Oh man, this was my first cherry pie, and I'm eating it right now. It's INCREDIBLE. I will never buy a pie from the store again. Excellent recipe, thank you!

Reviewed On: Aug. 18, 2008

The dish came out of the oven bubbling with grease all over the top. Apparently 3/4 cup butter is a lot more than I thought it was, not to mention all the grease from the cup of cheese. We should have used the turkey baster to suck it off, but I thought maybe that was how it was supposed to look. It didn't taste that great, and I was sick for hours afterward from all the fat. Imagine a meal of two cooked chicken breasts with some stuffing on the side: then pour 3/4 cup of melted butter and a cup of cheese over that. That's essentially what this meal is, and it's exactly what it tastes like.

Reviewed On: Sep. 2, 2004

So delicious, and very easy! I changed it by making some broth using beef cubes instead of the canned. It still tasted great, although I think the bullion made it a bit saltier than it might have been otherwise. My husband and I were both devouring the tender meat, we couldn't believe it only took 45 minutes to make! There was a lot of juice and it wasn't thin, so we were able to spoon it over like gravy without any extra effort. YUM! We're going to have the leftovers for lunch today. This will become a weekly dish, I'm sure!

Reviewed On: May 14, 2004