Living in Alberta really does have it’s perks. Whether it be the mountains in our backyard, or the generous amount of lakefront property, the scenery is wonderful. However it is the proximity to BC that makes it extra special. A quick drive to the BC coastline and you are greeted with not only the gateway to wine country, but also the abundance of fresh BC fruit. Every year I go on a road trip to gather my fresh cherries, peaches, and apples for the season. The peaches and cherries are spectacular.
This recipe uses the fresh cherries in a way that keeps their flavours intact and the density predominant. I love to serve it with some homemade vanilla ice cream on a hot summer day.
The Ultimate Deep Dish Cherry PiePrint This
- Pie pastry for a two crust pie
- 6 cups of fresh diced and pitted cherries
- 1 cup of granulated sugar + 1 tsp for sprinkling
- 3 tbsp of cornstarch
- 1/4 tsp salt
- 1 tbsp of fresh butter
- 1 egg
- Vanilla ice cream (optional)
- Preheat oven to 425 degrees
- Line the pie plate with pastry dough
- Combine the Sugar, cornstarch and salt. Whisk. Add the cherries and stir to combine.
- Pour the cherry mixture onto pie plate. Dot with the butter.
- Place second crust over top. Crimp edges, and cut 4 slits in the top to allow steam to escape.
- In a small dish whisk the egg with 1 tsp of water. Using a pastry brush, brush top of pie with the egg mixture. Sprinkle sugar over top.
- Place pie on sheet pan to catch any drip overflows.
- Bake pie for 20 minutes.
- Reduce heat to 350 degrees and bake the pie for an additional hour. (60 minutes)
- Watch the edges don’t get to brown. Cover edges with foil if getting too dark.
- Remove pie from the oven when bubbly.
- Cool completely on a wire rack. Store in the fridge for up to 3 days.
- Serve with vanilla ice cream or fresh whipping cream.