deep dish cherry pie

There is something so intriguing about a free standing deep dish pie. The crust is flaky and golden with a dusting of caramelized sugar crystals. This deep dish cherry pie takes the ripe juicy fruit to a whole new level. Your hands may be stained red, but everyone is going to fall in love with this pie.

If you’re looking for a 4th of July dessert recipe, look no longer. This pie will hold up strong at the pool party or park picnic and will make everyone happy.

It pairs well with my simple dimple creamy Coconut Mixer Ice-Cream (click for recipe AND see below). The recipe calls for a springform pan in order to get that signature height. Other than that, most of these ingredients are pantry staples. You will be so proud of your masterpiece!

This pie + homemade coconut ice cream = love at first bite



  • springform pan
  • parchment paper

pie crust

  • 3/4 cups all-purpose flour
  • 3/4 teaspoon salt
  • (12 ounces) sticks cold unsalted butter, cubed
  • 3/4 cup ice water, plus more as needed

pie insides

  • 4 pounds sour or sweet cherries, pitted
  • lemon, zested and juiced
  • 1 tablespoon vanilla extract
  • 1/4 cups granulated sugar
  • 3/4 cup cornstarch
  • egg wash, as needed for finishing
  • 1 pinch turbinado sugar, as needed for finishing


  1. About 2-3 hours to overnight before: In a large bowl, combine the cherries, lemon zest, juice and sugar. Let them macerate.
  2. Preheat the oven to 425° F. Lightly grease a 9-inch springform pan and place it on a baking sheet lined with parchment paper
  3. Make the pie crust: In a large bowl or in a food processor, combine the flour and salt. Add the butter and toss to coat. Cut the butter into the flour with your hands or a pastry cutter (or pulse it in the food processor) until the butter resembles the size of walnut halves.
  4. Add the water and mix to combine. Add more water as needed to get the dough to come together. It should not be wet or sticky. Divide the dough—you’ll need 2/3 of the dough for the bottom and side crust and 1/3 for the top crust. Wrap each piece of dough and chill for at least 30 minutes in the refrigerator (Trick: I roll it out and wrap it in plastic. Then, place in freezer for 15 minutes).
  5. On a lightly floured surface, roll out the larger quantity of dough to 1/3-inch thick. Transfer it to the springform and ensure the dough is pressed up the sides. Chill the dough inside pan for at least 30 minutes in the refrigerator.
  6. Mark the chilled dough with a fork on the base and sides. Line the crust with parchment paper and pie weights, and bake until the crust is beginning to brown at the edges, 15 to 20 minutes. Remove the parchment and pie weights. If the base looks wet or under-baked, return the crust to the oven without the pie weights for another 5 minutes. Cool to room temperature.
  7. While the pie is cooling. In a large bowl, combine the macerated cherries, vanilla and cornstarch to combine. Mix until the cherries are evenly coated.
  8. Mound the filling into the cooled crust, pressing firmly to ensure minimal air pockets.
  9. On a lightly floured surface, roll out the smaller amount of dough to 1/3-inch thick. Use a rolling pin to transfer the dough to the top of the pie.
  10. Trim away any excess dough, leaving 3/4 inch all the way around the edge. Pinch the edge down into the side of the springform pan so that it meets the top edge of the side crust. Crimp sides with a fork to seal.
  11. Egg wash the top crust evenly and sprinkle with turbinado sugar all over. Cut an “x” in the top middle of the pie.
  12. Transfer the pie to the prepared baking sheet and bake until the crust is very golden and the filling is bubbling through the vents, 45 to 50 minutes. If the pie is browning too much or too quickly, reduce the oven temperature to 375 and/or tent the top of the pie with foil.
  13. Cool the pie completely—seriously!—before slicing and serving. Unmold the outer edge of the springform pan. Slide an offset spatula around the edge of the base of the pan; if the pie is really cool and it feels solid in the middle, you’ll likely be able to pick up the pie with your hands (or a large spatula) and transfer to a platter or stand. If it feels soft in the middle, you may rather keep it on the springform base for slicing. If you’re feeling naughty, serve it with some sexy ice cream!

Recipe inspired by Food52