Deep-Dish Cherry Pie
Old-fashioned, deep-dish pies were baked in a casserole with just one crust on top. To catch any juice that bubbles over, put the casserole in the oven on a baking sheet.
1 c. sugar
1/4 c. all-purpose flour
1 t. lime juice
1/4 t. grated lime rind (I omitted this since I didn't have any. Tastes just fine without)
4 c. fresh or frozen pitted tart red cherries
*1 store-bought or homemade pie crust (mine was homemade. see recipe below.)
*Note: If using pie recipe below, only use 1/4 of roll
1. Preheat oven to 375*. In large bowl, stir together sugar, flour, lime juice, & lime rind. Add cherries; toss til cherries are coated. (If using frozen cherries, let mixture stand for 15-30 minutes or til cherries are partially thawed but still icy, stirring occasionally.) Pour cherry mixture into a 1 1/2 qt. casserole dish.
2. Place pie crust on top of cherry mixture. Trim crust to 1" beyound edge of casserole. Fold under the extra crust & crimp edge. Cut slits in crust. Brush with mixture of egg & water; sprinkle with a little additional sugar.
3. Bake for 50-55 minutes or til crust is golden. Cool on wire rack for 1 hr. before serving. Serve warm with vanilla ice cream.
Makes 8 servings.
Perfect Pie Pastry
Makes enough for 2 pies with top crusts
4 c. all-purpose flour
1 T. sugar
2 t. salt
1 3/4 c. shortening
1 egg
1 T. cidar vinegar
1/2 c. water
1. Combine flour, sugar, salt, & shortening in large bowl & blend til it has the texture of coarse crumbs. In small bowl, whisk together egg, vinegar, & water. Drizzle over flour mixture & mix thoroughly. Shape dough into patty, wrap in plastic wrap, & place in freezer for 45 minutes, or refrigerate overnight.
2. When chilled, form dough into a long roll, & divide into fourths. Roll & use immediately, or wrap each portion separately & refrigerate or freeze.
