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Deep-Dish Cherry Pie

 Deep-Dish Cherry Pie
My great-aunt in Pennsylvania's a great country cook, and she gave this recipe to me. It's one of my husband's favorites. I like it, too—it's easier than two-crust pies, plus I've used both fresh and frozen cherries with good results.
8-10 ServingsPrep: 25 min. Bake: 50 min. + cooling

Ingredients

  • 6 cups fresh or frozen pitted tart cherries, thawed, drained and patted dry
  • 3/4 cup sugar
  • 3/4 cup packed brown sugar
  • 1/4 cup cornstarch
  • 1 teaspoon almond extract
  • Dash salt
  • 2 to 3 drops food coloring, optional
  • 3 to 4 tablespoons butter
  • CRUST:
  • 1-1/2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup plus 2 tablespoons shortening
  • 4 to 5 tablespoons ice water
  • Milk or half-and-half cream
  • Additional sugar

Directions

  • In a large bowl, combine cherries, sugars, cornstarch, extract, food
  • coloring and salt. Place in a greased 1-1/2-qt. to 2-qt. baking
  • dish. Dot with butter. Set aside.
  • For crust, in a large bowl, combine the flour, sugar, salt and
  • nutmeg. Cut in shortening. Add water, a little at a time, until a

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Deep-Dish Cherry Pie (continued)

Directions (continued)

  • dough forms. Do not over mix. Roll out on a floured surface to fit
  • the top of the casserole. Place on top of the cherries, pressing
  • against the sides of the dish. Cut decorative designs or slits in
  • center to crust.
  • Brush with milk or cream and sprinkle with sugar. Bake at 350°
  • for 1 hour or until crust is golden brown. Cool at least 15 minutes
  • before serving. Yield: 8-10 servings.