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Sauerkirschen Lattice Pie

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  • Author:
  • Prep Time: 40 minutes
  • Bake Time: 1 hour
  • Cook Time: 30 minutes
  • Total Time: 2 hours 10 minutes
  • Yield: 1 1x
  • Cuisine: German


Weekends are for making #sauerkirschenpie


Units Scale


  • 2 1/2 cups all-purpose flour
  • 1 tablespoon sugar
  • 3/4 teaspoon salt
  • 2 sticks (1 cup) butter cut into cubes
  • 5 tablespoons (or more) ice water




  1. Whisk flour, sugar, and salt in a bowl to blend.
  2. Add butter and rub in with fingertips.
  3. Add water (if the dough is dry add a little more water, I added 2 tablespoons more).
  4. Gather dough together.
  5. Divide into 2 pieces, form 2 balls and wrap in plastic.
  6. Refrigerate for at least 30 minutes.
  7. Roll the first ball out on a floured surface and transfer to a 9-inch glass pie dish.
  8. Roll the second ball out, cut it into strips and keep it aside.


  1. Combine all the ingredients except for the butter.
  2. Put aside while rolling out the dough.
  3. Transfer the filling to the dough-lined dish.
  4. Dot with butter.
  5. Arrange dough strips atop the filling, forming a lattice.
  6. Fold the bottom crust up over the ends of the strips.
  7. Brush the lattice with milk.
  8. Bake for 15 minutes at 425°F(200°C), reduce oven temperature to 375°F (180°C), and bake another 45 minutes.
  9. Serve with ice cream.


Prepared, tried, and tested Davida DeBruyn from The Recipe Hunter: Tried and Tested Recipes From Home Chefs

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  • Serving Size: 12
  • Calories: 514
  • Sugar: 31.6 g
  • Sodium: 297.6 mg
  • Fat: 26.4 g
  • Carbohydrates: 66.3 g
  • Fiber: 2 g
  • Protein: 4.9 g
  • Cholesterol: 68.4 mg
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