This was very good! Now mind you I made this and it was 90 degrees out and I don't have air in the kitchen. So this is what I did. I made the crust first, I useally don't use butter in my cust and with this pie it added a richness that really worked with the meat. And then because it was so hot I put it in the fridge while I made the filling, and this made the cust much easyer to work with. As far as the filling the only reason I only gave it 4 stars is because it tasted to much of flour, so the next time I make it I will make sure I am more carefull with the flour. I did not let it simmer for 45 min and the meat was very tender. Other than that it was really good and I can't wait to make it on a cooler night

Reviewed On: Jul. 31, 2008

This was very good I made it twice (good cherry year) and it worked out well both times. I did add two more cups of cherrys and melted the better before I mixed it into the crumble.

Reviewed On: Jul. 10, 2008

I am from Wisconsin and when I was a girl we used to go up North and visit the old minning areas and you know the stoy of the Pasty. The minors used to take them into the mine with them so they could just pull them out of their pocket and have a good meal while they were working. Anyway I didn't really like the pasty they were very dry and didn't have a lot of flavor. I remember the shell being very dry. But these are very very good,the crust is light and flaky. And it was a great compliment to the meat and vedges on the inside. I used stu meat and that worked out great. `Thanks for the great recipe it brought me back to my childhood and better.

Reviewed On: Jan. 16, 2008