deep dish cherry pie

Name: Deep Dish Cherry Pie
Prep time: 45 min
Cook time: 40 min
Yield: 6
Cuisine: American
Ingredients: ## FILLING; 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; 1 tablespoon(s) almond extract; 2 tablespoon(s) triple sec,or any orange liqueur; 2 tablespoon(s) cornstarch; ## CRUST; 2 1/2 cup(s) self rising flour; 1 cup(s) butter, chilled & cut into tablespoons; 1/2 cup(s) finely ground nuts, prefer pecans; 1 teaspoon(s) salt; 1 teaspoon(s) sugar; 1 tablespoon(s) orange zest; 1 - egg, separated; 1 tablespoon(s) honey vinegar

(1 RATING)

59 Pinches

Gayla Williams

Tupelo, MS

Updated on Sep 4, 2012

This is a scrumptious pie! When i am pressed for time i will use a pre-made pie crust and sprinkle pecans and orange zest on bottom and press in. NOTE: BAKES at 425*, & 350* 2 seperate bake temps

Rate

No Image

prep time 45 Min

cook time 40 Min

method Bake

yield 6 serving(s)

Ingredients

FILLING
1 can cherry pie filling, lite or regular
2 cans dark sweet cherries in heavy syrup
1 can tart cherries, usually found packed in juice
1 tablespoon almond extract
2 tablespoons triple sec,or any orange liqueur
2 tablespoons cornstarch
CRUST
2 1/2 cups self rising flour
1 cup butter, chilled & cut into tablespoons
1/2 cup finely ground nuts, prefer pecans
1 teaspoon salt
1 teaspoon sugar
1 tablespoon orange zest
1 - egg, separated
1 tablespoon honey vinegar

How To Make deep dish cherry pie

Step 1

BAKES at 425*, & 350* Use a deep dish pie plate for this recipe (mine is 10"x 2.5") IF you do not have a large pie plate, I would opt for a 'cobbler' treatment of these ingredients in a 9x9x2 glass pan.

Step 2

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 (prefer honey 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.
Step 3

3 Divide dough into 1/3, 2/3 portions. Roll/ press larger portion of dough to cover bottom & sides of pan. Pre-bake for 10 min at 425* Set aside. Roll top portion into desired shape: full crust or lattice (set away from heat).
Step 4

FILLING: Drain sweet cherries (in syrup), reserve juice. Drain tart cherries, reserve juice. Add all cherries to bowl (+) whole can of pie filling. Stir 2 Tbsp triple sec & 1 Tbsp almond into this bowl. Set aside. 5 Reduce sweet cherry syrup to half over med heat. Will bubble, so make sure pan/ bowl is 4c . to allow for this w/o spill over. Stir 2 Tb l cornstarch into 2 Tbl of tart cherry juice (from can) and add to reduced syrup. stir constantly over heat until nicely thickened. 6 FOLD cherries into this and blend gently. This mixture should include all of the filling ingredients and should be a rich red color and cling well to spoon.
Step 5

FINISH: Add filling to bottom crust. Lay top crust over filling. 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.
Step 6

Bake at 425* for first 10 min Reduce to 350* for remaining 25-30 min. Remove when top crust is golden & filling is bubbly.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes