Deep Dish Cherry Pie

Deep Dish Cherry Pie: A Baker's Journey

Baking has always been more than just a hobby for me; it's a form of self-expression, a way to connect with my family and friends, and a delicious journey of creativity. This Deep Dish Cherry Pie isn't just another recipe; it's a testament to the patience and passion required to craft something truly special. The aroma alone, filling the kitchen with the sweet scent of cherries and warm pastry, is enough to transport you to a place of comfort and joy. And the taste? Oh, the taste! It's a symphony of sweet and tart, of flaky crust and juicy filling, a perfect balance that leaves you wanting more.

The process, however, is not for the faint of heart. This isn't a quick, five-minute dessert; this pie demands time, attention, and a willingness to embrace the unexpected. From pitting countless cherries (a task that tested my patience more than once!) to carefully crafting the delicate dough, each step is an integral part of the final masterpiece. But the reward? A deep dish cherry pie so satisfying, so rich, and so utterly delicious that it makes all the effort worthwhile. The glistening, ruby-red cherries nestled within the perfectly golden crust are a feast for the eyes, and the first bite is a moment of pure bliss.

This pie is more than just a dessert; it's an experience. It's a story told in layers of flaky crust and sweet, juicy cherries. It's a reminder to slow down, to savor the process, and to appreciate the simple joys in life. I hope this recipe inspires you to embark on your own baking journey, to find joy in the process, and to share the delicious results with those you love. So grab your rolling pin, gather your ingredients, and let's create some magic together. Because sometimes, the sweetest moments are found not just in the taste of the pie, but in the journey of making it.

Ingredients Notes: The quality of your ingredients truly matters in baking. Use fresh, high-quality cherries for the best flavor. Cold butter is essential for a flaky crust, so make sure it's well-chilled before you start. And don't skimp on the vanilla extract; it adds a touch of magic to the filling.

Tips and Tricks: For perfectly pitted cherries, I highly recommend investing in a cherry pitter; it's a game-changer. Don't overwork the pie dough – it should be tender and flaky, not tough. Allowing the pie to cool completely is crucial to prevent a soggy bottom. Patience is key when it comes to baking; the best pies take time.

Serving Suggestions: A scoop of vanilla ice cream is a classic pairing, but whipped cream or a dollop of crème fraîche are also delicious options. Serve it warm or at room temperature, depending on your preference. This pie is delightful on its own and pairs well with a cup of hot coffee or tea. It’s also a fantastic dessert for any occasion – from casual gatherings to special celebrations.

Beyond the Recipe: Baking is more than a set of instructions; it's an art form. It's about adapting, experimenting, and discovering your own unique style. Feel free to customize this recipe to your liking. You can add spices like cinnamon or nutmeg, or use a different type of fruit entirely. The possibilities are endless.

The Joy of Sharing: One of the most rewarding aspects of baking is sharing your creations with others. The joy of giving a slice of homemade pie to someone you care about is immeasurable. Whether it’s a neighbor, a friend, or a family member, sharing the fruits of your labor is a way to connect and build relationships. So bake a pie, share it with someone special, and savor the experience together.

Memories in the Making: Every time I bake this pie, I'm transported back to cherished memories of family gatherings and holidays spent with loved ones. The aroma of baking fills the air, creating a warm and inviting atmosphere. It's more than just a delicious treat; it's a reminder of the importance of connection and the power of shared moments. It’s a recipe for creating memories that last a lifetime.

So, go ahead and try this recipe. Let the journey of baking fill your kitchen with the delightful aroma of warm pastry and sweet cherries. Embrace the process, savor the moments, and share the delicious results. Because baking isn't just about the pie; it's about the love, the memories, and the joy of creating something truly special.

Step-by-step

• The Night Before:
• Pit all the cherries (this takes forever, hopefully you have a cherry pitter)
• Toss the cherries in the sugar, place in a bowl and wrap with plastic, place in fridge and allow to macerate overnight.
• Make the dough by mixing the AP flour, 3/4 tsp salt together in a large bowl.
• Add the diced, cold butter and mix with a pastry cutter or with your hands by pinching the butter into the flour mixture until you have pebble-sized buttery flour bits.
• Make a well in the middle of your dry ingredients/butter mixture.
• Add the ice water, and gently mix it by bringing the dry bits into the wet middle.
• Mix quickly, but gently so that it does not overwork the gluten. If you overwork the gluten, you get tough, dense pie dough. And we want light, buttery, flaky dough, DOUGH'T WE?! ;)
• Divide into two even circles of dough, wrap tightly with plastic wrap and refrigerate overnight.
• The Day Of:
• Preheat your oven to 425
• Drain 95% of the excess liquid from the cherries by using your hands/tilting the bowl over the sink.
• Add the lemon zest and lemon juice, vanilla extract, cornstarch and salt. Mix well so that the cornstarch evenly coats the cherries. Leave them at room temperature while you do the following steps.
• Lightly butter and flour a springform pan.
• Take out one of your disks of pie dough. Roll out on a lightly floured surface with a rolling pin until 3/4 inch thick. You want it a bit thicker than normal pie dough because it has a lot more filling to hold.
• Line your spring form pan with the bottom, rolled out pie dough, trim the edges allowing about 1-2 inches of dough to hang over the edge.
• Place a piece of parchment paper on top of the bottom crust and add your pie weights.
• Bake at 425 for 15-20 minutes, until golden brown.
• Allow the bottom crust to cool completely.
• ONCE IT'S COOL, roll out the top dough to the same thickness: 3/4 inch.
• Add the cherries to the bottom crust.
• Lay the top crust on top, press down along the edges with a fork to seal. Trim all along the edges to make the bottom and top flush.
• Cut steam vents into the top either by stabbing a few times (GENTLY AND SWIFTLY) in the top crust or cutting 1-2" slits into the top crust.
• Bake at 425 for 30 minutes
• If your pie edges are browning too quickly, add foil all along the edges.
• Bake at 350 for 60 minutes
• Raise the temperature to 425 for 30 minutes
• Once the pie is evenly browned and looking irresistible, take it out of the oven.
• Allow to cool COMPLETELY. Like really- or else it will be PIE SOUP.
• I let mine cool overnight to be sure. It was totally worth it.
• Serve with ice cream, whipped cream or creme fraiche.