Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

deep dish cherry pie

(7 RATINGS)
2.36K Pinches 33 Photos
DJS_Mediation_Services avatar
Allen, TX
Updated on Apr 1, 2024

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
prep time 45 Min
cook time 40 Min
method Bake
yield 8 serving(s)

Ingredients

  • CRUST
  • 2 1/2 cups all-purpose flour
  • 1 cup butter, chilled and cut into tablespoons
  • 1/2 cup finely ground nuts, prefer pecans
  • 1 medium orange, zested
  • 1 teaspoon salt
  • 1 teaspoon + 1 Tbsp granulated sugar, divided
  • 1 tablespoon honey vinegar
  • 1 large egg, separated
  • ice water
  • FILLING
  • 1 can cherry pie filling (21 oz)
  • 2 cans dark sweet cherries in heavy syrup (14.5 oz each)
  • 1 can tart cherries, usually found packed in juice (14.5 oz)
  • 2 tablespoons triple sec or any orange liqueur
  • 1 teaspoon almond extract or amaretto liqueur
  • 2 tablespoons 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.
    Step 1
    Preheat the oven to 425 degrees F. For the crust, combine flour and chilled butter until crumbly.
  • Stir in ground pecans and orange zest.
    Step 2
    Stir in the ground pecans and 1/2 - 1 Tbsp of orange zest.
  • Add sugar and salt.
    Step 3
    Add 1 tsp of sugar and salt.
  • Add vinegar and egg yolk.
    Step 4
    Add 1 Tbsp of honey vinegar to the egg yolk. Stir both into crumbs.
  • Add ice water 1 Tbsp at a time.
    Step 5
    Add ice water 1 Tbsp at a time until the dough is firm.
  • Divide the dough into 1/3rd and 2/3rd pieces.
    Step 6
    Divide dough into 1/3 and 2/3 portions.
  • Roll the larger piece of dough into a circle.
    Step 7
    Roll the larger portion of dough big enough to cover the bottom and sides of your pan.
  • Press the dough into a pie plate.
    Step 8
    Press the dough into the deep dish pie plate.
  • Par-bake the crust.
    Step 9
    Par-bake the crust for 10 minutes. Set aside.
  • Roll out the second piece of pie crust and cover with plastic wrap.
    Step 10
    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.
    Step 11
    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.
    Step 12
    Add all cherries to a bowl along with a whole can of pie filling.
  • Stir in triple sec and almond extract.
    Step 13
    Stir in triple sec and almond extract. Set aside.
  • Reduce the cherry syrup.
    Step 14
    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.
    Step 15
    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.
    Step 16
    Add to the reduced syrup.
  • Stir until thickened.
    Step 17
    Stir constantly over heat until nicely thickened.
  • Add the reduced sauce to the cherries.
    Step 18
    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.
    Step 19
    Add the filling to the par-baked crust.
  • Cut dough into strips for a lattice or place second crust on top of the filling.
    Step 20
    Lay the top crust over the filling or create a lattice.
  • Brush with an egg wash.
    Step 21
    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.
    Step 22
    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.
    Step 23
    Remove when the top crust is golden and the filling is bubbly.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Category: Pies
Keyword: #cherry
Keyword: #Southern
Keyword: #Holidays
Keyword: #scratch
Keyword: #deep-dish
Keyword: #pie
Collection: Summer Desserts!
Ingredient: Fruit
Method: Bake
Culture: American

Comment & Reviews

ADVERTISEMENT
Just A Pinch Sweepstakes