DEEP DISH CHERRY PIE RECIPES RECIPES

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DEEP DISH CHERRY PIE RECIPE - FOOD.COM



Deep Dish Cherry Pie Recipe - Food.com image

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

size cans cherry pie filling (lite or regular 12-14oz size cans)
size cans dark sweet cherries in heavy syrup (a 21oz of LITE cherry pie filling)
size cans tart cherries, usually found packed in juice
2 tablespoons triple sec or 2 tablespoons any orange liqueur
1 tablespoon almond extract or 1 tablespoon amaretto liqueur
2 tablespoons cornstarch
2 1/2 cups all-purpose flour
1 cup butter, chilled & cut into tablespoons
1/2 cup finely ground nuts, prefer pecans
1 teaspoon salt
1 teaspoon sugar
1/2-1 tablespoon orange zest
1 egg, separated
1 tablespoon honey vinegar

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

DEEP-DISH CHERRY PIE RECIPE | MYRECIPES



Deep-Dish Cherry Pie Recipe | MyRecipes image

Cherry pies are traditionally made with sour cherries. Since their availability is limited, we used a combination of Bing cherries and dried sour cherries to lend tart flavor.

Provided by Richard Ruben

Yield 9 servings

Number Of Ingredients 21

Crust:
1 cup all-purpose flour, divided
3 tablespoons ice water
2 tablespoons sugar
? teaspoon salt
¼ cup vegetable shortening
Filling:
3 tablespoons cornstarch
1 tablespoon sugar
¼ teaspoon ground cinnamon
? teaspoon ground ginger
? teaspoon ground allspice
4 cups pitted sweet cherries (about 1 1/2 pounds)
1 cup dried sour cherries
2 tablespoons fresh lemon juice
Cooking spray
Topping:
1 tablespoon water
1 large egg white
2 teaspoons sugar
¼ teaspoon ground ginger

Steps:

  • Preheat oven to 425°.
  • To prepare crust, lightly spoon flour into a dry measuring cup; level with a knife. Combine 1/4 cup flour and ice water, stirring with a whisk until well blended to form a slurry.
  • Combine 3/4 cup flour, 2 tablespoons sugar, and 1/8 teaspoon salt; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add slurry; toss with a fork until moist. Press gently into a 4-inch circle on 2 overlapping sheets of heavy-duty plastic wrap; cover with 2 additional overlapping sheets of plastic wrap. Roll dough, still covered, into an 11-inch circle; chill.
  • To prepare filling, combine cornstarch and next 4 ingredients (cornstarch through allspice) in a large bowl. Stir in the fresh cherries, dried cherries, and lemon juice; toss well to combine. Spoon filling into a 10-inch pie plate coated with cooking spray.
  • Remove top sheets of plastic wrap from dough; place on top of cherry mixture, plastic wrap side up. Remove remaining plastic wrap. Fold edges of dough under; flute. Cut 6 (1-inch) slits into top of dough using a sharp knife.
  • To prepare topping, combine 1 tablespoon water and egg white, stirring with a whisk; brush top and edges of dough with egg mixture. Combine 2 teaspoons sugar and ginger; sprinkle over dough. Place pie on a baking sheet. Bake at 425° 40 minutes or until golden. Cool completely on a wire rack.

Nutrition Facts : Calories 234 calories, CarbohydrateContent 40.8 g, FatContent 6.5 g, FiberContent 3.3 g, ProteinContent 3.5 g, SaturatedFatContent 1.6 g, SodiumContent 42 mg

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