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In a large bowl, combine flour, 1 tablespoon of the sugar, 1/2 teaspoon of the salt and cinnamon.
Cut in butter using a pastry cutter or two table knives until butter is the size of small peas.
Form dough into two (5-inch) discs, cover and chill until cold but not completely firm, about 1 hour.
On the same lightly floured surface, roll out remaining disc of dough into a 10-inch circle and cut into ½-inch wide strips.
Top cherry mixture in pan with dough strips, weaving them in and out to make a lattice crust and then crimp outside edge of crust. Brush crust all over with milk, sprinkle with remaining 2 tablespoons sugar and arrange on a baking sheet to catch any drips.
Bake, tenting with foil if crust is browning too fast, until bubbly and golden brown, about 1 1/4 hours. Set aside to cool completely before serving.