Deep-Dish Cherry Pie

Cherry pies are traditionally made with sour cherries. Since their availability is limited, we used a combination of Bing cherries and dried sour cherries to lend tart flavor.

Yield: 9 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 234
  • Calories from fat: 25%
  • Fat: 6.5g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 1.7g
  • Protein: 3.5g
  • Carbohydrate: 40.8g
  • Fiber: 3.3g
  • Cholesterol: 0.0mg
  • Iron: 1.1mg
  • Sodium: 42mg
  • Calcium: 22mg

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.
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