Reviewed: May 22, 2013

I made this pie and it turned out good. :) I think I need to make it a few more times to perfect it.

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Reviewed: Mar. 23, 2013

What a great pie!! I changed a few things based on others' suggestions. I used corn starch instead of flour, added 1 tbsp of lemon juice to balance out the sweetness, used a whole egg for the egg wash, eliminated the red food coloring (was already red enough), and cooked the pie at 425F for 10 minutes, and the 350F for 25 minutes. The pie turned out fantastic and it's the best cherry pie I've ever had. I would probably double the filling for the next time we make it so that we have a thicker pie, but it still tastes amazing as is! :)

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KevinBerry7406

Cooking Level: Intermediate

Reviewed: Jan. 28, 2013

we never have leftover pie

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damaboo

Reviewed: Dec. 19, 2012

Best cherry pie, ever! However, I did not add any food coloring. I use corn starch instead of flour and the filling stays a gorgeous, translucent red color all on its own. Also, some questioned the high baking temperature, but this is because you are not really baking the pie filling, just baking the crust. The high heat does that quickly.

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Sue

Cooking Level: Expert

Reviewed: Nov. 25, 2012

I made 5 pies (2 punkin, 1 pecan, 1 sweet tater and this one) for Thanksgiving to delight the various taste buds in the family. I MUST tell you this pie had the perfect cherry flavor, the perfect tart/sweet ratio, cooked up like a dream (just follow directions) and was gone in 0 to 10 seconds flat! Seriously, it disappeared almost immediately and there is some of ALL the other pies still in the fridge! This is ridiculously delicious and I am on my way to take the second one out of the oven! Thank you!!

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SouthernGma

Cooking Level: Intermediate

Living In: Spotsylvania, Virginia, USA

Reviewed: Nov. 22, 2012

I really wanted to love this recipe, but it just didn't amaze me. It tasted pretty much the same as canned pie filling. It was a decent pie, but I wouldn't go out of my way to make it again.

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SarahJP

Reviewed: Oct. 20, 2012

Good but not great. The consistency was very thick. It was very sweet, I would've preferred it to be more tart. Probably won't make again.

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mjhutch

Cooking Level: Intermediate

Living In: Clovis, California, USA

Reviewed: Nov. 29, 2011

This recipe is fantastic. I did use corn starch instead of flour; just personal preference. I had a deep dish pie plate so I used 2-20oz jars of sour cherries and it was the perfect amount. I have always taken the easy way out and used canned cherry pie filling... never again! This pie was EASY & absolutely DELISH and my brother whose fave pie is cherry raved and asked for the recipe. And my brother-in-law who rarely gives compliments about anything loved it too! THANK YOU for this super recipe!!!

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Sharon

Cooking Level: Intermediate

Reviewed: Nov. 28, 2011

I have been searching for a cherry pie recipe that tastes like my husband's grandmother's pie! This is it! I didn't follow recipe exactly because I like more cherries so I adjusted the other ingredients to accomodate 4 C sour cherries. (1-1/2 C cherry juice, 1-1/2 C sugar, 2/3 c flour, 3T butter - no almond flavoring or food coloring) I baked it @ 425 for 55 minutes. The top & bottom crust was a golden brown. This is the only recipe I will use for cherry pie from now on. If you like the filling less thick, just decrease the flour by 1/6 C. Absolutely delicious! The flour & butter makes the difference in flavor from pies thickened with cornstarch or tapioca.

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mindy

Cooking Level: Expert

Home Town: Phoenix, Arizona, USA

Living In: Lake Wales, Florida, USA

Reviewed: Nov. 26, 2011

Made this for Thanksgiving and everyone loved it. The only problem was that the filling was somewhat runny, even though it was very thick when I put it in the crust to bake. Will definitely make again.

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