1BAKES 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.
Combine flour & (chilled) butter until crumbly.
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.
33 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*
Roll top portion into desired shape: full crust or lattice (set away from heat).
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.
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.
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.
6Bake at 425* for first 10 min
Reduce to 350* for remaining 25-30 min.
Remove when top crust is golden & filling is bubbly.