Reviewed: May 3, 2008

Family & guests really, really enjoyed this pie. I prefer a cherry pie to be more on the tart side & I thought this was too sweet.

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luv2eat

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Reviewed: Mar. 16, 2008

This was good and different. I suppose I'm just used to the canned cherry pie filling, but I did enjoy making it all myself. I could really taste the flour in the filling though. I did cut the sugar to 3/4 cups. Nice change.

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PULLEYHEATHER

Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

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Reviewed: Feb. 28, 2008

As previously recommended, I decreased the sugar to 3/4 cup. I used two 15 oz cans of pitted dark sweet cherries and the pie turned out great! Everyone in my family loved it! Thanks for a great recipe.

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kgillis

Cooking Level: Intermediate

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Reviewed: Feb. 21, 2008

definitely not the best cherry pie i've ever had. I agree the filling has too much sugar, i'd cut back to at least 3/4 next time. Filling was simple to put together and tasted good, but it's not the best ever.

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NYTESHADE74

Cooking Level: Expert

Home Town: Big Rapids, Michigan, USA

Living In: Concord, New Hampshire, USA

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Reviewed: Feb. 18, 2008

I made this pie today and I have to say that it is the best pie I have ever eaten and wow was it a hit! I had to add a bit more sugar because my cherries were a little tart but it turned out beautifully. Thanks for the post!

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Sunshine

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Reviewed: Jan. 7, 2008

Doubled the salt and almond. Used only 3/4 c. sugar as per other reviewers' recommendations. Tasted great!

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Jessica

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Reviewed: Nov. 29, 2007

This pie got the most compliments at our "feast". The slight almond taste was a hit. We all wanted more!

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Chrissy's Class

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: Nov. 26, 2007

This was my first cherry pie and it turned out great. I also only used 3/4 cups of sugar and 2 cans of tart cherries. It was a great success at our Thanksgiving.

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Jess

Cooking Level: Intermediate

Living In: Salt Lake City, Utah, USA

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Reviewed: Nov. 25, 2007

I wouldn't say this is the best cherry pie ever, but it's quite good. I usually just use canned cherry pie filling and this was my first attempt at making my own. I liked it, but no better than the stuff that comes in cans. Also, my grocery store didn't carry sour cherries so I had to use tart. Maybe that made a difference.

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DANIELLE BEATTY

Cooking Level: Expert

Home Town: Davenport, Iowa, USA

Living In: Ankeny, Iowa, USA

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Reviewed: Nov. 24, 2007

I used pilsbury ready pie dough and fresh sweet tart cherries. The preparation of the cherry filling was very good and easy.

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llpullen

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Reviewed: Sep. 24, 2007

Simply great this was the best food when cooked many thanks

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Big Chief

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Reviewed: Aug. 3, 2007

This was a really good recipe! I liked it hot but, loved it cold out of the fridge! Filling tasted like a cherry pop tart =]

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LauraLye

Cooking Level: Expert

Home Town: Biloxi, Mississippi, USA

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Reviewed: Mar. 12, 2007

My husband and I love it! I did cut the sugar down to 3/4 cup as recommended by another reviewer. Also, shouldn't the crust be brushed with egg white, not yolk? (Note: Milk can also be brushed on a pie crust.) I also adjusted the oven temperature: 425° for 15 minutes, then 325° until the crust was golden brown. Didn't run AT ALL, yay! :)Excellent for those of us who like sweet, not tart, cherry pie. I would be proud to make this for company!

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Puddin'

Cooking Level: Intermediate

Home Town: Lumberton, North Carolina, USA

Living In: Hope Mills, North Carolina, USA

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Reviewed: Nov. 30, 2006

Delicious, easy and quick to make, definitely a keeper. I've only used 2/3 of the sugar, though.

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guylian

Cooking Level: Intermediate

Living In: Munich, Bayern, Germany

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Reviewed: Sep. 23, 2006

Left out the red coloring. Used a refrigerated readymade crust and reduced the sugar a bit. Great pie.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Jun. 28, 2006

Everyone that I served loved this recipe. Some notes: I used two 10 oz cans of cherries, and I thought it was still few cherries... maybe I like a lot of cherries. In addition, you really have to watch the sauce-- mine got thick really fast after leaving it for about a minute. Midway through the recipe I was discouraged because I felt I might have burnt it. Either way, the pie came out great... one of the best I've had. Hopefully someone else can use my tips, however.

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Becca

Cooking Level: Intermediate

Home Town: Sugar Land, Texas, USA

Living In: College Station, Texas, USA

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Reviewed: Apr. 16, 2006

I made this pie for Easter and everyone went crazy over it. It was the first thing to go and my husband and daughter were both looking for more later that night. Absolutely highly recommended although I cut the sugar down to 3/4 cup. Thanks for this awesome recipe, will be making again soon.

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pawprints

Cooking Level: Expert

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Reviewed: Dec. 12, 2005

Easy to make, and tasty to boot. But I'm glad I followed the tip that said to cut down to 3/4 cup sugar -- that certainly was enough.

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FLYLITTLEFEATHER

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Reviewed: Nov. 24, 2005

Very Good!! This recipe is a fast and easy and if you need something to take to a last minute holiday party, I would suggest this one!!

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Elegantlooks27

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Reviewed: Nov. 23, 2005

YUM!!!! i added a pinch of each cinnamon ginger & cloves to the pan while simmering the liquid..... gives it a nice spiced tinlge on the taste buds (good for turkey day & christmas since spiced is the flavor of most dishes & desserts)

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SABZDOO

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