Deep Dish Cherry Pie With Hazelnut Crust Recipes

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DEEP DISH CHERRY PIE



Deep Dish Cherry Pie image

Provided by Food Network

Categories     dessert

Time 55m

Yield 8 servings

Number Of Ingredients 15

1 1/4 pounds fresh or thawed frozen cherries, or 2 (16-ounce) cans pie cherries
3 tablespoons cornstarch
3/4 cup granulated sugar
1/4 teaspoon freshly grated ginger
1 teaspoon freshly squeezed lemon juice
1/4 cup heavy cream
2 tablespoons sugar
1 pint vanilla ice cream
4 1/2 cups sifted all-purpose flour
2 teaspoons kosher salt
2 teaspoons sugar
12 ounces (3 sticks) cold unsalted butter, cut into pieces
1/2 cup ice water (strain out the ice just before using)
2 teaspoons red wine vinegar
Piecrust dough, recipe follows

Steps:

  • Roll out the pie dough to 1/8th-inch thick and chill on parchment lined sheet pans. Cut out disks of dough 1-inch bigger than your ovenproof 8 to 12 ounce crocks. Keep chilled until ready to use.
  • Preheat oven to 375 degrees F.
  • Drain the cherry juices into a medium saucepan; you should have about a cup of juice. Add the cornstarch, sugar, ginger, and lemon juice and whisk to dissolve the cornstarch then bring it to a simmer over medium heat whisking all the while. When thickened, turn off the heat, stir in the cherries.
  • Pour the cherry filling into the ovenproof dishes and set aside to cool slightly. Carefully place the rolled-out disks on top and ease them into the dishes so it doesn't hang over the edge. Brush each disk with a little heavy cream and then sprinkle lightly with 2 tablespoons of sugar. With the tips of a pair of scissors, snip a X vent hole in the top of each crust.
  • Place the pies on a sheet pan, to catch any juices that boil over. Bake until the crust is golden brown and the juices are bubbling at the vents, 25 to 30 minutes.
  • Let cool to room temperature. Serve at room temperature with vanilla ice cream.
  • In a mixer fitted with a paddle attachment (or using a hand mixer), mix the flour, salt, and sugar for 1 minute. Add the butter and mix just until you have a crumbly, sandy mixture. You should still be able to see the pieces of butter.
  • In a small bowl, stir the water and vinegar together. With the mixer running at medium speed, drizzle in the water-vinegar mixture and mix just until a dough forms. You should still see small bits of butter.
  • Turn out onto a work surface, divide the dough in half, and shape into round, flat disks. Wrap separately in plastic wrap and refrigerate at least 30 minutes before using. (Or, refrigerate up to 48 hours or freeze up to 1 month before using. If frozen, let thaw in the refrigerator overnight before rolling out.)
  • When the time comes to roll out the dough, let the dough warm up for a few minutes at room temperature. Dust a work surface with just a few tablespoons of flour and keep some extra flour at hand. If you like, you can roll out the dough between two sheets of waxed paper (flouring the bottom sheet and the top of the dough before rolling), which makes it much easier to transfer to the pan later on. However, you won't be able to check the progress of the dough as easily. It's entirely up to you.
  • Sprinkle a little flour on top of the dough and start rolling outward from the center with quick, light strokes. Don't worry if the edges split a bit; concentrate on getting a good circle going from the center. Lift up and rotate the dough 1/4 turn every minute or so to help ensure even rolling. The dough should feel smooth and soft; some say it should feel like the inside of your forearm. If it gets sticky, sprinkle on a bit more flour, but don't do this more than two or three times; the dough will absorb too much flour. Instead, put it back in the fridge for 15 minutes to firm the butter up. Keep rolling until the circle is at least 2 inches larger than your pan (for example, 11 inches wide for a 9-inch pie pan), or 3 inches larger for deep-dish pies.
  • Set your pie or tart pan nearby. We always use heavy aluminum pans, because glass pans seem to bake the crust too fast. However, we know that the advantage of glass is that you can easily check the color of the crust. Again, it's up to you. Either choice will work.
  • To transfer the crust to the pan, we find it easiest to roll a finished crust up onto the rolling pin, then gently unroll it in the pan. Or, you can fold it gently in quarters, lift it up, position the center point on the center of the pan, and unfold it into the pan. If using waxed paper, peel off the top layer, turn the crust gently into the pan, and peel off the remaining paper. Make sure that the dough is allowed to settle completely into the pan.
  • Don't stretch and press the dough into the corners; stretched dough will likely shrink back when you bake it. Instead, lift the edges of the crust to let it settle down into the corners. If the dough tears a bit, don't be concerned; it will patch easily. Using scissors or a sharp knife, trim the dough to within 3/4 inch of the rim. Use any extra scraps to patch the crust, pressing with your fingers (wet them if necessary) or set aside.
  • For a double-crust pie: Leave the edges of the bottom crust hanging over the rim. Roll out the second piece of dough into a circle about 11 inches in diameter. Line a sheet pan with parchment or waxed paper. Roll the dough up onto the rolling pin, then unroll it onto the sheet pan.
  • Chill the finished crust or crusts for 20 to 30 minutes before filling the pie. When the bottom crust is filled, rest the top crust on top and pinch the edges together, turning them under all the way around. To decorate the rim, just press it all around with the back of a fork. For a slightly more advanced look, press the thumb and forefinger of one hand together. Use them to gently push the thick dough rim outward, while pushing inward with the forefinger of the other hand, so that they intersect in a "V" with the dough in between. Repeat all around the rim to make a wavy edge.
  • For a prebaked pie or tart crust (blind baking): Preheat the oven to 375 degrees F. Line the inside of the chilled crust with aluminum foil (don't turn it down over the rim, but leave the extra sticking up so that you have something to hold on to). Fill the foil all the way up to the top of the shell with pie weights or dried beans. Bake 25 to 30 minutes, until dry and beginning to turn "blond". Lift the foil and weights out of the shell and bake another 10 to 15 minutes, checking frequently to prevent over baking, until medium brown.
  • Yield: 2 crusts Preparation time: 15 minutes plus rolling and shaping Cooking time: 30 minutes Ease of preparation: moderate
  • Recipe courtesy Gale Gand, "Butter Sugar Flour Eggs" by Gale Gand, Rick Tramonto, Julia Moskin: Clarkson N. Potter Publishers, 1999

ALWAYS DELICIOUS CHERRY PIE



Always Delicious Cherry Pie image

Sweet and sour cherry pie. Incredibly yummy with vanilla ice cream! Be sure to get the regular cherries, not cherry pie filling.

Provided by Jody Clark

Categories     Desserts     Pies     Fruit Pie Recipes

Time 4h15m

Yield 8

Number Of Ingredients 12

1 deep dish pastry for double crust
2 (16.5 ounce) cans pitted dark sweet cherries, drained with syrup reserved
1 (16 ounce) can pitted sour cherries, drained
¾ cup white sugar
3 tablespoons arrowroot powder
¼ teaspoon ground cinnamon
⅛ teaspoon salt
1 tablespoon unsalted butter, melted
1 teaspoon lemon juice
½ teaspoon vanilla extract
¼ teaspoon almond extract
⅛ teaspoon red food coloring

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). On a lightly floured surface, roll out one crust, and place in a 9 inch deep dish pie plate. Roll out top crust, and set aside.
  • Measure 1 1/2 cups reserved cherry syrup into a small saucepan over low heat. Mix together sugar, arrowroot powder, cinnamon, and salt. Stir into syrup until dissolved. Increase heat to high, and bring syrup to a boil. Cook for 1 to 2 minutes, or until thickened. Remove from heat, and stir in butter, lemon juice, vanilla, almond extract, and red food coloring.
  • In a large bowl, combine cherries and thickened syrup. Gently toss until evenly coated. Pour filling into pie crust. Cover with top crust, and crimp edges with fork. Make a few fork vents in top pie crust to allow steam to escape during baking.
  • Bake in preheated oven for 20 minutes, then reduce heat to 375 degrees F (190 degrees C). Continue to bake for 30 minutes. Allow to cool for 3 hours before serving.

Nutrition Facts : Calories 474.4 calories, Carbohydrate 79 g, Cholesterol 3.8 mg, Fat 16.4 g, Fiber 2 g, Protein 3.3 g, SaturatedFat 5.7 g, Sodium 343.7 mg, Sugar 47.9 g

DEEP DISH CHERRY PIE



Deep Dish Cherry Pie image

Make and share this Deep Dish Cherry Pie recipe from Food.com.

Provided by CHEF GRPA

Categories     Dessert

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 14

size cans cherry pie filling (lite or regular 12-14oz size cans)
size cans dark sweet cherries in heavy syrup (a 21oz of LITE cherry pie filling)
size cans tart cherries, usually found packed in juice
2 tablespoons triple sec or 2 tablespoons any orange liqueur
1 tablespoon almond extract or 1 tablespoon amaretto liqueur
2 tablespoons cornstarch
2 1/2 cups all-purpose flour
1 cup butter, chilled & cut into tablespoons
1/2 cup finely ground nuts, prefer pecans
1 teaspoon salt
1 teaspoon sugar
1/2-1 tablespoon orange zest
1 egg, separated
1 tablespoon honey vinegar

Steps:

  • 1. NOTE: BAKES at 425*, & 350* Use a deep dish pie plate for this recipe (mine is 10"x 2.5") If you do not have a large pie plate, I would opt for a 'cobbler' treatment of these ingredients in a 9x9x2 glass pan. CRUST: Combine flour & (chilled) butter until crumbly. Stir in: ground nuts (prefer pecans) & orange zest (from one large fruit or two cuties). Add 1 Tbl vinegar; use apple cider if its on hand) to egg yolk, stir both into crumbs. Add ice water 1 Tbl/ time until dough is firm.
  • 2. Divide dough into 1/3, 2/3 portions. Roll/press larger portion of dough to cover bottom & sides of pan. Pre-bake for 10 min at 425* Set aside. Roll top portion into desired shape: full crust or lattice (set away from heat).
  • 3. FILLING: Drain sweet cherries (in syrup), reserve juice. Drain tart cherries, reserve juice. Add all cherries to bowl along with whole can of pie filling. Stir triple sec & almond into this bowl. Set aside.
  • 4. Reduce sweet cherry syrup to half over med heat. Will bubble, so make sure pan/ bowl is larger than 4 cups to allow for this w/o spill over. Stir 2 Tbl cornstarch into 2 Tbl of tart cherry juice (from can) and add to reduced syrup. Stir constantly over heat until nicely thickened.
  • 5. Fold cherries into this and blend gently. This mixture should include all of the filling ingredients and should be a rich red color and cling well to spoon.
  • 6. FINISH: Add filling to bottom crust. Lay top crust over filling. Brush w/ egg white, esp around edges to seal to bottom crust. If using solid/whole top crust, remember to cut several vents. If lattice, no worries. Egg white on top can be combined w/ or sprinkled w/ a little sugar (@ 1 Tbl) for nice finish. This step just adds a nice golden color.
  • 7. Bake at 425* for first 10 minute Reduce to 350* for remaining 25-30 minute Remove when top crust is golden & filling is bubbly.

Nutrition Facts : Calories 336.1, Fat 22.7, SaturatedFat 12.3, Cholesterol 67.4, Sodium 448.4, Carbohydrate 27.8, Fiber 1.5, Sugar 1, Protein 5.2

DEEP-DISH CHERRY PIE



Deep-Dish Cherry Pie image

My great-aunt in Pennsylvania's a great country cook, and she gave this recipe to me. It's one of my husband's favorites. I like it, too-it's easier than two-crust pies, plus I've used both fresh and frozen cherries with good results.

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 8-10 servings.

Number Of Ingredients 17

6 cups fresh or frozen pitted tart cherries, thawed, drained and patted dry
3/4 cup sugar
3/4 cup packed brown sugar
1/4 cup cornstarch
1 teaspoon almond extract
Dash salt
2 to 3 drops food coloring, optional
3 to 4 tablespoons butter
CRUST:
1-1/2 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 cup plus 2 tablespoons shortening
4 to 5 tablespoons ice water
Milk or half-and-half cream
Additional sugar

Steps:

  • In a large bowl, combine cherries, sugars, cornstarch, extract, food coloring and salt. Place in a greased 1-1/2-qt. to 2-qt. baking dish. Dot with butter. Set aside. , For crust, in a large bowl, combine the flour, sugar, salt and nutmeg. Cut in shortening. Add water, a little at a time, until a dough forms. Do not over mix. Roll out on a floured surface to fit the top of the casserole. Place on top of the cherries, pressing against the sides of the dish. Cut decorative designs or slits in center to crust. , Brush with milk or cream and sprinkle with sugar. Bake at 350° for 1 hour or until crust is golden brown. Cool at least 15 minutes before serving.

Nutrition Facts :

DEEP DISH CHERRY PIE



Deep Dish Cherry Pie image

Make and share this Deep Dish Cherry Pie recipe from Food.com.

Provided by CHEF GRPA

Categories     Dessert

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 14

1 (14 ounce) can cherry pie filling (lite or regular)
dark sweet cherries in heavy syrup
1 (14 ounce) can tart cherries, usually found packed in juice
2 tablespoons triple sec or 2 tablespoons any orange liqueur
1 tablespoon almond extract or 1 tablespoon amaretto liqueur
2 tablespoons cornstarch
2 1/2 cups all-purpose flour
1 cup butter, chilled & cut into tablespoons
1/2 cup finely ground nuts, prefer pecans
1 teaspoon salt
1 teaspoon sugar
1/2-1 tablespoon orange zest
1 egg, separated
1 tablespoon honey vinegar

Steps:

  • 1. NOTE: BAKES at 425*, & 350* Use a deep dish pie plate for this recipe (mine is 10"x 2.5") If you do not have a large pie plate, I would opt for a 'cobbler' treatment of these ingredients in a 9x9x2 glass pan. CRUST: Combine flour & (chilled) butter until crumbly. Stir in: ground nuts (prefer pecans) & orange zest (from one large fruit or two cuties). Add 1 Tbl vinegar; use apple cider if its on hand) to egg yolk, stir both into crumbs. Add ice water 1 Tbl/ time until dough is firm.
  • 2. Divide dough into 1/3, 2/3 portions. Roll/press larger portion of dough to cover bottom & sides of pan. Pre-bake for 10 min at 425* Set aside. Roll top portion into desired shape: full crust or lattice (set away from heat).
  • 3. FILLING: Drain sweet cherries (in syrup), reserve juice. Drain tart cherries, reserve juice. Add all cherries to bowl along with whole can of pie filling. Stir triple sec & almond into this bowl. Set aside.
  • 4. Reduce sweet cherry syrup to half over med heat. Will bubble, so make sure pan/ bowl is larger than 4 cups to allow for this w/o spill over. Stir 2 Tbl cornstarch into 2 Tbl of tart cherry juice (from can) and add to reduced syrup. Stir constantly over heat until nicely thickened.
  • 5. Fold cherries into this and blend gently. This mixture should include all of the filling ingredients and should be a rich red color and cling well to spoon.
  • 6. FINISH: Add filling to bottom crust. Lay top crust over filling. Brush w/ egg white, esp around edges to seal to bottom crust. If using solid/whole top crust, remember to cut several vents. If lattice, no worries. Egg white on top can be combined w/ or sprinkled w/ a little sugar (@ 1 Tbl) for nice finish. This step just adds a nice golden color.
  • 7. Bake at 425* for first 10 minute Reduce to 350* for remaining 25-30 minute Remove when top crust is golden & filling is bubbly.

Nutrition Facts : Calories 396.1, Fat 22.8, SaturatedFat 12.3, Cholesterol 67.4, Sodium 458.4, Carbohydrate 42.4, Fiber 2.2, Sugar 4.1, Protein 5.7

APPLE PIE WITH HAZELNUTS AND DRIED SOUR CHERRIES



Apple Pie with Hazelnuts and Dried Sour Cherries image

Yield Makes 8 to 10 servings

Number Of Ingredients 14

3/4 cup dried tart cherries
1/2 cup Merlot
3 1/4 cups all purpose flour
1 3/4 cups (3 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
1/4 cup sugar
1/2 teaspoon salt
2/3 cup ice water
4 pounds Golden Delicious apples, peeled, cored, cut into 1 1/2-inch chunks (about 12 cups)
1/3 cup sugar
1/4 teaspoon ground cinnamon
1/2 cup hazelnuts, toasted, husked, coarsely chopped
1 large egg, beaten to blend with 1 tablespoon water (for glaze)
2 tablespoons raw sugar crystals or granulated sugar
Vanilla ice cream

Steps:

  • Bring cherries and Merlot to boil in small saucepan over medium-high heat. Remove from heat and cool. Let stand at room temperature overnight. Drain well.
  • Combine flour, butter, sugar, and salt in bowl of electric mixer. Place bowl in freezer 15 minutes. Using electric mixer fitted with paddle attachment, beat mixture on low speed until pea-size clumps form. Drizzle 2/3 cup ice water over mixture and beat just until dough comes together. Gather dough into ball; divide into 2 pieces. Flatten each into disk. Wrap each separately in plastic; chill at least 8 hours and up to 1 day.
  • Let 1 dough disk stand at room temperature 15 minutes to soften slightly. Roll out on lightly floured surface to 13-inch round. Transfer to 9-inch-diameter deep-dish glass pie dish. Trim overhang to 1 inch. Fold in overhang, forming double-thick sides. Refrigerate at least 30 minutes and up to 6 hours.
  • Preheat oven to 450°F. Toss apples, 1/3 cup sugar, and cinnamon in large bowl to combine. Transfer to large rimmed baking sheet. Roast until apples soften slightly, about 15 minutes. Cool apple mixture. Reduce oven temperature to 425°F. Toss cherries, apple mixture, and hazelnuts in large bowl to combine.
  • Let second dough disk stand at room temperature 15 minutes to soften slightly. Roll out disk on lightly floured surface to 13-inch round. Transfer filling to dough-lined dish. Brush edge of crust with egg glaze. Drape dough over filling. Trim top dough overhang to 1 inch. Press top and bottom dough edges together to seal. Crimp edges decoratively. Using sharp knife, cut 4 slashes in top of dough to allow steam to escape. Brush dough with egg glaze; sprinkle with raw sugar crystals.
  • Bake pie 30 minutes. Reduce oven temperature to 350°F. Tent pie with foil. Continue baking until apples are tender and juices are bubbling thickly, about 25 minutes longer. Cool slightly. Serve warm or at room temperature with ice cream. (Can be made 8 hours ahead. Let stand on rack at room temperature.)

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From imadedinner.net
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DEEP DISH CHERRY PIE - SIDE DISH RECIPES - FOODDIEZ.COM
You can never have too many dessert recipes, so give Deep Dish Cherry Pie a try. This recipe serves 8. One portion of this dish contains roughly 11g of protein, 45g of fat, and a total of 880 calories. This recipe covers 16% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 55 ...
From fooddiez.com
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THE BEST CANNED PEACH PIE RECIPE - SUGAR AND CHARM
2022-06-10 Preheat the oven to 425 degrees F (190 degrees C). Using a sieve and a large bowl, drain peaches. You want to remove all of the excess juice from the peaches and discard the juice. In a large bowl, combine canned peaches, sugar, …
From sugarandcharm.com
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DEEP-DISH CHERRY PIE - JAX HAMILTON
Preheat oven to 180c. Lightly grease one large pie dish or a muffin tin. Place cornflour, sugar, ginger and vanilla in a medium-sized saucepan. Whisk in the cherry juice. Bring to a simmer, whisking as you go. When thick, remove from heat and stir in the cherries, zest and port. Allow to cool. You can make this the night before if you like.
From jaxhamilton.co.nz
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BEST HOMEMADE CHERRY PIE - KRISTINE'S KITCHEN
2022-05-25 Lightly brush the top and edges of the pie crust with the egg wash. If desired, sprinkle coarse sugar over the top of the pie. Place the pie in the refrigerator for 20 to 30 minutes before baking. While the pie chills, preheat the oven to 400° F …
From kristineskitchenblog.com
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DEEP DISH FRENCH SILK PIE WITH HAZELNUT OREO COOKIE CRUST
2021-12-22 Instructions. Preheat oven to 350 degrees F. Grease a 9 inch springfoam pan with nonstick cooking spray or melted butter. Start by making the crust: Place cookies and hazelnuts in the bowl of a food processor and pulse for 1-2 minutes or until cookies are finely crushed.
From ambitiouskitchen.com
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DEEP-DISH CHERRY PIE | WILLIAMS-SONOMA TASTE
2016-06-09 Fit 1 dough round into a 9-inch (23-cm) deep-dish pie dish. Trim the edges flush with the rim of the dish. Using a cherry piecrust cutter according to the manufacturer’s instructions, cut out the top crust using the second dough round. Refrigerate the dough-lined pie dish and top crust for 30 minutes.
From blog.williams-sonoma.com
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EASY CHERRY PIE RECIPE - PILLSBURY.COM
2022-04-20 1. Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate. 2. Spoon pie filling into crust-lined plate. Top with second crust; seal edge and flute. Brush top crust with milk; sprinkle with sugar. Cut slits in several places on top crust. 3.
From pillsbury.com
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HOMEMADE CHERRY PIE RECIPE - INSIDE BRUCREW LIFE
2020-09-04 Preheat oven to 425 degrees. Place one pie crust in bottom of 9 ½ inch deep dish pie plate. Separate the yolk and egg white. Whisk the egg white until foamy. Brush on the bottom of the pie crust. Refrigerate for 15 minutes. Spoon the cherry pie filling into the prepared crust.
From insidebrucrewlife.com
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DEEP-DISH SOUR CHERRY PIE RECIPE - RECIPES.NET
2022-03-24 Preheat the oven to 375 degrees F and position a rack in the lower third. In a bowl, toss the cherries with the 1½ cups of sugar, the cornstarch, the fresh lemon juice and the salt. Roll out the larger piece of Flaky Pie Dough to a 13-inch round, about ⅛-inch thick. Line a 9½x1¾-inch glass pie plate with the dough.
From recipes.net
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DEEP DISH CHERRY PIE WITH HAZELNUT CRUST – RECIPES NETWORK
2014-08-18 Ingredients. 1 1/4 cups (2 1/2 sticks) cold unsalted butter, cut into pieces; 1 1/2 cups confectioners' sugar; 2 eggs; 3 1/4 cups flour; …
From recipenet.org
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Top Asked Questions

How do I make a cherry pie crust?
Preheat oven to 425 degrees F (220 degrees C). On a lightly floured surface, roll out one crust, and place in a 9 inch deep dish pie plate. Roll out top crust, and set aside. Measure 1 1/2 cups reserved cherry syrup into a small saucepan over low heat. Mix together sugar, arrowroot powder, cinnamon, and salt. Stir into syrup until dissolved.
What are the best tips for baking deep dish Cherry Pie?
Deep-Dish Cherry Pie is rated 5.0 out of 5 by 1 . When cherries reach their peak of sweetness in summer, it’s time to bake a pie. Here, we use a piecrust cutter to make a decorative top crust that hints at the fruit within. Use a cherry pitter to speed up the prep work.
How to bake a two-crust pie?
Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate. Spoon pie filling into crust-lined plate. Top with second crust; seal edge and flute. Brush top crust with milk; sprinkle with sugar. Cut slits in several places on top crust. Bake 40 to 45 minutes or until crust is golden brown.
What kind of cherries are used for pie crust?
Sour, tart cherries (sometimes called “pie” cherries) are most commonly used in desserts like cherry pie. If using sweet cherries, decrease the sugar in this recipe by at least ⅓ cup. Use a homemade pie crust!

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