deep dish cherry pie

★★★★☆ 7 Reviews
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By Deborah Jean Schmidt
from Allen, TX

This pie really loves a scoop of vanilla ice cream when it's hot out of the oven...

Blue Ribbon Recipe

Yummy crust + delectable filling = all-star cherry pie!

— The Test Kitchen @kitchencrew
★★★★☆ 7 Reviews
serves 10
prep time 30 Min
cook time 45 Min
method Bake

Ingredients For deep dish cherry pie

  • FILLING
  • 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
  • 2 Tbsp
    triple sec,or any orange liqueur
  • 1 Tbsp
    almond extract or amaretto liqueur
  • 2 Tbsp
    cornstarch
  • CRUST
  • 2 1/2 c
    all purpose flour
  • 1 c
    butter, chilled & cut into tablespoons
  • 1/2 c
    finely ground nuts, prefer pecans
  • 1 tsp
    salt
  • 1 tsp
    sugar
  • 1/2-1 Tbsp
    orange zest
  • 1
    egg, separated
  • 1 Tbsp
    honey vinegar

How To Make deep dish cherry pie

  • 1
    NOTE: 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. 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; use apple cider if its on hand) to egg yolk, stir both into crumbs. Add ice water 1 Tbl/ time until dough is firm.
  • 2
    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).
  • 3
    FILLING: Drain sweet cherries (in syrup), reserve juice. Drain tart cherries, reserve juice. Add all cherries to bowl along with whole can of pie filling. Stir triple sec & almond into this bowl. Set aside.
  • 4
    Reduce sweet cherry syrup to half over med heat. Will bubble, so make sure pan/ bowl is larger than 4 cups to allow for this w/o spill over. Stir 2 Tbl cornstarch into 2 Tbl of tart cherry juice (from can) and add to reduced syrup. Stir constantly over heat until nicely thickened.
  • 5
    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.
  • 6
    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.
  • 7
    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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