Deep Dish Cherry Pie Recipe -
Deep Dish Cherry Pie Recipe

Deep Dish Cherry Pie

Recipe by  

"This delicious pie is slightly tart and some of the crust turns pink and gooey and delicious. Serve with a spoon!"

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 1 pie Change Servings


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a medium bowl mix together cherries, water, and sugar. Pour mixture into pastry-lined deep dish pie pan. Dot with butter or margarine. Cover with top pastry. Seal edges and cut steam vents in top.
  3. Bake in preheated oven for 40 minutes, until crust is golden brown.
Kitchen-Friendly View

Reviews More Reviews

Jan 07, 2004

I gave this 1 star because my husband liked it. He is the cherry lover not me. I keep thinking I did something wrong because when the pie cooled it looked like cherry SOUP! I had to drain off all the water before cutting into it and there was still more water! I enjoyed the crust and that was about it. I am curious to see if anyone else makes it and has the same problem I had! Good luck because I won't make it again.

Feb 28, 2008

Someone is joking with this recipe adding a cup of water! The juice from the canned cherries is all you need BUT you do need flour or corn starch to thicken the liquid otherwise you'll have a soupie mess. Good Luck!


10 Ratings

Feb 24, 2008

I thought to give this a try because it looked easy. I didn't add a full cup of water sinse the other reviewer had trouble with it. I found that like them, It was still a lot of liquid. I ended up having to poor a lot of it off. Next time I think less then 1/2 a cup water will be fine. I might give it a try again but I'm not crazy about cherries to begin with I just had some cherries I needed to use up. Other people in my house enjoyed it. So, if you are going to try this don't use too much water.

Nov 26, 2008

This recipe is obviously missing some ingredients. You don't need the water and you need corn starch to thicken it. If you're using canned cherries, you don't even need the liquid from the can.

Jul 28, 2009

We even tried to resurrect it by adding cornstarch and gelatin and decreasing the amount of water... It was a flop.

Mar 04, 2010

I did not care for this recipe. Save your time and money.

Nov 29, 2010

Too wet. Boring flavor. Needs thickener. The recipe resembles a home-ec assignment.

Sep 25, 2009

I added no water and even drained the cherries just a bit. I used an oil crust and it wasn't bad. A simple cherry pie with no pizzazz.


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 389 kcal
  • 19%
  • Carbohydrates
  • 51.4 g
  • 17%
  • Cholesterol
  • 15 mg
  • 5%
  • Fat
  • 20 g
  • 31%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 2.4 g
  • 5%
  • Sodium
  • 324 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

Subscribe Today!

In Season

Mealtime Money-Savers
Mealtime Money-Savers

Browse through over 500 recipes for delicious, budget-friendly meals.

Can What You Can't
Can What You Can't

The old saying goes, "Eat what you can, and can what you can't!" We have the know-how.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Cherry Pie with Almond Crumb Topping

Amazing cherry pie or incredible topping for vanilla ice cream? You be the judge.

Rhubarb Cherry Pie

See how to make a sweet and tart fruit pie with cherries and rhubarb.

Peanut Butter Cookie Pie

Allrecipes cook Kelly shares her Peanut Butter Cookie Pie recipe.

Recently Viewed Recipes

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States