Deep Dish Cherry Pie

Name: Deep Dish Cherry Pie
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 10
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; 2 Tbsp triple sec,or any orange liqueur; 1 Tbsp almond extract or amaretto liqueur; 2 Tbsp cornstarch; CRUST; 2 1/2 c all purpose flour; 1 c butter, chilled & cut into tablespoons; 1/2 c finely ground nuts, prefer pecans; 1 tsp salt; 1 tsp sugar; 1/2-1 Tbsp orange zest; 1 egg, separated; 1 Tbsp honey vinegar

By Deborah Jean Schmidt
@DJS_Mediation_Services

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! The Test Kitchen

Rating:

★★★★☆ 7 votes4

Comments:

51 Comments

Serves:

Prep:

30 Min

Cook:

45 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
2 Tbsp

triple sec,or any orange liqueur
1 Tbsp

almond extract or amaretto liqueur
2 Tbsp

cornstarch
CRUST
2 1/2 c

all purpose flour
1 c

butter, chilled & cut into tablespoons
1/2 c

finely ground nuts, prefer pecans
1 tsp

salt
1 tsp

sugar
1/2-1 Tbsp

orange zest
1

egg, separated
1 Tbsp

honey vinegar
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How to Make Deep Dish Cherry Pie

Step-by-Step

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.