deep dish cherry pie

How To Make deep dish cherry pie

• 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.
• 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.
• 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).
• 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.
• 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.
• 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.
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