Real Recipes From Real Home Cooks ®

deep dish cherry pie

(7 ratings)
Blue Ribbon Recipe by
Deborah Jean Schmidt
Allen, TX

This pie loves a scoop of vanilla ice cream when it's hot out of the oven. Use a deep dish pie plate for this recipe (mine is 10"x 2.5"). If you do not have a large pie plate, I would turn the crust ingredients into crumbs and opt for a cobbler treatment for this pie in a 9x9x2 glass pan. Apple cider vinegar can be substituted for honey vinegar.

Blue Ribbon Recipe

Yummy crust + delectable filling = all-star cherry pie! This pie has a flaky pecan crust that holds up well to the very full deep dish cherry pie. Each slice spills out silky tart and sweet cherry filling. Serve warm with a big scoop of vanilla ice cream.

— The Test Kitchen @kitchencrew
(7 ratings)
yield 8 serving(s)
prep time 45 Min
cook time 40 Min
method Bake

Ingredients For deep dish cherry pie

  • 2 1/2 c
    all-purpose flour
  • 1 c
    butter, chilled and cut into tablespoons
  • 1/2 c
    finely ground nuts, prefer pecans
  • 1 md
    orange, zested
  • 1 tsp
  • 1 tsp
    + 1 Tbsp granulated sugar, divided
  • 1 Tbsp
    honey vinegar
  • 1 lg
    egg, separated
  • ice water
  • 1 can
    cherry pie filling (21 oz)
  • 2 can
    dark sweet cherries in heavy syrup (14.5 oz each)
  • 1 can
    tart cherries, usually found packed in juice (14.5 oz)
  • 2 Tbsp
    triple sec or any orange liqueur
  • 1 tsp
    almond extract or amaretto liqueur
  • 2 Tbsp
    corn starch

How To Make deep dish cherry pie

Test Kitchen Tips
We had an issue finding dark cherries in heavy syrup and had to substitute with cherries in juice. If using dark cherries in juice, make sure to drain the cherries well.
  • Combine flour and butter.
    Preheat the oven to 425 degrees F. For the crust, combine flour and chilled butter until crumbly.
  • Stir in ground pecans and orange zest.
    Stir in the ground pecans and 1/2 - 1 Tbsp of orange zest.
  • Add sugar and salt.
    Add 1 tsp of sugar and salt.
  • Add vinegar and egg yolk.
    Add 1 Tbsp of honey vinegar to the egg yolk. Stir both into crumbs.
  • Add ice water 1 Tbsp at a time.
    Add ice water 1 Tbsp at a time until the dough is firm.
  • Divide the dough into 1/3rd and 2/3rd pieces.
    Divide dough into 1/3 and 2/3 portions.
  • Roll the larger piece of dough into a circle.
    Roll the larger portion of dough big enough to cover the bottom and sides of your pan.
  • Press the dough into a pie plate.
    Press the dough into the deep dish pie plate.
  • Par-bake the crust.
    Par-bake the crust for 10 minutes. Set aside.
  • Roll out the second piece of pie crust and cover with plastic wrap.
    Using parchment paper or a silicone mat roll the top portion into your desired shape (full crust or lattice). Cover with plastic wrap and set away from the heat so the dough does not dry out.
  • Drain the sweet cherries and tart cherries and reserve the juice.
    For the filling, drain sweet cherries (in syrup) and reserve juice. Drain the tart cherries, and reserve juice.
  • Add cherries and pie filling to a bowl.
    Add all cherries to a bowl along with a whole can of pie filling.
  • Stir in triple sec and almond extract.
    Stir in triple sec and almond extract. Set aside.
  • Reduce the cherry syrup.
    Reduce the sweet cherry syrup to half over medium heat. This will bubble, so make sure the pan/ bowl is larger than 4 cups so it does not spill over.
  • Add corn starch to cherry juice.
    Stir 2 Tbsp of corn starch into 2 Tbsp of tart cherry juice (from the can).
  • Add corn starch mixture to the reduced cherry juice.
    Add to the reduced syrup.
  • Stir until thickened.
    Stir constantly over heat until nicely thickened.
  • Add the reduced sauce to the cherries.
    Fold cherries into this and blend gently. This mixture should include all of the filling ingredients and should be a rich red color and cling well to spoon.
  • Pour the filling into the crust.
    Add the filling to the par-baked crust.
  • Cut dough into strips for a lattice or place second crust on top of the filling.
    Lay the top crust over the filling or create a lattice.
  • Brush with an egg wash.
    Brush the top crust with egg white, especially around the edges, to seal to the bottom crust. If using solid/whole top crust, remember to cut several vents. If lattice, no worries. Can also add sprinkled sugar (about 1 Tbsp) for a nice finish. This step adds a nice golden color.
  • Bake the pie.
    Bake at 425 degrees F for 10 minutes. Then, reduce the heat to 350 degrees F and bake for 25-30 minutes more.
  • Bake until golden brown.
    Remove when the top crust is golden and the filling is bubbly.