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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Country Deep-Dish Cherry Pie Recipe

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This recipe for Country Deep-Dish Cherry Pie is from The Dietz Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups Dark sweet cherries
2 16oz cans pitted tart red cherries
¾ cup Sugar
¼ cup Cornstarch
½ tsp Ground Cinnamon
¼ tsp Ground Mace or Nutmeg
2 tbsp Butter
2 cups Buttermilk baking mix
5 tbsp Additional sugar, divided
¼ cup Sour Cream
3 tbsp Water
Directions:
Directions:
Pit fresh dark sweet cherries and set aside. Drain juice from canned tart cherries into a two-cup measure; add water to make two cups. Combine the ¾ cup sugar, cornstarch, cinnamon, mace and butter in a large saucepan. Gradually stir in reserved juice. Cook over medium heat, stirring constantly, until mixture thickens and bubbles (about one minute).. Add cherries. Spoon filling into 8-cup shallow baking dish. Have oven preheating to 375º.
Combine baking mix, three tablespoons sugar, sour cream and water in a medium-size bowl. Mix lightly with a fork, just until dough holds together. Turn out onto floured surface; knead 10 times. Roll to a 12x10 resctangle; cut crosswise into about ¾” wide strips. Weave strips over filling; turn ends under to fit dish. Sprinkle with remaining 2 tablespoons sugar. Bake at 375º for 35 minutes or until pastry is golden and juices bubble. (Place a piece of foil under pie to catch any juices that may run over.) Cool. Serve warm with cream, if desired.
Number Of Servings:
Number Of Servings:
8

 

 

 

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