Deep Dish Cherry Pie

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This recipe is wonderful...its a keeper. I made it as a 9 inch pie for Thanksgiving. The family has already requested it for Christmas. Thanks Gale!

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I used this recipe with two 12-oz. bags of frozen Dole's Dark Sweet Pitted Cherries. Thawed & drained, but removed part of the juice from the filling. Made my own double crust & cut-outs for the top. Assembled the pie and then flash froze it in the freezer. Then put it into a 1-or 2-gallon zip lock bag & chucked it into the freezer to bake later. Preheated oven to 375 along with a pizza stone. Baked pie on it directly from frozen for 20 minutes, reduced heat to 350 & removed it from pizza stone. Then bake for another 55 minutes on foil covered cookie sheet until juice bubbled. (Used homemade foil pie crust edge protector. Then let cool several hours. Best pie ever! Not too sweet and not too tart. I set up nice & not like the can fillings which are too jelled & sickenly sweet. Now I can make & freeze unbaked cherry pies! Yay!

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This was the best filling and it thicked up great just like you said. I forgot the lemon juice. Will try adding next time. I made a regular 9" pie with the frozen dark cherries. Used two 1 lb bags and got 1 cup of juice which I added your ingredients over heat and whisked until thick. Love it.
Thanks.

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Didn't add the ginger, but it was delicious!!

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Loved, loved,loved this recipe. Cherries are one of my family's favorite fruits and this one was great. Unfortunately, I had to use frozen cherries but they were still wonderful.