The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Oct. 5, 2009
This cherry pie is excellent. I used fresh bing cherries and Oregon pie cherries mixed. It is absolutely awesome. Even those who claimed they did not cherry pie, raved about this one. I have made 3 cherry pies now and each time the pie gets better. Now I have other people requesting it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Aug. 14, 2009
Delicious! I used 1/4c flour instead of the tapocia. I also decreased the sugar to 3/4c as the fresh cherries I was using were pretty sweet. Overall it turned out fantastic! I only cooked it 40 minutes instaed of 50.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: Aug. 13, 2009
The pie was easy to make but tapioca was absolutely unnecessary, it made filling look and taste like cherry jello. Next time I would also add some lemon juice to the filling because it was too sweet for my taste.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Aug. 12, 2009
This recipe is fantastic. The pie turned out perfect. Delicious!!!!
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Cooking Level: Intermediate

Home Town: Lombard, Illinois, USA
Living In: Wyoming, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Aug. 12, 2009
Perfect the way it is written, I added an extra cup of cherries.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Aug. 8, 2009
Yummy!
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Cooking Level: Intermediate

Home Town: Hanover, Indiana, USA
Living In: Noblesville, Indiana, USA
The reviewer gave this recipe 3 stars. This recipe averages a 4.53 star rating.
Reviewed: Jul. 28, 2009
I don't like cherry pie and I thought it was good, not great but good. My husband won't eat any pie except cherry and he did not like this at all. It was too thick for his tastes and not quite sweet enough. Yet the kids both said it was too sweet for them. I won't make it again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Jul. 28, 2009
first time i've made pie filling and was perfect. it was wiped out in minutes.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Jul. 27, 2009
Awesome!!!!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.53 star rating.
Reviewed: Jul. 26, 2009
The tapioca I bought must not have been "quick-cooking", because I ended up with hard grains of tapioca on top of the pie and the insides didn't thicken at all. Perhaps tapioca just wouldn't work with the lattice-crust I made, but it sounds like other folks have had success using tapioca with a lattice-crust. This recipe should specify that there are different types of tapioca, and list the specific varieties that actually do work. Apart from that, 4 cups of cherries was not enough to fill the pie, so it was kind of drippy and hollow. Also, I had sweet cherries, and even 1/2 cup of sugar was overkill. In the end, my pie was edible, you just had to swallow the tapioca grains and eat it like a cobbler. I'll give this recipe another shot with some different tapioca and less sugar next time.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Jul. 26, 2009
I purchased a home last year with a cherry tree and just used this recipe to make a pie for a family gathering. Everyone raved this was the best cherry pie they ever had. Thanks!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: Jul. 25, 2009
This is a really great recipe!! It was my first attempt of cherry pie and it turmed out fantastic!! One thing I would reccomend is to let people know that if they have sweet cherries, they should at least half the sugar. I would never have known if I hadn't told my mother-in-law I was making a pie and she gave me that suggestion. I'm certain it would have been too sweet otherwise!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: Jul. 23, 2009
Very good pie, did not last very long. Had sweet cherries so cut the sugar in half.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Jul. 22, 2009
This pie had the perfect consistency, not too runny and not too stiff. My grandma, the baking expert, said this was the best pie she's ever had!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Jul. 21, 2009
followed recipe exactly. perfect!
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Cooking Level: Intermediate

Home Town: Camden, South Carolina, USA
Living In: Roanoke, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
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Reviewed: Jul. 19, 2009
Amazing. I was skeptical of the tapioca as this was my first time making a fresh fruit pie--I bought Kraft Minute Tapioca, and the pie wasn't soupy at all! With my lattice top--it also didn't bubble over. The pie tastes great, and I received lots of compliments. I used this with the "Pie Crust IV" recipe. :)
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Cooking Level: Intermediate

Home Town: Camp Kinser, Okinawa, Japan
Living In: Denver, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Jul. 18, 2009
Made this with a little cornstarch instead of the tapioca - but otherwise true to the recipe - it was fantastic. My husband said this was the best pie I'd ever made.
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Cooking Level: Intermediate

Living In: Austin, Texas, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.53 star rating.
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Reviewed: Jul. 13, 2009
I used 2 tbsps cornstarch, 1/2 cup sugar and cooked the cherries until thickened then added to the pie shell (which was from the frozen section, "tenderflake" yummy). I also threw in some raspberries just on top. Don't be afraid to be creative.
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Cooking Level: Expert

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The reviewer gave this recipe 2 stars. This recipe averages a 4.53 star rating.
Reviewed: Jul. 13, 2009
This pie was a big disappointment. I spent a long time making this pie (pitted the cherries with a knife) and then when I cut into it, it was so runny. I used cornstarch instead of the tapioca like other reviewers but it definitely was not enough to thicken all the cherry juice. I also found it to be a little too sweet.
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Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Jul. 12, 2009
This is an awesome recipe. I made one of these yesterday for a house warming. It was so yummy, my husband asked me to bake another one for his parents, as well as a third to keep at home! I did increase the amount of sugar to 1 1/4 cups, as the cherries I used were very tart. To pit the cherries I used a small, hard plastic child's straw. It worked amazingly well. It popped the pits right out in seconds. Although, I must say, I will definitely be wearing gloves for this process next time! Great recipe!
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Cooking Level: Expert

Living In: Indianapolis, Indiana, USA

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