The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Jul. 6, 2006
My first Cherry Pie. Simply awesome. A cherry pitter (tool) was much easier than using a knife to pit each cherry. I will definitely make this again!
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Cooking Level: Intermediate

Home Town: Gambrills, Maryland, USA
Living In: Crofton, Maryland, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.53 star rating.
Reviewed: Jul. 5, 2006
I made this with cherries from our local grocery store so I really don't know what kind they are. I made it per the instructions. My family thought it was fine, not to-die-for. They suggested I try another recipe. It was firm, which I loved. So there was no runny filling! But it just didn't have the ??? taste I was looking for! I don't think adding the extra sugar, vanilla extract, and almond extract would have made a difference. It was easy, it tasted OK, it just wasn't there for us.
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3 users found this review helpful

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Cooking Level: Expert

Living In: Aurora, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Jun. 25, 2006
First time for a fresh cherry pie, turned out perfect. My husband thinks he is a cherry pie expert and he loved it.!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Jun. 18, 2006
I made this for my father for Father's Day. I had never made a pie before and it turned out excellent! Like someone else suggested I used 1 1/4 cups sugar. It came out perfect! Thanks! My father said it was the best he's ever had and he's a big pie fan :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Jun. 5, 2006
My husband and I have 4 cherry trees and this year I decided to make a pie from them. This recipe is amazing, my husband, a pie lover, said this was the best cherry pie he had ever had. I do recommend that you increase the almond extract to 1/2 tsp and the vanilla extract to 1 tsp. If you are going to take the trouble to pit the cherries then take the time to make the crust as well. I used the Butter Flakey Pie Crust recipe by Dana And if you have the means try to use very fine butter like Plugra (European butter, it comes in a 1 lb brick in a red wrapper) you can find it at Trader Joes, believe me IT DOES make a difference.
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Cooking Level: Expert

Living In: Ripon, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Jan. 27, 2006
We loved this! It's a bit of work pitting all the cherries, but it is a great pie. I served it with Cool Whip, which was a nice compliment.
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Cooking Level: Expert

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.53 star rating.
Reviewed: Jan. 27, 2006
I made this pie with rainier cherries that I had canned this summer. I was not impressed. The pie looked beautiful, but didn't have much flavor. Maybe this was because I didn't use fresh cherries, I dunno... I may try it again sometime with fresh cherries, but probably not.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: Jan. 15, 2006
Pretty decent, would have been better if only I had the patience to pit the cherries myself. I also found it only took 35 minutes (and not 50min) to get golden brown.
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Cooking Level: Intermediate

Home Town: Lake Forest Park, Washington, USA
Living In: Bothell, Washington, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.53 star rating.
Reviewed: Jan. 1, 2006
I used my own pie crust recipe which ended up getting more recognition than the pie itself. The filling was decent but definately not the best. I'm not sure if I should have used half brown sugar and half white sugar like the other recipes called for but this pie definately didn't have the "kick" in the cherry pie that I was looking for. :( But it was still pretty nice and maybe i used the "wrong" cherries? I will try the other pie recipes before I got back and re-experiment with this one. thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Dec. 14, 2005
I made this for Thanksgiving and there was no availablity for fresh cherries, however I found some very good frozen cherries that I used instead. It still turned out great. I found that I had to use an extra cup of the frozen cherries and I did drain out the juice from thawing. It wasn't too runny and it tasted divine!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Dec. 11, 2005
This was the first cherry pie that I've ever made...and I'll make it again! I made this pie with fresh Rainier cherries and it was TO DIE FOR! I actually found it theraputic to pit these lovely orbs of goodness.
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Cooking Level: Expert

Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Nov. 23, 2005
THANK YOU THANK YOU THANK YOU SO VERY MUCH for this wonderful recipe. A definite keeper. Delicious simple and soooo delicate. I used frozen dark sweet cherries as I could not find fresh cherries. I also used the Best Ever Pie Crust recipe from this site. Wonderful!!! I am amazed.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Oct. 17, 2005
With this recipe I turned out the best tasting Cherry Pie ever! I made it with tart cherries from our neighbors tree and used my tried and true pie pastry recipe that I use for all pies. it was perfect! I had a bit too many of the cherries and mixture...so I just poured it on a ham and used it at a glaze...delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Sep. 2, 2005
Yummy! I've made this twice now. The second time I used 1 1/4 cup of sugar instead of only 1 cup and I think it was better. My secret to a fabulous crust is to use cake flour for 1/2 of the flour required. Cake flour has less Gluten so the crust is very tender. I also use half butter/Half Crisco for the fat measurement. My crusts are always wonderful!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Aug. 15, 2005
Easy to make and tastes really good!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Aug. 12, 2005
The absolutely BEST Cherry Pie I have ever made. We have our own cherry tree. I pit them using an opened paper clip which is very easy using larger end of clip. Seed pulls out easily. Do not lose as much juice. Then I freeze a quart (4 cups) to a bag with 1/2 cup sugar and a sprinkle of fruit fresh. Then thaw and use as wanted. I used the 1 cup sugar in the recipe, so made it sweeter and used only 1/8 tsp each almond and vanilla flavorings. I made this pie using the Best Ever Pie Crust on this site using only 6 Tbs of ice water. I always brush the bottom crust with slightly beaten egg white before adding filling and start out baking a two crust pie at 450 degrees for 10 minutes then turn down to 350 to 375 for another 30 minutes or until the juices bubble up through the vents. Just superb! Sets up perfectly. Never have to look for any different recipe for cherry pie again. Rave reviews from family.
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Cooking Level: Expert

Living In: Mcpherson, Kansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Aug. 9, 2005
I used this recipe with freshly picked sour cherries from our tree. I made 3 pies to take to a church picnic. Everyone was going around the tables asking who made the delicious cherry pies and they were shocked when it was me! They were the hit of the picnic.
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Cooking Level: Expert

Living In: New Creek, West Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Aug. 7, 2005
This was my first ever fresh cherry pie. I made it for a gathering at a friend's family get together. I found out once I got there that almost everyone was a gourmet cook...and I am definitely not. I was very nervous but it was a hit! I used the best ever pie crust recipe and followed both as they appear. It came out perfect and looked beautiful! It was much easier than i thought it would be...even pitting the cherries! I highly recommend!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Jul. 9, 2005
I used the filling from this recipe to make the Cherry Crisp also from this site, and it was SUPERB!!!! Really, really wonderful. I also reduced the sugar by half, and it was still terrific. I highly recommend this!
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Cooking Level: Intermediate

Home Town: Corona, California, USA
Living In: Chandler, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Jul. 3, 2005
This was a great pie! I substituted Splenda for half the sugar and used cherries from our tree. The almond extract adds a nice touch! I will use this recipe every year!
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