Deep Dish Cherry Pie

June 28, 2018

Deep Dish Cherry Pie

Pie - possibly the world's most perfect food. Delicious and beautiful. And this one is full of fruit, so, NUTRIENTS. We don't know what benefits there are from eating cherries, but we're sure there are enough to justify eating a great big piece of this pie. Also, be cool like us and make some homemade vanilla ice cream to go with it. Trust us, you won't regret it.

Lattice-topped pie always result in some leftover pie dough. You can't just let that go to waste! Inevitably these pies are accompanied by a mini pie made with leftover crust. This time it was strawberry Nutella pie!

But that needs to be a whole different blog post sometime. On to the cherry pie...

Deep Dish Fresh Cherry Pie

servings: 8
time: 3 hrs

Ingredients:
Pie crust:

2 1/2 cups flour
1 cup butter, cubed and frozen
1 Tbsp sugar
1/4 tsp salt
9 Tbsp ice water

Filling:

6 cups cherries, pitted
1 Tbsp vanilla
1 cup sugar
1/2 cup potato starch

For top of pie:

1 egg
1 tsp sugar

Instructions:

Cut sticks of butter into small cubes and freeze for at least 15 minutes.
Use food processor to mix flour, sugar, and salt. Add butter and mix with 12 1-second pulses.
Pour mixture into large bowl and add ice water 1 Tbsp at a time, using a pastry blender to incorporate it.
When dough is just sticky enough to form a ball, split into two balls and flatten them into discs. Wrap tightly with plastic wrap and refrigerate for 30 minutes.
Meanwhile, place a large, rimmed baking sheet in oven and preheat to 500 degrees.
Pit your cherries - we used creme horn molds since we did not have a cherry pitter. If you have something with a somewhat broad yet pointy end you can stab the cherry one one side and enlarge the hole slightly. Then, stab the cherry from the other side and push the pit out. We included some pictures below the recipe to show how we did this. It worked really well and was quick.
Toss the cherries with the vanilla, sugar, and potato starch. Set aside.
Roll out first dough disc on a lightly floured surface until it is about 13" in diameter.
Roll the dough around your rolling pin and gently unroll over the pie pan. Gently press the dough down into the bottom of the pan.
Trim excess dough leaving about a 1/2" overhang of dough.
Roll your second dough disc to about 10" in diameter.
Use a pizza cutter to cut the dough into 1" strips.
Spoon cherry filling carefully into the bottom crust.
Top with dough strips, alternating direction and lifting previous strips to create a lattice.
Trim any excess of these strips and fold edge under itself along with the overhang of the bottom layer of dough. Pinch around the edge of the pie with your fingers to seal the dough.
Crack your egg into a small bowl and whisk.
Brush the pie with your egg wash and dust with sugar.
Reduce oven temperature to 425 degrees and bake for 25 minutes.
Reduce temperature to 375 degrees and bake for 20 minutes. Add pie shield or aluminum foil if necessary to prevent outer edge of crust from burning.
Bake for an additional 10 minutes.
Allow pie to cool for 4 hours before slicing.