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Deep Dish Cherry Pie

Read Reviews (10)

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

Ingredients Edit and Save

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Sugar and Sweeteners

Original recipe makes 1 pie Change Servings

2 (9 inch) unbaked pie crusts
1 (16 ounce) can pitted sour red pie cherries
1 cup water

1 cup white sugar
1/4 cup butter

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Directions

Preheat oven to 375 degrees F (190 degrees C).
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.
Bake in preheated oven for 40 minutes, until crust is golden brown.

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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.

—BIG CHEESE

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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!

—Bunny

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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.

—CC

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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.

—Cooking in Colorado

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Jul 28, 2009

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

—heather

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Mar 04, 2010

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

—MIKULS

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Nov 29, 2010

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

—thebigmoosey

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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.

—PavlodarSwede

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Nutrition

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.

Nutritional Information

Deep Dish Cherry Pie

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 389
** Calories from Fat: 180

% Daily Value *
** Total Fat 20g 31 %
** Saturated Fat 5.8g 29 %
** Cholesterol 15mg 5 %
** Sodium 324mg 13 %
** Potassium 105mg 3 %
** Total Carbohydrates 51.4g 17 %
** Dietary Fiber 1g 4 %
** Protein 2.4g 5 %
** Sugars 29.2g
** Vitamin A 12 %
** Vitamin C 2 %
** Calcium 2 %
** Iron 10 %
** Thiamin 3 %
** Niacin 3 %
** Vitamin B6 4 %
** Magnesium 4 %
** Folate 5 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.