Deep Dish Cherry Pie
|1 can(s)||cherry pie filling, lite or regular|
|2 can(s)||dark sweet cherries in heavy syrup|
|1 can(s)||tart cherries, usually found packed in juice|
|2 Tbsp||triple sec,or any orange liqueur|
|1 Tbsp||almond extract or amaretto liqueur|
|2 1/2 c||all purpose flour|
|1 c||butter, chilled & cut into tablespoons|
get recipes @ goboldwithbutter.com
|1/2 c||finely ground nuts, prefer pecans|
Try Diamond of California Nuts
|1/2-1 Tbsp||orange zest|
|1 Tbsp||honey vinegar|
Have you considered Holland House
This pie really loves a scoop of vanilla ice cream when it's hot out of the oven...
(See Deborah Jean's Original Version of Recipe)
Yummy crust + delectable filling = all-star cherry pie!
CRUST: Combine flour & (chilled) butter until crumbly. Stir in: ground nuts (prefer pecans) & orange zest (from one large fruit or two cuties). Add 1 Tbl vinegar; use apple cider if its on hand) to egg yolk, stir both into crumbs. Add ice water 1 Tbl/ time until dough is firm.
Brush w/ egg white, esp around edges to seal to bottom crust. If using solid/whole top crust, remember to cut several vents. If lattice, no worries. Egg white on top can be combined w/ or sprinkled w/ a little sugar (@ 1 Tbl) for nice finish. This step just adds a nice golden color.