Deep Dish Cherry Pie
rec.food.baking/Gail de Prosse
Here is a super Amish recipe that is easier than most because it only has a top crust.
4 cups pitted cherries (about 1 1/2 lbs.)
1/4 cup sugar
1/4 cup brown sugar
3 Tbsp. cornstarch
1 tsp. almond extract
pinch of salt
1/3 cup butter, in pieces
crust:
1/2 cup plus 2 Tbsp. butter
1 Tbsp. sugar
1/2 tsp. salt
1/2 tsp. nutmeg
1 1/2 cups all-purpose flour
1/3 cup ice water
Preheat oven to 325 F. In a large bowl, mix cherries, sugars, cornstarch, extract and salt. Transfer to a buttered 1 1/2 qt. casserole (I use an oval gratin dish). Dot with butter pieces. For crust, follow usual method of cutting in butter and adding ice water. Roll it out to fit your dish (it will be thicker than other crusts). Pat it firmly against the side of the dish. Cut slits in top and sprinkle with sugar. Bake 1 hour, or until juices bubble up and crust is golden. Cool 15 minutes before serving.
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