Deep Dish Cherry Pie

Deep Dish Cherry Pie

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Gayla Williams


This is a scrumptious pie!
When i am pressed for time i will use a pre-made pie crust and sprinkle pecans and orange zest on bottom and press in.

NOTE: BAKES at 425*, & 350*
2 seperate bake temps


★★★★★ 1 vote

45 Min
40 Min



  • 1 can(s)
    cherry pie filling, lite or regular
  • 2 can(s)
    dark sweet cherries in heavy syrup
  • 1 can(s)
    tart cherries, usually found packed in juice
  • 1 Tbsp
    almond extract
  • 2 Tbsp
    triple sec,or any orange liqueur
  • 2 Tbsp

  • 2 1/2 c
    self rising flour
  • 1 c
    butter, chilled & cut into tablespoons
  • 1/2 c
    finely ground nuts, prefer pecans
  • 1 tsp
  • 1 tsp
  • 1 Tbsp
    orange zest
  • 1
    egg, separated
  • 1 Tbsp
    honey vinegar

How to Make Deep Dish Cherry Pie


  1. BAKES at 425*, & 350*
    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 opt for a 'cobbler' treatment of these ingredients in a 9x9x2 glass pan.
  2. CRUST:
    Combine flour & (chilled) butter until crumbly.
    Stir in:
    ground nuts (prefer pecans) &
    orange zest (from one large fruit or two cuties).
    Add 1 Tbl vinegar (prefer honey vinegar; use apple cider if its on hand) to
    egg yolk, stir both into crumbs.
    Add ice water 1 Tbl/ time until dough is firm.
  3. 3 Divide dough into 1/3, 2/3 portions.
    Roll/ press larger portion of dough to cover bottom & sides of pan.
    Pre-bake for 10 min at 425*
    Set aside.
    Roll top portion into desired shape: full crust or lattice (set away from heat).
    Drain sweet cherries (in syrup), reserve juice.
    Drain tart cherries, reserve juice.
    Add all cherries to bowl (+) whole can of pie filling.
    Stir 2 Tbsp triple sec & 1 Tbsp almond into this bowl.
    Set aside.
    5 Reduce sweet cherry syrup to half over med heat. Will bubble, so make sure pan/ bowl is 4c . to allow for this w/o spill over.
    Stir 2 Tb l cornstarch into 2 Tbl of tart cherry juice (from can) and add to reduced syrup.
    stir constantly over heat until nicely thickened.
    6 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.
  5. FINISH:
    Add filling to bottom crust.
    Lay top crust over filling.
    Brush w/ egg white,esp around edges to seal to bottom crust. If using solid /whole top crust, remember to cut several vents. If lattice, no worries.
    Egg white on top can be combined w/ or sprinkled w/ a little sugar (@ 1 Tbl) for nice finish. This step just adds a nice golden color.
  6. Bake at 425* for first 10 min
    Reduce to 350* for remaining 25-30 min.
    Remove when top crust is golden & filling is bubbly.

Printable Recipe Card

About Deep Dish Cherry Pie

Course/Dish: Pies
Main Ingredient: Fruit
Regional Style: American
Other Tag: Heirloom
Hashtag: #cherry

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