Deep Dish Cherry Pie Recipe
Ingredients
| All purpose flour | 1 1/2 Cup (16 tbs) (For the pastry:) | |
| Salt | 1/2 Teaspoon (For the pastry:) | |
| 1/2 cup cold unsalted butter, cut into bits . | ||
| Vegetable shortening | 2 Tablespoon (For the pastry:) | |
| Ice water | 4 Tablespoon (For the pastry:) | |
| 4 cups pitted sour cherries, reserving 1/4 cup of the juice | ||
| Flour | 2 Tablespoon (For the filling:) | |
| Sugar | 1 Cup (16 tbs) (For the filling:) | |
| 2 tablespoons unsalted butter, cut into bits | ||
| Cinnamon | 1 Teaspoon (For the filling:) | |
| Nutmeg | 1/2 Teaspoon, freshly grated (For the filling:) | |
| Ground cloves | 1/8 Teaspoon (For the filling:) | |
| Lemon juice | 1 Tablespoon (For the filling:) | |
| Lemon peel | 1/2 Teaspoon, grated (For the filling:) | |
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.
Chef
