Reviewed: Jun. 28, 2005

excellent pie..the best I have made....I used sour pie cherries. Got great raves.

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Reviewed: Jun. 22, 2005

I bake quite a bit, and this IS a good recipe. Some tips: I used fresh cherries that were tart and I will use 1/2c MORE sugar next time. A couple people actually asked for the sugarbowl. We like our pies on the tart side, so another 1/2c wouldn't make it overly sweet. I wouldn't recommend using all of the juice either. I used what I thought looked right, and it took overnight before it set enough to not be runny. I always use a deep dish 10"x2 1/2"deep pie dish, and I used 1 1/2 times the recipe. Never ran over - perfect! Baked at 400 for 15 min, then 375 for the rest of 50 min. Just had to loosely cover the last 5 min. Otherwise, this is a great recipe! Thanks - I'll keep this one!

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WENGER6

Cooking Level: Expert

Living In: Saint Marys, Ohio, USA

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Reviewed: Jun. 19, 2005

Just moved to a home with cherry trees in the backyard, so I had buckets of fresh cherries and no idea how to use them. I tried this recipe with and without the tapioca, and got rave reviews with both. Use the tapioca if you like your pie more firm; if not, then it's a little more wet. I didn't have a cherry pitter, so my husband came up with a great, cheap solution after seeing me pitting the cherries with a knife (very tedious, and it halves the cherries which doesn't like as nice as whole cherries in the pie): plastic straws, like the kind you get at any fast food place. Hold the cherry in one hand and gently push the straw throught the top of the cherry until you feel the pit. Gently push the pit through the bottom of the cherry. Do this over a bowl to catch the pits and the juice; put the pitted cherry in another bowl.

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TPADUA4

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Reviewed: Jun. 15, 2005

A really super pie recipe. Most of my fruit pies are runny and this one was perfect!

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MISSYDAWNDAVIS

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Reviewed: Jun. 11, 2005

This was excellent. We liked it so well that I also made it with peaches leaving out the almond extract, using 1/2 cup each white and brown sugar and adding 1 tsp of cinnamon. It was also wonderful.

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STACITA

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Reviewed: Jan. 7, 2005

I made this pie for my husband. It was the first fruit pie I have ever made. I even did a lattice crust. It turned out wonderfully. My husband said it was the best cherry pie he had ever had, even better than his mothers. You can't beat that!

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PETERSON95

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Reviewed: Jul. 26, 2004

Excellent! I used fresh cherries and a pitter from Williams-Sonoma (saves so much time and effort!!!). Perfect texture! Very important to let the tapioca sit in the moist bowl for a full fifteen minutes!

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Crissy

Cooking Level: Intermediate

Living In: Orlando, Florida, USA

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Reviewed: Jul. 20, 2004

First time ever making a pie and this recipe turned out wonderful. The thickness was perfect and the taste of the fresh cherries were great! My next pie will be the fresh blueberry....thanks for the great recipes!

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jenscountrycookies

Cooking Level: Expert

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Reviewed: Jul. 15, 2004

What a delicious recipe! I only had 3 cups of sweet cherries, so I added 1 cup of blueberries. My family hates almond anything, so I added just the vanilla. I also put a crumb topping on it for something different. It sure was a BIG hit in our house. No one could really pinpoint the fruit. Was it a blueberry pie, or was it cherry? It kept them going for awhile. The taste was great and I like a solid, not runny pie and the tapioca took good care of that. I will definately make it again and again.

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luvs2bake

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Reviewed: Jun. 22, 2004

Now that cherry season is over, the four pies I made turned out great. One thing I did different was the baking temp and time. Like my apple pies, I like when the fruit is softer. I turned the temp to 425 for like 15 minutes, then down to 375 until the filling bubbles and the crust looked done. Cook it too fast and the cherry skins are still too tough for my taste.

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WAKKOW

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Reviewed: Jun. 10, 2004

A PERFECT! Cherry Pie!!! I just got done eating a piece. I picked some fresh cherries from my papas cherry tree. They are very tart and bitter on their own. I love them in this pie. Cherry pie is my favorite pie. This recipe is perfect.

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LISAZOEMOONPIES

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Reviewed: Nov. 14, 2003

Superb! My first fresh cherry pie experience. I'll never go back to canned cherries again. I recommend wearing gloves when pitting the cherries. The juice tends to stain.

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MAIF17

Cooking Level: Expert

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Reviewed: Oct. 16, 2003

I was really excited to make this for my husbands birthday since he LOVES homemade cherry pie but this is also my first time making homemade cherry pie and both him and I agree the fresh cherrys don't taste the best and they certianly are not worth all the work. I tired the recipe again with canned cherries and we liked is a lot better. Thank you for sharing!

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Jean Tagliere

Cooking Level: Intermediate

Home Town: Holland, Michigan, USA

Living In: Colorado Springs, Colorado, USA

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Reviewed: Aug. 13, 2003

This was a lovely pie. i had doubts about the tapioca setting long enough, so i let it rest in the fridge for a further 10 minutes after it was assembled. it came out beautiful. thank you for posting it.

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MERRICATT

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Reviewed: Jul. 25, 2003

I made this for Father's Day, and it was a big hit with all the men: Dad, Husband, and Brother-in-law. I used a combo of 4/5 sour cherries and 1/5 bing cherries. Really good.

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JILL

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Reviewed: Jul. 24, 2003

Very tasty. I added an extra cup of cherries since I used a deep dish pie plate, it was from Pampered Chef and stoneware. I let the pie set up overnight and it turned out perfectly. When I first removed it from the over it appeared very liquid so I covered it with foil and let it sit. I will be making this again. I bought my cherry pitter from Pampered Chef also and it worked great and made fairly short work of pitting the fresh cherries. I'm adding to this review as I have made this pie a second time. I used fresh cherries. I had sour cherries and golden so I used both in the pie, with the majority being sour cherries. I find that baking this pie late at night when it is cooler and I don't mind heating up the kitchen works very well as I like to let it set up overnight, this seems to be the key for me and getting this pie to turn out nicely. The only alteration I make to this recipe is to add more cherries to my pie to fill up my deep dish pie plate. For pitting the cherries I use a large bowl and put my hands in the bowl and aim the pitter at the bottom to contain the cherry juice.

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BFLOGIRL

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Reviewed: Jul. 11, 2003

I had bing cherries that were turning and I needed to do something quick. I never plan to purchase tapioca, but happened to have picked some up the last time I was at the store. It was great that I had it on hand when I was ready to try and bake a fresh cherry pie. This recipe made a perfect pie and I will be making more fresh fruit pies from now on. My family loved it. PS- I was hesitant about the almond flavoring, but I went ahead and added it and it doesn't ditract from the flavor at all!

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PROSPERING

Cooking Level: Expert

Living In: Austin, Texas, USA

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Reviewed: Jul. 10, 2003

This was a super easy pie to make; I had bought a cherry pitter last year at Williams Sonoma and had been anxious to try it. It made pitting the cherries so easy! The pie turned out super delicious. However, I must emphasize be SURE to let the cherries sit for the 15 minutes after adding the tapioca. I was in a hurry and forgot to do this and the texture was a bit gritty. I have used tapioca before in making peach pies and always had good luck with it. But if you leave out the "sitting time" it doesnt give the granules time to soften and is pretty weird. My family ate the pie, this time, and the FLAVOR was great, we just had to not think about the occasional clump of grainy tapioca. Next time I will pay more attention! Thanks for the great recipe Cali.

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JUDIBIRD

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Reviewed: Jul. 10, 2003

This pie was okay, but it lacked the 'WOW' factor I was expecting after reading all the glowing reviews. I didn't like the tapioca element as it made the filling very firm and not juicy at all. Would not make it again.

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LESLEYCAN

Cooking Level: Expert

Living In: Ottawa, Ontario, Canada

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Reviewed: Jul. 2, 2003

the cherry pie recipes I tried before this one drove me nuts because they used canned cherries and I wanted to use fresh so they either came out soupy or super thick. This is perfect for fresh cherries and so far it has come out perfect every time not to runny not to thick. plus it taste wonderful. and is easy to make. I invested in a good cherry pitter (pampered chef) makes pitting the cherries so easy and fast it is no longer the longest part of getting the pie ready. Thank you.

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SHIRLS H

Cooking Level: Expert

Home Town: San Bernardino, California, USA

Living In: Highland, California, USA

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