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Title: Deep-Dish Cherry Pie
Categories: Dessert Pie
Yield: 1 Pie
| 2 1/4 | c | Flour |
| 1 | tb | Sugar |
| 1/2 | ts | ;salt |
| 3/4 | c | Butter; chilled, cut into pcs. ( 1 1/2 sticks) |
| 4 | tb | Water; ice |
| FILLING | ||
| 4 | c | Cherried, fresh; pitted |
| 1/2 | c | Sugar; to 1 cup |
| 2 | tb | Cornstarch |
| GLAZE | ||
| 1 | lg | Eggs; lightly beaten |
Mix together flour, sugar, and salt. Using a pastry blender or 2 knives, cut butter into flour mixture until coarse crumbs form. Add water, 1 tablespoon at a time, tossing with a fork, until a dough forms. Wrap in plastic wrap; chill for 1 hour.
To prepare filling, in a medium saucepan, stir together cherries, sugar, and cornstarch. Cook over medium-high heat, stirring, until liquid boils and thickens slightly 5 minutes. Cool.
Preheat oven to 425 degrees. On a floured surface, using a floured rolling pin, roll half the dough into an 11" circle.
Fit dough into a 9" pie pan. Trim edges; press with fork against pan edge. Line dough with foil; fill with pie weights or dried beans.
Bake until golden, 10 to 15 minutes. Remove foil and weights. Transfer to a wire rack to cool slightly. Pour filling into crust.
Roll remaining dough into a 12" circle. Place on top of pie. Trim top crust, leaving 1" overhang; reserve trimmings. Roll up overhang to form border.
Roll out trimmings. Cut out stems, leaves, and cherries.
Brush crust with glaze; add decoration; brush again, cut steam vents.
Bake until crust is browned, 40 minutes. Transfer to wire rack to cool.