I spent $30 buying fresh cherries as they were only available imported, and this was supposed to be the highlight of a very important Thanksgiving dinner. I spent ages on it, what with pitting the cherries and making the crust from scratch, and the only thing I changed was that I used 4 tbsp cornstarch instead of the tapioca. Since another reviewer had done this as well, I thought it wouldn't be a problem. When I took the pie out of the oven, it looked fantastic. I left it to cool. When I cut it, I found to my horror that the filling had turned into cherry soup. I had to pour a cup of liquid out before I could even serve it, and by then the beautiful crust was shrunken and hollow, not to mention soggy. Four tablespoons of cornstarch was FAR from enough for four cups of fruit. I have made fruit pies many times before and they have never turned out so badly. This disappointment ruined my entire night.
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