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    Deep-Dish Cherry Pie

    Source of Recipe


    List of 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


    PreparationPreheat oven to 425. 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. 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. 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. 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. 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.
    9 servings




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