- 1 1/2 cups Bonne Maman Cherry Preserves
- 1 teaspoon fresh lemon juice
- 2 1/2 cups unbleached all purpose flour
- 1 tablespoon sugar, plus extra for crust
- 3/4 teaspoon salt
- 1 cup chilled unsalted butter, cut into 1/4-inch cubes, plus extra for crust
- 7-8 tablespoons (or more) ice water
Preheat the oven to 400°F.
Whisk flour, sugar, and salt in large bowl. Add butter and squish in with hands until small clumps form. Add 6 tablespoons ice water; mix gently with fork until dough holds its shape when small pieces are pressed between fingertips, add remaining tablespoons of water as needed. Divide dough into 2 equal balls. Flatten into disk and wrap in plastic. Refrigerate at least 30 minutes. Let dough soften slightly before rolling out. Dough can stay refrigerated for up to 2 days.
Mix Bonne Maman Cherry Preserves with the fresh lemon juice in a medium bowl.
Roll out both dough balls on floured surface to 12-inch round. Transfer one dough to a 9-inch glass pie dish and trim leaving a 1/2 inch of overhang. On the second rolled dough, use a large knife or pastry wheel with fluted edge, cut ten 3/4-inch-wide strips. Transfer filling to dough-lined dish. Cut in small chucks of butter. Arrange dough strips atop filling, forming lattice; trim overhang. Fold bottom crust up over ends of strips and crimp edges to seal. Brush crust with butter and sprinkle lightly with sugar.
Bake about 30 minutes until the crust is golden-brown. Let cool and serve.