My husband’s favorite pie is a cherry pie so I thought it was appropriate to share the recipe on National Cherry Pie Day. Enjoy!
Deep Dish Cherry Pie
- 6 cups (about 2 lbs) fresh cherries, pitted (I like to use tart cherries)
- ½ cup water
- 1/2 cup white sugar (can increase to 3/4 if you like a sweeter pie)
- 1/2 cup brown sugar (can increase to 3/4 if you like a sweeter pie)
- ¼ cup cornstarch
- 1/2 teaspoon almond extract (optional)
- 1-2 Tablespoons triple sec or amaretto (optional)
In a medium saucepan, combine ingredients up to almond extract. Bring to a boil then reduce heat and let simmer for approximately 10 minutes. Stir occasionally. Remove from heat and add extract and triple sec. Stir and let cool slightly.
Double Pie Crust
- 3 cups King Arthur All-Purpose flour, sifted
- 1-1/2 teaspoon salt
- 1 cup shortening
- 8 Tablespoons ice water
- 9” deep dish pie plate
- 2 Tablespoons butter (optional)
Preheat oven to 375 degrees.
Sift flour and salt together into large bowl. Using a pastry cutter, or two knives, cut in shortening until the mixture resembles coarse crumbs. Add the water a tablespoon at a time, stirring lightly with fork, and continue until the dough holds together when pinched between your fingers. Divide the dough in half. Sprinkle your surface with flour, as well as the top of one ball of dough, and roll into a circle that is slightly larger than the pie plate. Fold over rolling pin and lift over pie plate. Let settle into pie plate, gently patting into place. Trim overhanging sides of dough to within 1-1/2-inches.
Sprinkle flour on second ball of dough then roll out about the same sized circle as the first. Cut into narrow strips for a lattice work top or, if want a full crust, just leave in circle. Set aside.
Fill pastry-lined pie plate with cherry filling. Dot top of filling with butter (optional).
To make lattice work, lay a series of strips across pie. Take the remaining strips and weave under and over the strips in the opposite direction letting them hang over the edge about 1-1/2”. (If using full crust, lay over filling allowing to hang over edges.) Fold top crust over bottom crust to form a standing rim, pinching dough together. Using your index or pinkie finger, press from outside-in to form a depression, skip 1/2″ and make another depression with finger. Continue all the way around. (If using a full crust, cut several slits in top for steam to escape.)
Bake 40-50 minutes.
Watch crust carefully. If it gets too brown cover with a tent of foil.
I love to use Oregon Fruit Pitted Red Tart Cherries in Water from Amazon.com as they make the best pie every time.