The best delicious Deep-dish Raspberry And Black Cherry Pie – Bon Appetit recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Deep-dish Raspberry And Black Cherry Pie – Bon Appetit recipe today!
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-CRUST-
2 c Unbleached all purpose flour
1/4 ts Salt
1/2 c Chilled solid vegetable
-shortening, cut into pieces
1/4 c (1/2 stick) chilled unsalted
-butter, cut into pieces
1/3 c (about) ice water
FILLING
2 lb Sweet dark cherries, pitted
-or 2 1/2 lb pitted frozen,
-thawed, drained
3 1/2-pint baskets fresh
-raspberries
1 c Sugar
1/3 c Unbleached all purpose flour
3 tb Fresh lemon juice
2 ts Vanilla extract
1/2 ts Ground cinnamon
1 Egg, beaten with 1 T
-water (glaze)
2 ts Sugar
Vanilla ice cream
FOR CRUST: Blend flour and salt in proccssor. Using on/off turns, cut
in shortening and butter until mixture resembles coarse meal. With
machine running, add water 1 T at a time until dough begins to clump
together. Gather dough into ball; flatten to rectangle. Wrap in
plastic; chill at least 30 minutes.
FOR FILLING: Position rack in top third of oven and preheat to 400F.
Mix first 7 ingredients in 13x9x2-inch glass baking dish. Let stand
20 minutes.
Roll out dough on floured surface to 14×10-inch rectangle. Transfer
dough to top of fruit. Fold edges under. Using fork, crimp edges
decoratively. Bake pie 15 minutes. Brush crust with glaze; sprinkle
with 2 t sugar. Reduce temperature to 375’F and bake pie until crust
is golden and filling bubbles, about 40 minutes. Cool on rack 30
minutes. Serve warm with ice cream.
Yields
8 servings
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