Deep-Dish Cherry Pie


For the pie crust

3 3/4 cups all-purpose flour

3/4 teaspoon salt

3 (12 ounces) sticks cold unsalted butter, cubed

3/4 cup ice water, plus more as needed

For the finished pie

4 pounds sour or sweet cherries, pitted

1 lemon, zested and juiced

1 tablespoon vanilla extract

2 1/4 cups granulated sugar

3/4 cup cornstarch

1 egg wash, as needed for finishing

1 pinch powdered sugar, as needed for dusting the top

1 splash Heavy cream, for serving (optional)

Preheat the oven to 425. Lightly grease a 9" pan.

For the pie crust

In a bowl combine flour and salt.

Add butter and toss to coat, then cut into the flour with a pastry cutter until it resembles the size of walnut halves.

Add water and mix to combine, add more 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 pan and trim edges for a 1/2" overhang all around, then chill the dough for 30 minutes in the refrigerator.

Poke the dough with a fork on the bottom and sides., then line it 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.

For the Cherry Filling

While crust is cooling. In a bowl, combine cherries, lemon zest, juice and vanilla.

In small bowl, mix 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" thick.

Use a rolling pin to transfer the dough to the top of the pie, or cut into strips and weave to make a lattice.

Trim away any excess dough, leaving 3/4 inch all the way around the edge.

Nudge the edge down into the side of the 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 powdered sugar all over.

Cut vents in the top of the pie.

Transfer the pie to a baking sheet and bake until the crust is golden and 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, before slicing and serving. Enjoy!
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