Deep Dish Cherry Pie Recipe
Do you want a great in taste Deep Dish Cherry Pie recipe? A great Dessert recipe is one like this. Use the freshest of Fruits available to get a great Deep Dish Cherry Pie. Treat your family to this delicious Deep Dish Cherry Pie. They are going to simply adore it.
Ingredients
For the pastry:
1 1/2 cups all purpose flour
1/2 teaspoon salt
1/2 cup cold unsalted butter, cut into bits .
2 tablespoons vegetable shortening
3 to 4 tablespoons ice water
For the filling:
4 cups pitted sour cherries, reserving 1/4 cup of the juice
2 tablespoons flour
1 cup sugar
2 tablespoons unsalted butter, cut into bits
1 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves
1 tablespoon lemon juice
1/2 teaspoon grated lemon peel
Directions
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.
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.
