Deep Dish Cherry Pie

Name: Deep Dish Cherry Pie
Prep time: 45 min
Cook time: 40 min
Total time: 1 h 25 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 Tbsp almond extract; 2 Tbsp triple sec,or any orange liqueur; 2 Tbsp cornstarch; CRUST; 2 1/2 c self rising flour; 1 c butter, chilled & cut into tablespoons; 1/2 c finely ground nuts, prefer pecans; 1 tsp salt; 1 tsp sugar; 1 Tbsp orange zest; 1 egg, separated; 1 Tbsp honey vinegar

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By Gayla Williams
@4nana4

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

Rating:

★★★★★ 1 vote5

Serves:

Prep:

45 Min

Cook:

40 Min

Method:

Bake

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 Tbsp

almond extract
2 Tbsp

triple sec,or any orange liqueur
2 Tbsp

cornstarch
CRUST
2 1/2 c

self rising flour
1 c

butter, chilled & cut into tablespoons
1/2 c

finely ground nuts, prefer pecans
1 tsp

salt
1 tsp

sugar
1 Tbsp

orange zest
1

egg, separated
1 Tbsp

honey vinegar
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How to Make Deep Dish Cherry Pie

Step-by-Step

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.
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 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).
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.
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.
Bake at 425* for first 10 min
Reduce to 350* for remaining 25-30 min.
Remove when top crust is golden & filling is bubbly.