Lattice-Topped Cherry Pie

• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 2/3 cup cold Land O Lakes Butter
• 4 to 5 tablespoons cold water
• Milk
• Sugar
• 1 cup sugar
• 1/3 cup all-purpose flour
• 1/8 teaspoon salt
• 2 (14.5-ounce) cans red tart pitted cherries, drained
• 1 teaspoon freshly grated orange zest

1. Heat oven to 400F.
2. Combine 2 cups flour and 1/4 teaspoon salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs.
3. Stir in enough water with fork just until flour is moistened.
4. Divide dough in half; shape each half into ball.
5. Flatten slightly.
6. Wrap 1 ball of dough in plastic food wrap; refrigerate.
7. Roll out remaining ball of dough on lightly floured surface into 12-inch circle.
8. Fold into quarters.
9. Place dough into 9-inch pie pan; unfold, pressing firmly against bottom and sides.
10. Trim crust to 1/2 inch from edge of pan.
11. Set aside.
12. Combine sugar, 1/3 cup flour and 1/8 teaspoon salt in bowl.
13. Add cherries and orange zest; toss lightly to coat.
14. Spoon into prepared crust.
15. Roll out remaining ball of dough to 11-inch circle.
16. Cut circle into 10 (1/2-inch) strips with sharp knife or pastry wheel.
17. (Discard dough scraps.)
18. Place 5 strips across filling in pie pan, 1 inch apart.
19. Place remaining 5 strips at right angles, 1 inch apart, to the strips already in place; trim strips.
20. Fold trimmed edge of bottom crust over strips; build up an edge.
21. Seal; crimp or flute edge.
22. Brush strips with milk; sprinkle with sugar.
23. Cover edge of crust with 2-inch strip of aluminum foil.
24. Bake 50-60 minutes or until crust is golden brown and filling bubbles in center.
25. Remove aluminum foil during last 5 minutes, if desired.
26. (If browning too quickly, shield lattice strips with aluminum foil.)

flour, salt, cold, cold water, milk, sugar, sugar, flour, salt, cherries, freshly grated orange zest

Taken from www.landolakes.com/recipe/487/lattice-topped-cherry-pie (may not work)