Deep Dish Cherry Pie
By
Deborah Jean Schmidt
@DJS_Mediation_Services
1
Blue Ribbon Recipe
Yummy crust + delectable filling = all-star cherry pie!
The Test Kitchen
Ingredients
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FILLING
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1 can(s)cherry pie filling, lite or regular
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2 can(s)dark sweet cherries in heavy syrup
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1 can(s)tart cherries, usually found packed in juice
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2 Tbsptriple sec,or any orange liqueur
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1 Tbspalmond extract or amaretto liqueur
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2 Tbspcornstarch
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CRUST
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2 1/2 call purpose flour
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1 cbutter, chilled & cut into tablespoons
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1/2 cfinely ground nuts, prefer pecans
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1 tspsalt
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1 tspsugar
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1/2-1 Tbsporange zest
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1egg, separated
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1 Tbsphoney vinegar
How to Make Deep Dish Cherry Pie
- NOTE: 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; use apple cider if its on hand) to egg yolk, stir both into crumbs. Add ice water 1 Tbl/ time until dough is firm. - 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.