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    Home » Recipes » Dessert Recipes » Love is...Deep Dish Cherry Pie

    Published: Feb 20, 2014 · Modified: Nov 12, 2020 by Linda Warren

    Love is...Deep Dish Cherry Pie

    Jump to Recipe Print Recipe

    There’s never been a cherry pie, let alone a deep dish cherry pie, this good! Fresh cherries with just the right amount of sweetness are nestled in the most flaky, buttery pie crust imaginable. One bite & you won’t want to share.

    Slice of Cherry Pie with ice cream and whole pie in pie dish in back. Text overlay stating Cherry Pie.

    Deep Dish Cherry Pie

    Did you know that cherry pie has its own national holiday? Yep, it sure does, and it’s today! So I couldn’t think of a better, more delicious recipe to bring you than this lightly sweetened deep dish cherry pie.

    Baked Cherry Pie on wooden table with rolling pin.

    I think I learned everything there is to know about pie baking from my mom. She loved to bake and was an expert pie maker. Her fillings were always made with fresh fruit of the season and kept on the less sweet side. No overly sugared fruit that covers up the natural tastes of the fruit for her. And it was always the best tasting pie around.

    Cherry Pie with lattice crust on wooden table prior to baking.

    And the crust! Oh, my the crust! She seemed to make it with such ease and it was always the lightest, flakiest, deliciously buttery tasting crust.  Everything you could ever want in a crust was there.

    Mom’s pies were famous with her family and friends and were always requested as her contribution to potlucks and parties.

    Closeup of Cherry Pie showing browned lattice work crust.

    My Dad’s favorite was her apple pie, mine her blueberry pie and my husband’s fave, her awesome cherry pie.

    Slice of pie on white plate with ice cream on top.

    Now, you are probably wondering what was so special about her cherry pie. She always started with fresh cherries and flavored them with almond extract and a little amaretto or triple sec. These additions complimented the cherries and gave the pie a delicious added dimension of taste.

    No fresh cherries - no problem

    Don’t despair if you can’t find fresh cherries. I found, when I wanted pie and they weren’t in season, that using Oregon Fruit Pitted Red Tart Cherries made the pie about as close to fresh as you could get.

    Closeup of cherry pie with ice cream on top next to red checkered towel.

    So today I bring you the deep rich taste you deserve in a cherry pie. Hope you enjoy!

    DEEP DISH CHERRY PIE

    There’s never been a cherry pie this good! Fresh cherries with just the right amount of sweetness are nestled in the most flaky, buttery pie crust imaginable. One bite & you won’t want to share.
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    Course: Dessert
    Cuisine: American
    Prep Time: 45 minutes
    Cook Time: 40 minutes
    Total Time: 1 hour 25 minutes
    Servings: 8 servings
    Calories: 609kcal
    Author: Linda Warren

    Ingredients

    Cherry Filling

    • 6 cups about 2 lbs fresh cherries, pitted (I like to use tart cherries)
    • ½ cup water
    • ½ cup white sugar (can increase to ¾ cup if you like a sweeter pie)
    • ½ cup brown sugar (can increase to ¾ cup if you like a sweeter pie)
    • ¼ cup cornstarch
    • ½ teaspoon almond extract (optional)
    • 1-2 Tablespoons triple sec or amaretto (optional)

    Double Pie Crust

    • 3 cups King Arthur All-Purpose flour, sifted
    • 1 ½ teaspoon salt
    • 1 cup shortening
    • 8 Tablespoons ice water
    • 9” deep dish pie plate
    • 2 Tablespoons butter (optional)

    Instructions

    • Preheat oven to 375 degrees.

    Cherry Pie Filling

    • In a medium saucepan, combine ingredients up to almond extract. Bring to a boil then reduce heat and let simmer for approximately 10 minutes. Stir occasionally. Remove from heat and add extract and triple sec. Stir and let cool slightly.

    Double Pie Crust

    • Sift flour and salt together into large bowl. Using a pastry cutter, or two knives, cut in shortening until the mixture resembles coarse crumbs. Add the water a tablespoon at a time, stirring lightly with fork, and continue until the dough holds together when pinched between your fingers.
    • Divide the dough in half. Sprinkle your surface with flour, as well as the top of one ball of dough, and roll into a circle that is slightly larger than the pie plate.

    Assemble

    • Fold dough over rolling pin and lift over pie plate. Let settle into pie plate, gently patting into place. Trim overhanging sides of dough to within 1-½-inches.
    • Sprinkle flour on second ball of dough then roll out about the same sized circle as the first. Cut into narrow strips for a lattice work top or, if want a full crust, just leave in circle. Set aside.
    • Fill pastry-lined pie plate with cherry filling. Dot top of filling with butter (optional).
    • To make lattice work, lay a series of strips across pie. Take the remaining strips and weave under and over the strips in the opposite direction letting them hang over the edge about 1-½”. (If using full crust, lay over filling allowing to hang over edges.) Fold top crust over bottom crust to form a standing rim, pinching dough together.
    • Using your index or pinkie finger, press from outside-in to form a depression, skip ½" and make another depression with finger. Continue all the way around. (If using a full crust, cut several slits in top for steam to escape.)
    • Bake 40-50 minutes. Watch crust carefully as it can brown quickly. If it gets too brown, tent of foil.

    Nutrition

    Calories: 609kcal | Carbohydrates: 82g | Protein: 5g | Fat: 29g | Saturated Fat: 8g | Cholesterol: 7mg | Sodium: 469mg | Potassium: 298mg | Fiber: 3g | Sugar: 39g | Vitamin A: 155IU | Vitamin C: 7.3mg | Calcium: 32mg | Iron: 2.6mg

     

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    Hey, I’m Linda, the recipe creator, photographer and cocktail lover at 2 Cookin Mamas. Here you’ll find easy recipes that are not only delicious but can get you out of the kitchen ASAP. Come and join me and let me take you on a tasty trip through your kitchen. Thanks for stopping by! Learn more about me

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