp the edges. Brush with egg wash and sprinkle with demerara sugar.

Place the pie in the middle of the oven for 15 to 20 minutes, or until the crust looks blistered. Reduce the heat to 375 degrees F. Bake for 35 to 45 minutes, until the crust is golden and the juices bubble.

Cool completely.

Cherry Galette

photo 2

“You’re like my dog” is the phrase most directed at me on the 4th of July. I’ve never liked fireworks. While kids used to scatter with their arms in the air to catch the parachute man, which had just been launched in a fiery ball, I would run for cover, afraid it would fall on my head.

I found refuge helping whoever was in the kitchen, making a cake spread with thick white frosting and meticulously covered in red and blue berries.

I’m older, but I still cringe along with the neighborhood dogs when the festive fireworks begin. This year I tried to be a good sport and go to a party down the street, but when I walked up and saw they were blowing up a couch with fireworks I retreated to make a cherry galette.

I sat and pitted the most perfectly ripe cherries, which stained my fingers purple. My cohort, who looked stunningly like Rosie the Riveter, worked the delicate spelt dough.

The result was a thick, flaky dough sparkling with turbinado sugar and filled with oozing, bright cherries. The sky boomed with fireworks in time with the flavors of cherry and almond dancing on my tastebuds.

Makes 1 Galette/Adapted from Sprouted Kitchen

For the dough

  • 3/4 cup unbleached all purpose flour
  • 1/2 cup spelt flour
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 4 ounces (1 stick) of cold unsalted butter, cut into cubes
  • 2 teaspoons lemon juice
  • 2 tablespoons yogurt (we used plain)
  • 1/4 teaspoon almond extract
  • 2 tablespoons ice water

For the filling

  • 3 cups pitted cherries (about 1 lb.)
  • Pinch of salt
  • 2 teaspoons orange juice
  • 1 tablespoon unbleached all purpose flour
  • 1/4 teaspoon grated fresh nutmeg
  • 1/3 cup sugar

For the top

  • 1 egg
  • Splash of water
  • Sprinkle of Turbinado sugar

*Vanilla ice cream, lightly sweetened whipped cream or more yogurt for serving

In a chilled bowl, combine the all purpose flour, spelt flour, salt and sugar. Working swiftly, use a pastry blender or your fingertips to combine the butter into the flour until it looks like small peas. In a small bowl, mix the lemon juice, yogurt, extract and water. Add the wet mixture into the flour-butter mixture, careful not to overmix. Form the dough into a ball, wrap in plastic wrap and refrigerate for at least 1 hour or overnight.

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Halve and pit the cherries, tossing them into a bowl with a pinch of salt, orange juice, flour, nutmeg and sugar, and stir to combine.

On a lightly floured surface, roll out the dough to a 12-inch circle. (The dough is delicate and probably won’t be a real circle. It’s okay.) Transfer the circle to the parchment-lined baking sheet, and pile the cherry mixture in the center, leaving 2 inches around the edges. Pull the edges toward the middle, pleating the edges so they stick together. Julie’s looked a little crazy before going in the oven, but it turned out beautifully.

Mix the egg and water together, and brush it on the dough. Sprinkle the whole thing with turbinado sugar. Bake the galette on the middle rack for 40-45 minutes or until golden brown. Let cool slightly before serving.




Julie having a taste: the overflowing cherry juice is actually a blessing.
Julie having a taste: the overflowing cherry juice is actually a blessing.