Deep-Dish Cherry Pie

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

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.

Ingredients

• 1 cup all-purpose flour, divided
• 3 tablespoons ice water
• 2 tablespoons sugar
• 1/8 teaspoon salt
• 1/4 cup vegetable shortening
• 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
• 1 tablespoon water
• 1 large egg white
• 2 teaspoons sugar
• 1/4 teaspoon ground ginger

Directions

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

Yield: 9 servings