Sour-Cherry Lattice Cobbler
Adjust the amount of granulated sugar you use in the filling according to how sweet you want the cobbler to be. If you cannot find fresh sour cherries, substitute 2 1/4 pounds pitted frozen sour cherries; thaw and drain before using. We baked ours in a fluted eighteen-by-twelve-inch dish, but any 1 1/2-quart baking dish will do—just adjust the length of the lattice strips to fit the dish.
Recipe information
Yield
serves 6 to 8
Ingredients
Preparation
Step 1
Line a baking sheet with parchment; set aside. In a bowl, combine cherries, granulated sugar, cornstarch, vinegar, and salt. Pour into a 1 1/2-quart baking dish; set aside.
Step 2
On a lightly floured work surface, roll out the dough to an 18-by-13-inch rectangle at least 1/8 inch thick. Trim to 17 by 12 inches. Cut lengthwise into 3/4-inch-wide strips. Trim five strips to 13 inches in length. Cut the remaining strips in half crosswise to form 8 1/2-inch strips. Lay the five long strips lengthwise over tops of cherries. Use the 8 1/2-inch strips to weave a lattice. (Alternatively, weave the lattice on the back of a baking sheet, transfer to freezer for 5 minutes, then slide off the baking sheet over the fruit.) Press ends of dough strips into the filling. Freeze until firm, about 30 minutes. Meanwhile, preheat the oven to 400°F, with the rack in the center.
Step 3
Remove cobbler from freezer and transfer baking dish to the prepared baking sheet. In a small bowl, whisk together egg yolk and cream; brush lattice with egg wash, and sprinkle with sanding sugar. Bake until crust is golden brown and the juices are bubbling, 50 minutes to 1 hour. Cool on a wire rack. Serve warm or at room temperature, with vanilla ice cream or whipped cream, if using.
