This Cherry Pie Dip is all the deliciousness of the classic pie but easier to make and perfect for parties! Fresh cherries are simmered into a thick and gooey dip served with cinnamon sugar pie chips!
I was never a huge fan of cherry flavored things growing up but put a big bowl of fresh cherries in front of me and I’d eat them all! And cherry pie? Well, that didn’t stand much of a chance either, and this Cherry Pie Dip is pretty much everything I love about that classic dessert but a whole lot easier to make!
I think the prep for this dessert takes more time than the cooking process because you have to pit and chop all the cherries, but then it comes together super fast! You can use this cherry pitter to make the process a lot faster and avoid staining your hands! Much like my Apple Pie Dip, this is sweetened with light brown sugar for a deeper and richer flavor and a touch of cinnamon adds a bit of spice for comfort.
I love serving this dip with cinnamon sugar pie chips for the full effect, I mean, it pretty much is a deconstructed pie after all. I hope you all get the chance to make this dip real soon and if you love cherries, you should check out some of the other delicious recipes below!
Cherry Pie Bars from Bread Booze Bacon
No Churn Black Forest Ice Cream from I Heart Eating
Cherry Whiskey Smash from Cooking with Curls
White Chocolate Cherry Almond Butter Blondies from The Two Bite Club
Vanilla Spiced Rum Soaked Cherries from Frugal Foodie Mama
Cherry Pie Dip
Cherry Pie Dip
- Combine diced and pitted cherries, lemon juice, light brown sugar, and ground cinnamon in a medium pot. Cook over low-medium heat until the juice from the apple begins to boil.
- In a separate bowl, dissolve corn starch in water in a separate bowl and stir into cherry mixture. Bring to a boil again and allow mix to thicken. Serve hot, room temp, or cold with Cinnamon Sugar Pie Chips.
Cinnamon Sugar Pie Chips
- Preheat oven according to package directions. Roll pie crust out on parchment paper. Brush crust with melted butter. Using a pizza cutter, cut the pie crust into small wedges. Sprinkle with cinnamon sugar. Bake for 7 to10 minutes, until edges start to brown.
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