DEEP DISH CHERRY PIE RECIPE - FOOD.COM
Make and share this Deep Dish Cherry Pie recipe from Food.com.
Total Time 1 hours 15 minutes
Prep Time 30 minutes
Cook Time 45 minutes
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- 1. 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.
- 2. 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).
- 3. 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.
- 4. 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.
- 5. 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.
- 6. 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.
- 7. Bake at 425* for first 10 minute Reduce to 350* for remaining 25-30 minute Remove when top crust is golden & filling is bubbly.
Nutrition Facts : Calories 336.1, FatContent 22.7, SaturatedFatContent 12.3, CholesterolContent 67.4, SodiumContent 448.4, CarbohydrateContent 27.8, FiberContent 1.5, SugarContent 1, ProteinContent 5.2
SWEET CHERRY PIE RECIPE: HOW TO MAKE IT - TASTE OF HOME
After my husband and I had finished picking some wonderful sweet cherries, he suggested I make a pie. It turned out great. Canned cherries work well, too.
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 10 minutes
Prep Time 30 minutes
Cook Time 40 minutes
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until a ball forms. Divide dough in half so that one ball is slightly larger than the other. Roll out larger ball to fit a 7-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge. , For filling, combine sugar with cornstarch in a microwave-safe bowl. Drain cherries and reserve 2 tablespoons juice. Stir in cherries; reserved juice, lemon juice and almond extract. Microwave on high for 2-3 minutes until mixture comes to a boil and is thickened, stirring occasionally. Pour into crust. Dot with butter., Roll out remaining pastry to fit top of pie. Place over filling. Flute edges. Cut slits in pastry. , Bake at 400° for 15 minutes. Reduce heat to 350° and bake 25-30 minutes longer or until golden brown. Cool on a wire rack.
Nutrition Facts : Calories 449 calories, FatContent 19g fat (6g saturated fat), CholesterolContent 8mg cholesterol, SodiumContent 328mg sodium, CarbohydrateContent 64g carbohydrate (29g sugars, FiberContent 3g fiber), ProteinContent 5g protein.
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