Deep Dish Cherry Pie

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...

Rating:

★★★★☆ 7 votes

Comments:

51 Comments

Serves:

Prep:

30 Min

Cook:

45 Min

Method:

Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
Yummy crust + delectable filling = all-star cherry pie!

Ingredients

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
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

How to Make Deep Dish Cherry Pie

Step-by-Step

1NOTE: 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.
2Divide 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).
3FILLING: 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.
4Reduce 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.
5Fold 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.
6FINISH: 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.
7Bake at 425* for first 10 min. Reduce to 350* for remaining 25-30 min. Remove when top crust is golden & filling is bubbly.