Baked Cherry Pie

Whisk together flour, sugar and salt. Cut the butter in a little at a time with a pastry cutter or a food processor.

Add the water little by little until dough forms being careful not to put in too much water.

Form the dough in a disk and let chill for at least 30 minutes in the refrigerator.

In a sauce pan, mix in cherries, granulated sugar and the almond flour. Bring to a boil, turn heat down and cook for 10 to 15 minutes. Liquid should evaporate a little bit and should thicken into a syrup.

Take dough from the refrigerator and allow to rest on the counter for 5 minutes.

Using 1/2 of the dough, roll it out into a circle large enough to cover the pie pan.

Lay it on the pan and prick with a fork. Lay parchment paper on top of dough and add some weight on top to hold it down.

When ready to cook, set the Traeger to 350℉ and preheat, lid closed for 15 minutes.

Set the pie crust on the grill and bake for 10 minutes. Take the parchment paper and the weight off and bake for 5 minutes more. Take the pie off the Traeger and pour filling in.

To create the lattice pie top, roll the other 1/2 dough disk into a circle and cut into 1/2 inches strips. Lay 4 to 7 parallel strips of the pie dough over filling the pie filling, with about 1/2 inch to ¾ inch space between them. Fold back every other strip. Place one long strip of dough perpendicular to the parallel strips. Unfold the folded strips over the perpendicular strip. Now take the parallel strip that are running underneath the perpendicular strip and fold them back over the perpendicular strip. Lay down a second perpendicular strip of dough next to the first strip, with some space between the strips. Unfold the folded parallel strips over second strip. Continue this process until the weave is complete over the top of the pie. Trim excess dough all around pie.

Fold back the rim of the shell over the edge of the lattice strips and crimp to secure. Brush lattice with egg wash and sprinkle coarse sugar on top.

Place pie back on Traeger and bake for 30 to 45 minutes or until crust is golden brown.

Allow to cool before slicing. Enjoy!