Crimp as desired.īrush just the lattice portion with the remaining heavy cream. Trim off excess dough from the strips and then fold in the 1 inch overhang, rolling it in towards the edge of the pie plate so that it sits on top of the plate's rim. Add another perpendicular strip unfold the strips back over it. Unfold the strips back over the new strip, then fold alternate strips back halfway. Lay another dough strip perpendicular to the first row of strips. Starting at one end of the pie, fold back every other strip halfway. Lay strips of dough across the entire pie in one direction about 1 inch apart. Remove the rectangle of dough from the refrigerator and cut into 1-inch-wide strips. Brush some of the heavy cream onto the edge of the overhanging dough. Pour the filling into the chilled bottom crust. Add the lemon juice and vanilla and toss to coat. Mix the sugar, cornstarch, salt and lemon zest in a small bowl. Roll out the remaining sheet of pie dough into a rough rectangle about 1/8 inch thick and refrigerate while you prepare the filling.Ĭombine the cherries and strawberries in a large bowl. Sprinkle the remaining wafer crumbs on top of the pie crust and refrigerate. Roll out 1 sheet of the pie dough until large enough to fit into your prepared pie plate with 1 inch of overhang all around. Sprinkle about 1 teaspoon of the wafer crumbs, if using, on the bottom of the pie plate. Spray a 9-inch pie plate with a light coating of cooking spray.

Lattice pie