Deep Dish Cherry Pie
By
Deborah Jean Schmidt
@DJS_Mediation_Services
1
This pie really loves a scoop of vanilla ice cream when it's hot out of the oven...
Blue Ribbon Recipe
Yummy crust + delectable filling = all-star cherry pie!
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. - 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 along with whole can of pie filling. Stir triple sec & almond into this bowl. Set aside.
- Reduce sweet cherry syrup to half over med heat. Will bubble, so make sure pan/ bowl is larger than 4 cups to allow for this w/o spill over. Stir 2 Tbl cornstarch into 2 Tbl of tart cherry juice (from can) and add to reduced syrup. Stir constantly over heat until nicely thickened.
- 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.
About Deep Dish Cherry Pie
Course/Dish: Pies Fruit Desserts
Main Ingredient: Fruit
Regional Style: American
Collection: Summer Desserts!
