deep-dish cherry pie

How To Make deep-dish cherry pie

• 1

  To prepare pie-crust, in food processor fitted with metal blade, pulse flour, sugar, and salt. Add butter; pulse until coarse crumbs form. Add ice water through feed tube, 1 tablespoon at a time; pulse until the dough holds together, 1 minute. Wrap in plastic wrap; chill for 1 hour.
• 2

  Meanwhile, prepare filling. In a medium saucepan, stir together cherries, sugar, and cornstarch. Cook over medium high heat, stirring, until the liquid boils and thickens slightly, 5 minutes. Cool.
• 3

  Preheat oven to 425. On a lightly floured surface, roll half the dough into 11 inch circle. Fit into 9 inch pie pan. Trim edges; press with fork against pan edge. Line with foil; fill with pie weights or dried beans.
• 4

  Bake until lightly golden, 10-15 minutes. Remove foil and weights. Transfer to wire rack to cool slightly. Pour filling into crust.
• 5

  Roll remaining dough into a 12 inch circle. Place on top of pie. Trim top crust, leaving 1 inch overhang; reserve trimmings. Roll up overhang to form border.
• 6

  Roll out trimmings. Cut out stems, leaves, and cherries. Brush crust with glaze; add decorations; brush again. Cut steam vents. Bake until crust is browned, 40 minutes. Transfer to rack to cool.
• Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
• Printable Recipe Card