DEEP-DISH CHERRY PIE
From my Mamaw's recipe collection.
Provided by Chrystal Cackler @journeyrock92
Categories Pies
Number Of Ingredients 12
Steps:
- To prepare pie-crust, in food processor fitted with metal blade, pulse flour, sugar, and salt. Add butter; pulse until coarse crumbs form. Add ice water through feed tube, 1 tablespoon at a time; pulse until the dough holds together, 1 minute. Wrap in plastic wrap; chill for 1 hour.
- Meanwhile, prepare filling. In a medium saucepan, stir together cherries, sugar, and cornstarch. Cook over medium high heat, stirring, until the liquid boils and thickens slightly, 5 minutes. Cool.
- Preheat oven to 425. On a lightly floured surface, roll half the dough into 11 inch circle. Fit into 9 inch pie pan. Trim edges; press with fork against pan edge. Line with foil; fill with pie weights or dried beans.
- Bake until lightly golden, 10-15 minutes. Remove foil and weights. Transfer to wire rack to cool slightly. Pour filling into crust.
- Roll remaining dough into a 12 inch circle. Place on top of pie. Trim top crust, leaving 1 inch overhang; reserve trimmings. Roll up overhang to form border.
- Roll out trimmings. Cut out stems, leaves, and cherries. Brush crust with glaze; add decorations; brush again. Cut steam vents. Bake until crust is browned, 40 minutes. Transfer to rack to cool.
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