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Deep-Dish Cherry Pie Recipe

Deep-Dish Cherry Pie Recipe

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.
TOTAL TIME: Prep: 25 min. Bake: 50 min. + cooling YIELD:8-10 servings


  • 6 cups pitted tart red cherries
  • 3/4 cup sugar
  • 3/4 cup packed brown sugar
  • 3 tablespoons cornstarch
  • 1 teaspoon almond extract
  • Few drops red food coloring, optional
  • Dash salt
  • 3 to 4 tablespoons butter or margarine
  • 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 cream
  • Additional sugar


  • 1. In a large mixing bowl, combine cherries, sugars, cornstarch, extract, food coloring and salt. Place in a greased 1-1/2-qt. to 2-qt. casserole. Dot with butter. Set aside. For crust, combine flour, sugar, salt and nutmeg. Cut in shortening. Add water, a little at a time, until a dough forms. Do not overmix. 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.

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Reviewed Sep. 10, 2016

"I had cherries in the freezer and needed to make a pie - this recipe hits the spot - have to admit I do use premade pie crust but the ingredients in the cherries was rally spot on"

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