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Deep Dish Cherry Pie

Deep dish cherry pie recipe on a plate with a tempting slice taken out

Summer is without a doubt pie season. The cherries are popping and usually on sale. Which also means that you probably need this cherry pie recipe. So enlist the kids to do a bit of pitting for you then reward them with a slice of this deep dish cherry pie. A generous scoop of ice cream is non-negotiable. But if you don’t feel like pitting or it’s off-season, canned cherries are a delicious workaround.


2 cans (14.5 ounces each) tart red cherries, or equivalent fresh pitted cherries
1/4 cup Fleischmann’s® Corn Starch
1/2 cup sugar
1 teaspoon grated lemon peel
1/4 teaspoon salt
1 cup Crown® Lily White Corn Syrup
1 tablespoon butter OR margarine, melted
1/2 teaspoon almond extract
4 drops red food colouring
2 (23cm/9-inch) unbaked pie crusts
Vanilla ice cream, optional


1. Preheat oven to 400°F/200°C.
2. Drain cherries and reserve juice. Combine 1/2 cup cherry juice with corn starch. Add
sugar, lemon peel, salt, corn syrup, butter, almond extract and food colouring; stir
until combined. Stir in cherries.
3. Place one crust in pie pan. Pour in filling. Place remaining pie crust over filling. Flute
edges and cut slits in top crust.
4. Place pie on a baking sheet or pizza pan (in case the pie bubbles over during baking).
Bake for 10 minutes; reduce heat to 350°F/180°C and bake 40 minutes longer or until
lightly browned. Serve warm with vanilla ice cream, if desired.

Recipe and image courtesy of

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