Deep-Dish Cherry Pie
I made a "crust lover's" pot pie this winter in a springform pan, and the results were so delightful I couldn't wait to try it again with summer produce. This super huge cherry pie did not disappoint.
I made a "crust lover's" pot pie this winter in a springform pan, and the results were so delightful I couldn't wait to try it again with summer produce. This super huge cherry pie did not disappoint.
- 1 tablespoon vanilla extract
- 3/4 teaspoon salt
- 3/4 cup cornstarch
- 3 3/4 cups all-purpose flour
- 2 1/4 cups granulated sugar
- 1 lemon zested and juiced
- 3 sticks cold unsalted butter cubed
- 3/4 cup ice water plus more as needed
- 4 pounds sour or sweet cherries pitted
- 1 egg wash as needed for finishing
- 1 pinch turbinado sugar as needed for finishing
- 1 splash heavy cream for serving (optional)
- Carbohydrate 34.6730129585296 g
- Cholesterol 16.81875 mg
- Fat 6.79009395881996 g
- Fiber 1.51479166856305 g
- Protein 4.65228312993709 g
- Saturated Fat 3.78596739591066 g
- Serving Size 1 1 Serving (251g)
- Sodium 523.287583966603 mg
- Sugar 33.1582212899665 g
- Trans Fat 0.888631645993374 g
- Calories 221 calories
Step-by-step
- Preheat the oven to 425° F. Lightly grease a 9-inch springform pan and place it on a baking sheet lined with parchment paper.
- Make the pie crust: In a large bowl or in a food processor, combine the flour and salt. Add the butter and toss to coat. Cut the butter into the flour with your hands or a pastry cutter (or pulse it in the food processor) until the butter resembles the size of walnut halves.
- Add the water and mix to combine. Add more water as needed to get the dough to come together. It should not be wet or sticky. Divide the dough—you’ll need 2/3 of the dough for the bottom crust and 1/3 for the top crust. Wrap each piece of dough and chill for at least 30 minutes in the refrigerator.
- On a lightly floured surface, roll out the larger quantity of dough to 1/3-inch thick. Transfer it to the springform and trim the edge so there is 1/2-inch overhang all around. Chill the dough inside pan for at least 30 minutes in the refrigerator.
- Dock the chilled dough with a fork on the base and sides. Line the crust with parchment paper and pie weights, and bake until the crust is beginning to brown at the edges, 15 to 20 minutes. Remove the parchment and pie weights. If the base looks visibly wet or under-baked, return the crust to the oven without the pie weights for another 5 minutes. Cool to room temperature.
- While the pie is cooling. In a large bowl, combine the cherries, lemon zest and juice, and vanilla. In small bowl, mix the sugar and cornstarch to combine, then add to the cherry mixture. Mix until the cherries are evenly coated.
- Mound the filling into the cooled crust, pressing firmly to ensure minimal air pockets. Make a nice, rounded mound at the top.
- On a lightly floured surface, roll out the smaller amount of dough to 1/3-inch thick. Use a rolling pin to transfer the dough to the top of the pie.
- Trim away any excess dough, leaving 3/4 inch all the way around the edge. Nudge the edge down into the side of the springform pan so that it meets the top edge of the bottom crust. Push the crust down a bit so the excess puckers outward and creates a little lip, just like the edge of a typical pie. Press that outer lip together to seal the edges a bit, then crimp with a fork to seal.
- Egg wash the top crust evenly and sprinkle with turbinado sugar all over. Cut vents in the top of the pie.
- Transfer the pie to the prepared baking sheet and bake until the crust is very golden and the filling is bubbling through the vents, 45 to 50 minutes. If the pie is browning too much or too quickly, reduce the oven temperature to 375 and/or tent the top of the pie with foil.
- Cool the pie completely—seriously!—before slicing and serving. Unmold the outer edge of the springform pan. Slide an offset spatula around the edge of the base of the pan; if the pie is really cool and it feels solid in the middle, you’ll likely be able to pick up the pie with your hands (or a large spatula) and transfer to a platter or stand. If it feels soft in the middle, you may rather keep it on the springform base for slicing. If you’re feeling naughty, serve it with a drizzle of cold heavy cream.
My Deep-Dish Cherry Pie Adventure
As a busy professional, finding time to bake can feel like a luxury. But there's something about the comforting aroma of a freshly baked pie that instantly melts away stress and brings a touch of home-baked happiness to even the most hectic schedule. This past summer, I decided to challenge myself to bake something truly special – a deep-dish cherry pie. I envisioned a pie that wasn't just a dessert, but a statement – a testament to the simple pleasures and the satisfaction of creating something delicious from scratch.
The journey started with a search for the perfect recipe. I wanted something that would deliver that classic cherry pie taste but with a unique twist. The "crust lover's" aspect of the recipe immediately caught my eye. Knowing how much I love a flaky, buttery crust, I was eager to dive into the details. The process of making the pie dough was a meditative experience; the rhythmic motion of cutting the butter into the flour was a welcome escape from my day. The chilling process, though seemingly mundane, was essential in creating the perfect texture. The result was a crust that was both robust and delicate – a perfect canvas for the sweet and tart cherry filling.
Preparing the cherry filling was equally enjoyable. The vibrant color of the cherries, their sweet aroma mingling with the lemon zest, filled the kitchen with the promise of deliciousness. The careful layering of the filling into the crust was a delicate act, ensuring minimal air pockets to achieve that perfect, smooth, rounded top. The top crust, expertly crafted and crimped, completed the picture. This wasn't just a pie; it was a work of art.
Baking the pie was a test of patience. Watching it gradually transform in the oven, from a simple form to a golden-brown masterpiece, was rewarding. The aroma that filled the kitchen was irresistible. Finally, after what felt like an eternity, the pie emerged – perfect. The golden crust, the glistening cherry filling, the delicate aroma – it was everything I had hoped for and more. It was worth every moment of effort.
Serving the pie to my friends and family was the ultimate reward. Their expressions of delight as they savored each bite were the best compliment I could have asked for. It was a dessert that sparked conversation, brought smiles to faces, and fostered a sense of togetherness. And yes, for those who dare, a drizzle of cold heavy cream was the absolute perfect finishing touch. More than just a pie, it was a shared experience; a symbol of homemade comfort, a celebration of the simple things in life. This deep-dish cherry pie isn't just a recipe; it’s a story, a memory waiting to be made.
The experience reaffirmed something important for me: slowing down to appreciate the process of cooking, of creating something beautiful and delicious from scratch, can be a powerful antidote to the relentless pace of modern life. This deep-dish cherry pie will forever hold a special place in my heart, not just for its exquisite taste, but for the memories and joy it brought.
