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Deep Dish Cherry Pie

American.Kitchen's picture
  All purpose flour 1 1⁄2 Cup (24 tbs) (For Making The Pastry)
  Salt 1⁄2 Teaspoon (For Making The Pastry)
  Cold unsalted butter 1⁄2 Cup (8 tbs), cut into bits (For Making The Pastry)
  Vegetable shortening 2 Tablespoon (For Making The Pastry)
  Ice water 4 Tablespoon (For Making The Pastry)
  Pitted sour cherries 4 Cup (64 tbs) (For Making The Filling, Reserving 0.25 Up Of The Juice)
  Flour 2 Tablespoon (For Making The Filling)
  Sugar 1 Cup (16 tbs) (For Making The Filling)
  Unsalted butter 2 Tablespoon, cut into bits (For Making The Filling)
  Cinnamon 1 Teaspoon (For Making The Filling)
  Freshly grated nutmeg 1⁄2 Teaspoon (For Making The Filling)
  Ground cloves 1⁄8 Teaspoon (For Making The Filling)
  Lemon juice 1 Tablespoon (For Making The Filling)
  Grated lemon peel 1⁄2 Teaspoon (For Making The Filling)

An egg wash made by beating 1 egg with 2 teaspoons water and a pinch of saltMake the pastry: Sift together the flour and salt and cut in the butter and shortening until the mixture resembles coarse meal.
Add 3 tablespoons of the ice water and toss the mixture until it is incorporated.
Form the dough into a ball, adding more water if necessary.
Flatten the ball slightly, wrap in plastic, and chill it for 30 minutes.
In a large bowl toss the cherries and juice with the remaining ingredients and let stand, covered, for 20 minutes.
Transfer the ingredients to a deep 9 inch piepan.
Roll out the pastry 1/8 inch thick, arrange it over the filling, crimping the edges decoratively, and brush it with the egg wash.
Cut steam vents in the center of the dough and bake the pie in a 425° F oven for 30 minutes, or until the pastry is golden and the filling is bub bling.

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Deep Dish Cherry Pie Recipe