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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Reviewer:

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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Reviewer:

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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Reviewer:

FrenchSilkPie

Cooking Level: Intermediate

Home Town: Kansas City, Kansas, USA

Living In: Shawnee, Kansas, USA

Reviewed: Nov. 25, 2011

one star for the crust

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Reviewer:

Reviewed: Aug. 9, 2011

I personally do not like cherries so when my dh asked me to make him a cherry pie I had no idea what the outcome would be. I followed this recipe word for word but without the food coloring. He devoured it!! I thought him and my daughter were going to battle it out for the last piece. Thank you for a simple yet fantastic recipe!!

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Reviewer:

MizMelanee

Living In: Sulphur, Louisiana, USA

Reviewed: Jul. 17, 2011

The taste of this pie was incredible - but the filling was slightly runny, and forget about using the egg yolk, it basically just made the crust look burnt.

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Reviewer:

lipster

Reviewed: Jun. 26, 2011

Loved this recipe as is with the exception I used two ten ounce cans of cherries since that is what I had - perhaps that helped with the ones who stated they had too much sugar. I made no adjustments to anything else.

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Reviewer:

mainedish

Reviewed: Jun. 14, 2011

Awesome! The filling is perfect. I used 32 oz. of real cherries. I don't even like cherry pie but this one has made my top 10 list of desserts.

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Reviewer:

kellybakes

Cooking Level: Expert

Living In: Wake Forest, North Carolina, USA

Reviewed: May 30, 2011

I used approximately 22 oz. of frozen unsweetened Door County cherries for this pie. I happened to have heavy cream so I used that to glaze the crust and then sprinkled it with sugar. I would recommend turning down the oven temperature to 350 after 10 minutes so that the crust does not get too brown. Its a great pie and we all enjoyed it!

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Reviewer:

BOOKWORKS

Cooking Level: Expert

Home Town: Staten Island, New York, USA

Living In: Madison, Wisconsin, USA

Reviewed: May 29, 2011

this pie is awesome.. i lost my recipe for cherry pie. this is the same except i don't use the almond extract. this is definetly the best cherry pie ever.

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