Reviewed: Aug. 14, 2008

i had a bag of fresh cherries that were about to go bad in the fridge, so in searching for a recipe for them, noticed the 50+ positive reviews for this pie. it is as the others say, delicious! i didn't make any changes to the recipe and it turned out perfect. made a 2nd the next day for a neighborhood potluck and the feedback was very enthusiastic. one neighbor actually said it was the best thing she had ever eaten. can't go wrong here.

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kirkwoodcook


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Reviewed: Aug. 6, 2008

This turned out great, but I have to give it four stars due to my alterations. I used just 3/4 cups of sugar (still sweet enough) and 1 teaspoon cinnamon. Using less cinnamon allowed all of the flavors to be tasted equally. I will definitely make this again!

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Chrisco

	Cooking Level: Expert Home Town: Pittsburgh, Pennsylvania, USA
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Reviewed: Jul. 9, 2008

I thought this was delicious!! I used 3 cups of cherries and 1 cup of blueberries. I cut the sugar to 1 cup and the cinnamon to a little less than 1/2 teaspoon. Very good!

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Mindy


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Reviewed: Jul. 4, 2008

This is by far the BEST cherry pie I have ever made! I have tried numerous time to make a sour cherry pie, but all have flopped (literally). This pie is better when it is cooled, but I was quite surprised at how well it cut (even warm). I save time by using the Pillsbury ready-made crusts (refrigerated); they have held up very well.

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Shelly

	Cooking Level: Intermediate
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Reviewed: Apr. 28, 2008

Fantastic! I reduced the sugar to 3/4 cup. It had the perfect sweet/tart flavor. My husband was crazy about it.

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Kathy


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Reviewed: Dec. 29, 2007

This was pretty good. I reduced the amount of cinnamon and sugar and used vinalla and lemon juice. I will try this again , but without the cinnamon. I didn't like the cinnamon-fruit combo.

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mngatsby

	Cooking Level: Intermediate Home Town: Gary, Indiana, USA
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Reviewed: Jul. 28, 2007

My pie crust didn't hold up to two cups of each fruit, so it was a little messy, but delicious!

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Kim


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Reviewed: Jul. 26, 2007

This was absolutely wonderful! I used 2 cups of fresh-picked sweet cherries, and 2 cups of blueberry, and it was delicious. I did cut the cinnamon to about 1 tsp, as per other reviewers. Definately a keeper!

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faust4ever


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Reviewed: Jul. 8, 2007

This pie is soooo good. I used sweet cherries, so I cut the sugar to 2/3 cup and it was perfect. This pie is always a hit. I also make it up and freeze it uncooked, using a vacuum sealer. Just bake like usual, it takes a little longer, but turns out great. Thanks for this recipe!

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CHRISTA313


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Reviewed: Jul. 1, 2007

carlybix

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carlybix


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Reviewed: Jun. 1, 2007

Except for only using 1 cup of sugar and 1 tsp cinnamon, I followed the directions exactly using fresh, what were called "sweet cherries." Neither my husband nor my son like cherry pie, but love blueberry. I could do without blueberry, but love cherry. This was the perfect marriage - everybody loved it!

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Peggy W.


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Reviewed: Feb. 24, 2007

way too sweet!

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princesskitty30

	Cooking Level: Beginning Home Town: El Cerrito, California, USA
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Reviewed: Feb. 17, 2007

I loved it.It was very juicy when it first came out of the oven,but don't worry, as it sits for a few minutes it thickens and came out perfect. I loved it.And it is very pretty.

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Teresa Kapp

	Cooking Level: Expert Living In: East Liverpool, Ohio, USA
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Reviewed: Nov. 2, 2006

Wow, it really does call for a LOT of cinnamon; I only used a dash; not sure I'd like cinnamon with berries/cherries. I followed the advisories of the previous reviewer, Grannyloohoo, but I added extra raspberries--probably 1.5cups. Also replaced lemon juice with 1tsp vanilla, 1/4tsp almond extract. I think next time I'd add the lemon juice and reduce the sugar a bit as it was a little on the sweet side. Hoping it will be more tart tomorrow. Baked it in a deep-dish pie plate due extra berries. Thanks submitter and reviewers!

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LADYJAYPEE

	Cooking Level: Intermediate Home Town: Seattle, Washington, USA
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Reviewed: Oct. 3, 2006

One of the best pies ever, and I give it 5 stars on flavor, but cut WAY back on the cinnamon. I added 1 cup raspberries, 1-1/2 cups blueberries, and 1 can sour pie cherries(approx 1-1/2 cups). Instead of lemon juice I used 1/4 tsp almond flavoring and 1 tsp vanilla. One DASH of cinnamon. I would give this recipe a 5 except it called for more cinnamon than I like. Try it with the raspberries--they add a rich, sweet-tart depth to the blueberries & cherries. Thank you for a great combination Deanna.

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GRANNYLOOHOO

	Cooking Level: Professional Home Town: Bixby, Oklahoma, USA Living In: Oklahoma City, Oklahoma, USA
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Reviewed: Sep. 11, 2006

I've been feeling sick so hubby made this for me. He followed Granny's advice & added a cup of raspberries & decreased the cinnamon down to one tsp. He used No Fail Pie Crust III (from allrecipes). This was one of the best fruit pies I have ever had. We loved the flavor combo of the cherries, raspberries & blueberries! Thansk Deanna ...and thanks to GrannyLooHoo for the wonderful suggestion of adding raspberries!

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IMVINTAGE

	Cooking Level: Intermediate Home Town: Fort Worth, Texas, USA Living In: Keller, Texas, USA
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Reviewed: Aug. 31, 2006

I love to bake deserts for my husband, who eats sweets constantly and never gains an ounce...This is his all time favorite over anything even his mother has made. (she's an awesome cook!) I don't change a thing. Love it as is.

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Countrygirlatheart


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