Print Friendly, PDF & Email

I love cookbooks.  Granted, occasionally when I’m a hurry, I will resort to google to find a recipe I want…but, for the most part, I enjoy the search through my cookbooks finding just the right recipe.  Having lived in Amish country on two different occasions (Kentucky and Indiana), I especially love recipes for Amish food.  One of my favorite frequent trips when we lived there was to the Amish markets to buy homemade breads, pies and noodles!

Earlier this week, I found a wonderful cookbook on eBay for all of $1.99 plus shipping!  Supposedly, it was “used” but it looks close enough to “new” for me.  You can find this wonderful cookbook here on Amazon where there are some “used” ones listed as well as new.  You could also try eBay to find it.  I have several cookbooks by Marcia Adams and they are all superb.

Tonight, I made the “Deep-Dish Cherry Pie” and it is delicious!  The crust is light, flaky and slightly sweet.  The recipe called for 1/2 teaspoon of nutmeg to the crust which added a nice touch.  This deep-dish  pie has only the top crust but lots of fruit underneath.  I didn’t have fresh cherries of course or frozen cherries for that matter to follow her recipe, so I used 2 cans of cherry pie filling – 1 lite and 1 regular.  I added 1 teaspoon of pure almond extract and 2 tablespoons of brown sugar to make my filling.

Here’s my adaptation of her delicious crust…

1/2 cup fresh Crisco

1 tablespoon sugar

1/2 teaspoon kosher salt (or regular if you don’t have kosher)

1 & 1/2 cups all-purpose flour

1/2 teaspoon nutmeg

1/3 cup cold water

granulated sugar

Preheat oven to 325 degrees.

Whisk the dry ingredients together well.  Cut in the crisco using a pastry blender.  Add the ice water and, using a fork, mix with a light touch.  Form a ball and roll out onto a lightly floured surface.

Put your fruit in a buttered 1 & 1/2 quart casserole dish and cover with your dough.  Seal the dough around the bowl.  Make slits in the dough.  Sprinkle with the sugar.  Bake about 1 hour until golden and the juices bubble up out of the slits.  Delicious!

Put a few little pats of butter around the crust before you lightly sprinkle with sugar. The little specks you see are nutmeg…

2 Responses to Deep-Dish Cherry Pie…

Pages…

Categories…

Archives…

My Other Blog…

My Southern Heart...the Stories blog is about my life growing up in the South in the fifties and sixties. It was an amazing time...a time of falling in love, getting married, having a family. A time of history in the making, political unrest, rock and roll. Come along on my life's journey. It's a chronological story, so be sure to start at the beginning. It will make a whole lot more sense that way. Check out: My Southern Heart...the Stories