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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Joi

Cooking Level: Intermediate

Home Town: Camp Kinser, Okinawa, Japan

Living In: Denver, Colorado, USA

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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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UrsMann

Cooking Level: Intermediate

Living In: Austin, Texas, USA

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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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Alisha

Cooking Level: Expert

Home Town: Langley, British Columbia, Canada

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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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CookingSister

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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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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AllisonH

Cooking Level: Expert

Living In: Indianapolis, Indiana, USA

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Reviewed: Jul. 11, 2009

My husband is a huge cherry pie fan so we made this together one night. I like pies, but they aren't my favorite dessert by any stretch. But this now tops my favorite desserts. It was the best pie I've ever tasted. Hands down. We didn't have tapioca on hand so I followed the suggestion by one of the reviewers to cook the juice from the cherries with cornstarch. So yummy! Will make again in a heartbeat.

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anissa_wheeler

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Reviewed: Jul. 6, 2009

Awesome, increased van to 1 t and almond to 1/2 t. Also increased sugar to 1 & 1/2 c. Baked 450 10 minutes and then at 350 for 30 minutes

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072705r

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Reviewed: Jul. 5, 2009

We used fresh bing cherries and followed the recipe exactly. I put my husband to work on the pitting and he did a great job. We had so much fun doing it together we have decided to make one every year and to use this recipe. Painted the top with egg wash and put a star in the middle for the 4th. Once we arrived at the party, the pie was the main event. Served with vanilla ice cream and it was gone!

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SweetPea

Home Town: Saint Charles, Missouri, USA

Living In: O Fallon, Missouri, USA

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Reviewed: Jun. 28, 2009

Made this today from fresh sour cherries. Pitting them by hand took awhile, but the effort was well worth it. Plan to make another to take for 4th of July picnic. Used Pillsbury prepared pie shells, and used the tip from another chef to make the lattice-work top. Painted the top with egg wash, and the pie is picture-perfect. Very tasty! Thanks/Lesley

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Lesley

Cooking Level: Expert

Living In: Mohrsville, Pennsylvania, USA

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Reviewed: Jun. 24, 2009

This was great! I loved that you didn't have to cook the cherries ahead of time before baking, like with other recipes. The hardest part was just removing the pits. I let the cherries sit in the sugar, etc., while eating supper. Then assembled and popped in oven! I also didn't have enough tapioca, so i mixed in some cornstarch as well, and it turned out great.

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Lori

Cooking Level: Intermediate

Living In: Des Moines, Iowa, USA

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Reviewed: Jun. 22, 2009

I have made a lot of pies, but never a cherry pie, and I love almond flavor, so I tried this one. It was easy, especially because I use the Pillsbury ready crusts (no need, in my mind, to fuss and fume because it tastes so good). I think my husband let all the juice out when he pitted the cherries, though, because the pie was really gloppy. It was still yummy, though. I would probably increase the almond next time and maybe throw in more cherries for good measure. Hopefully my next try will be more juicy!

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traypup

Cooking Level: Expert

Home Town: Mahwah, New Jersey, USA

Living In: Fort Collins, Colorado, USA

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Reviewed: Jun. 19, 2009

I tried this recipe and it was ok. Perhaps if I made the crust from scratch and not used a store bought one, it may have tasted differently. It was still good, tho. I used a paper clip to pit the cherries and it worked great. Cheaper than a pitter, too. Forgot to add that I agree with a previous reviewer about using the tapioca. It didn't disappear as the pie cooked so, you still saw these white lumpy things afterwards. In actuality, I'd give this recipe 3.5 stars.

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Bo

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Reviewed: Jun. 4, 2009

This is the first cherry pie I have ever made and it was delicious! I took it to a gathering and was repeatedly asked for what the thickener was... everyone loved the consistency of the filling. I don't have much experience with fruit pies but apparently the tapioca is not all that common and it worked beautifully. YUMMY! I will be making this again and throughout cherry season every year. BTW, it is ridiculous to try to pit cherries without a cherry pitter - if you are going to do this more than once in your life then just splurge on the ten bucks - its worth it!

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Stephanie

Cooking Level: Intermediate

Home Town: Albuquerque, New Mexico, USA

Living In: Monterey, California, USA

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Reviewed: Apr. 12, 2009

The flavor was good but the texture with all that chunky tapioca was not appealing. Next time I'll try a recipe with cornstarch or flour. Use the recipe "Butter flaky pie crust" its delicious.

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jtoth77

Cooking Level: Intermediate

Home Town: San Dimas, California, USA

Living In: Tualatin, Oregon, USA

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Reviewed: Mar. 24, 2009

This was the best recipe I ever tried for cherry pie. I had frozen fresh cherries--I rinsed them several times to thaw them but still keep them firm. I did not have almond extract so used a little extra vanilla extract. My husband loved the pie and my sister raved that it was the best she ever tasted. I believe it's a KEEPER!!

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japriest

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Reviewed: Jan. 14, 2009

I loved how this pie came out looked good tasted even better but might have noted to drain some of the juice off before putting in the oven

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DriverB

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Reviewed: Jan. 5, 2009

Absolutely loved this recipe and would recommend it to any baker- new or experienced. Made it for a neighbor and was so happy he invited me in for a slice... it was perfect! I glazed melted butter on the crust before baking it, and it made a nice shiny appearance at the end. Thank you!

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LesMorris1

Cooking Level: Beginning

Living In: East Islip, New York, USA

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Reviewed: Jan. 4, 2009

Excellent. Due to allergies, changed almond extract to vanilla, and added 1 tsp. brandy. Used 3/4 c. brown sugar; 1/2 c. white. Not too sweet. Get a cherry pitter!

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leetl

Cooking Level: Intermediate

Home Town: Easton, Pennsylvania, USA

Living In: Blandon, Pennsylvania, USA

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Reviewed: Dec. 10, 2008

This is a great tasting recipe. I was having trouble getting my cherries to thicken this does the trick! Thank you

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Connie

Cooking Level: Expert

Home Town: Navarre, Ohio, USA

Living In: Massillon, Ohio, USA

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Reviewed: Dec. 8, 2008

Hubby wanted a cherry pie in the middle of winter. I couldn't find any fresh cherries, so I used canned tart cherries. It was still delicious. I can only imagine how good it is with fresh cherries. Other than that change, I used cornstarch in place of the tapioca because that is what I had and omitted the almond (nut allergies). It was great and easy and it held up well, not too runny! Will definitely make again.

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KBOVER

Cooking Level: Intermediate

Living In: Lexington, Kentucky, USA

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