Deep Dish Cherry Pie

Deep Dish Cherry Pie

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CindyGrace 0

"This delicious pie is slightly tart and some of the crust turns pink and gooey and delicious. Serve with a spoon!"
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servings 389 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 389 kcal
  • 19%
  • Fat:
  • 20 g
  • 31%
  • Carbs:
  • 51.4g
  • 17%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 324 mg
  • 13%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.


  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.


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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...

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 s...

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 ...

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.

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

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

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

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.

Ummm . . . no. Instead, try this cherry pie recipe (Best Cherry Pie by Leia) also from this site. You won't be disappointed!

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