Deep-Dish Cherry Pie

Ingredients

• Crust:
• 1 cup all-purpose flour, divided
• 3 tablespoons ice water
• 2 tablespoons sugar
• 1/8 teaspoon salt
• 1/4 cup vegetable shortening
• Filling:
• 3 tablespoons cornstarch
• 1 tablespoon sugar
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground ginger
• 1/8 teaspoon ground allspice
• 4 cups pitted sweet cherries (about 1 1/2 pounds)
• 1 cup dried sour cherries
• 2 tablespoons fresh lemon juice
• Cooking spray
• Topping:
• 1 tablespoon water
• 1 large egg white
• 2 teaspoons sugar
• 1/4 teaspoon ground ginger

Preparation

1. Preheat oven to 425°.
2. To prepare crust, lightly spoon flour into a dry measuring cup; level with a knife. Combine 1/4 cup flour and ice water, stirring with a whisk until well blended to form a slurry.
3. Combine 3/4 cup flour, 2 tablespoons sugar, and 1/8 teaspoon salt; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add slurry; toss with a fork until moist. Press gently into a 4-inch circle on 2 overlapping sheets of heavy-duty plastic wrap; cover with 2 additional overlapping sheets of plastic wrap. Roll dough, still covered, into an 11-inch circle; chill.
4. To prepare filling, combine cornstarch and next 4 ingredients (cornstarch through allspice) in a large bowl. Stir in the fresh cherries, dried cherries, and lemon juice; toss well to combine. Spoon filling into a 10-inch pie plate coated with cooking spray.
5. Remove top sheets of plastic wrap from dough; place on top of cherry mixture, plastic wrap side up. Remove remaining plastic wrap. Fold edges of dough under; flute. Cut 6 (1-inch) slits into top of dough using a sharp knife.
6. To prepare topping, combine 1 tablespoon water and egg white, stirring with a whisk; brush top and edges of dough with egg mixture. Combine 2 teaspoons sugar and ginger; sprinkle over dough. Place pie on a baking sheet. Bake at 425° 40 minutes or until golden. Cool completely on a wire rack.