Deep Dish Cherry Pie

Deep Dish Cherry Pie

10 Reviews 2 Pics
Recipe by  CindyGrace

“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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Adjust Servings

Original recipe yields 1 pie


  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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Reviews (10)

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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.



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!



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.

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Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet



previous recipe:

Cherry Pie IV


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Cherry Cheesecake Pie