Deep Dish Cherry Pie Recipe

Name: Deep Dish Cherry Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FILLING; size cans cherry pie filling (lite or regular 12-14oz size cans); size cans dark sweet cherries in heavy syrup (a 21oz of LITE cherry pie filling); size cans tart cherries, usually found packed in juice; 2 tablespoons triple sec or 2 tablespoons any orange liqueur; 1 tablespoon almond extract or 1 tablespoon amaretto liqueur; 2 tablespoons cornstarch; CRUST; 2 1/2 cups all-purpose flour; 1 cup butter, chilled & cut into tablespoons; 1/2 cup finely ground nuts, prefer pecans; 1 teaspoon salt; 1 teaspoon sugar; 1/2 - 1 tablespoon orange zest; 1 egg, separated; 1 tablespoon honey vinegar

Servings: persons

FILLING
size cans cherry pie filling (lite or regular 12-14oz size cans)
size cans dark sweet cherries in heavy syrup (a 21oz of LITE cherry pie filling)
size cans tart cherries, usually found packed in juice
2 tablespoons triple sec or 2 tablespoons any orange liqueur
1 tablespoon almond extract or 1 tablespoon amaretto liqueur
2 tablespoons cornstarch
CRUST
2 1/2 cups all-purpose flour
1 cup butter, chilled & cut into tablespoons
1/2 cup finely ground nuts, prefer pecans
1 teaspoon salt
1 teaspoon sugar
1/2 - 1 tablespoon orange zest
1 egg, separated
1 tablespoon honey vinegar

1
["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 minute Reduce to 350* for remaining 25-30 minute Remove when top crust is golden & filling is bubbly."]

875

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: FILLING, size cans cherry pie filling (lite or regular 12-14oz size cans), size cans dark sweet cherries in heavy syrup (a 21oz of LITE cherry pie filling), size cans tart cherries, usually found packed in juice, and more.

Yes, Deep Dish Cherry Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Deep Dish Cherry Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions