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Deep-Dish Cherry Pie

Source of Recipe


Southern Lady (May-June 2012)



List of Ingredients



• 6 Tbsp instant tapioca
  
• ½ cup plus 1 tsp sugar, divided
  
• ½ cup firmly packed light brown sugar
  
• 1/8 tsp salt
  
• 8 cups pitted Bing cherries
  
• 2 Tbsp fresh lemon juice
  
• Lemon Crust (recipe follows)
  
• 1 Tbsp milk
  






Instructions



1. Preheat oven to 350° F. Using a spice grinder, finely grind tapioca.
   
   
2. In a large bowl, combine ½ cup sugar, brown sugar, tapioca, and salt. Add cherries and lemon juice, tossing to coat.
   
   
3. On a floured surface, roll half of Lemon Crust into a 12-inch circle. Place in a 9-inch deep-dish pie plate. Trim excess pastry ½ inch beyond edge of pie plate. Place cherry mixture in prepared crust.
   
   
4. Roll remaining Lemon Crust to 1/8-inch thickness. Using a pastry wheel or knife, cut into ½-inch-wide strips. Arrange in a lattice design over cherry mixture. Trim strips even with edges. Press edges of crust together. Fold edges under, and crimp.
   
   
5. Brush crust with milk, and sprinkle with remaining 1 teaspoon sugar. Bake for 45 minutes. Loosely cover with aluminum foil, and bake for an additional 45 minutes or until lightly browned and bubbly.
   
   Makes 1 (9-inch) deep-dish pie.
   
   .............
   
   LEMON CRUST
   
   • 3 cups all-purpose flour
   • 2 tsp lemon zest
   • 1 tsp salt
   • 1/3 cup shortening
   • 1/3 cup cold butter, cut into pieces
   • 8 to 10 Tbsp cold water
   
   In the work bowl of a food processor, combine flour, lemon zest, and salt; pulse until well combined. Add shortening and butter; pulse until mixture is crumbly. With processor running, add cold water, 1 tablespoon at a time, until mixture forms a ball. Divide dough in half, and flatten into two disks. Wrap tightly in plastic wrap; refrigerate for 1 hour.
   
   Makes 1 double pie crust.