Real Recipes From Real Home Cooks ®

deep dish cherry pie

★★★★★ 1
a recipe by
Gayla Williams
Tupelo, MS

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
serves 6
prep time 45 Min
cook time 40 Min
method Bake

Ingredients For deep dish cherry pie

  • 1 can
    cherry pie filling, lite or regular
  • 2 can
    dark sweet cherries in heavy syrup
  • 1 can
    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).
  • 4
    FILLING: 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.

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