Reviewed: Aug. 18, 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: Aug. 15, 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: Aug. 2, 2006

GREAT pie! I used less sugar, way less cinnamin, 4 c. cherries and 1 c. blueberries. I could see how any more blueberries could easily takeover the pie.

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zeta724

Home Town: Omaha, Nebraska, USA

Living In: Gardner, Kansas, USA

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Reviewed: Jul. 11, 2006

I thought this tasted good, but like other reviewers I agree that it needs a little less cinnamon.

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SUZYKILTZ

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Living In: Hackensack, New Jersey, USA

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Reviewed: Jul. 10, 2006

I used my own pie crust recipe, but made the filling exactly per the recipe. The cinnamon in this was overpowering, and didn't taste like it belonged w/ cherries and blueberries. The filling also felt gritty, like someone mixed sand in w/ fruit juice. Not even vanilla ice cream saved this one

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GOODMORNINGSTARSHINE

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Reviewed: Jul. 9, 2006

I used 3 cups of blueberries and 3 cups of cherries and left everything else alone. Slightly deep-dish pie plate, and it turned out great!

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ALLEGHATOR

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Reviewed: Jul. 6, 2006

This was pretty good. I too, reduced the amount of cinnamon in this recipe. I had many compliments.

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CAMSITKA

Cooking Level: Intermediate

Home Town: Gambrills, Maryland, USA

Living In: Crofton, Maryland, USA

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Reviewed: Jul. 4, 2006

I made this pie today, and my husband told me it was the best pie I had ever made. Following the recommendations of others, I only used 1/2 tsp of cinnamon (1 T would have been WAY too much), and added 1/4 tsp of almond extract, which I use every time I make a cherry pie. I also used 1 cup of sugar, since I used fresh picked tart cherries. Yummy pie, great flavor, thanks for recommending the combination.

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Paula

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Reviewed: Jul. 3, 2006

I guess I should have read the reviews before I made the pie. It's berry pie...not cinnamon pie!!!! Lordy-be! Everyone modified it and THEN gave it 5 stars! They're really giving themselves 5 stars, because the recipe un-modified is WAY too cinnamon-ey. yikes.

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smthngsbrning

Cooking Level: Expert

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Reviewed: Jun. 30, 2006

This pie was absolutely delicious! We used fresh-picked tart cherries (3 cups) and blueberries (1 cup), and decreased the amount of cinnamon per other reviewers. My husband who doesn't even like pie at several pieces!

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mom23boysn1girl

Cooking Level: Expert

Home Town: Utica, New York, USA

Living In: Rockville, Maryland, USA

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Reviewed: Jun. 28, 2006

This recipe is delicious!! I took the advice of others and only used 3/4 C sugar, 1/2 T of cinnamon, 3 Cups fresh cherries, 1 Cup fresh blueberries, and add 1 tsp of vanilla. This recipe is definately a keeper.

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amy

Cooking Level: Intermediate

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Reviewed: Jun. 19, 2006

EXCELLENT! I used less sugar 3/4 c and less cinnamon 1tsp brushed with butter on top and sprinkled sugar as well. SOOOOOO GOOOOOD! this was my first pie attempt.. and it came out great thanks!!

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Skipper

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Reviewed: Feb. 26, 2006

I made this pie yesterday using a homemade oil-based pie crust, 1 can of pitted cherries (not pie filling, but canned cherries) and a bag of frozen wild blueberries. As others suggested, I added a half teaspoon vanilla. It was absolutely delicious! A little on the sweet side; next time I'll reduce the sugar a quarter cup or so. May reduce the cinnamon a tad also. Plan to make this for an upcoming bake sale; SO EASY and yummy result.

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dreamysweets

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Reviewed: Aug. 22, 2005

Like the recipe but I make a lot of modifications when I bake this. I add more fruit, 1/2 of the sugar, 1/2 of the cinnamon and bake for about 15-20 minutes longer...depending on how often my husband opens the oven to check the pie.

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MINDCRUSHER1376

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Reviewed: Jul. 14, 2005

This is fantastic and easy. Like the others, I lowered the sugar content to 3/4 cup and the cinnamon to 1 tsp and added 1 tsp vanilla. I also changed it to 3 cups fresh cherries and 2 cups fresh blueberries. It comes out great, even without a top crust.

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MELHUN

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Reviewed: Jul. 9, 2005

I made this pie to bring to my in-laws, after I "sampled" the first piece I begged them to let me take the leftovers home! It was the best pie I have ever made. I made a few adjustments as suggested by others, 3 cups cherries and 1 cup blueberries, 3/4 cup sugar and a smidge less cinnamon. I will definitely make this many more times! Thanks Deanna!

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KERRY02

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Reviewed: Feb. 5, 2005

I left out the cinnamon, lemon juice, and butter, cut the sugar to 1/3 cup and used 2 cups canned cherries and 2 cups fresh blueberries. With these modifications, the pie was excellent, just sweet enough, and with a great balance of cherry and blueberry flavour. (Although I prefer the taste of fresh cherries, they can be a bit runny when baked, and also two cups of fresh cherries might have been overpowered by the blueberries, as other reviewers mentioned.) My husband said that this was the best pie he'd ever had in his life, and coming from him, that's really something.

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RAZZMATAZZ

Cooking Level: Intermediate

Home Town: Lahore, Punjab, Pakistan

Living In: Paris, Île-De-France, France

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Reviewed: Jan. 11, 2005

I have taken this pie to picnics, family gatherings and given it as a gift. It receives many compliments. I gave it as a gift to the hosts of a Christmas party and the husband said it was the best pie he has ever had. Thanks again for sharing this recipe. It will be used again and again. Just a note, I do add a tsp of vanilla to mine.

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PAULAV

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Reviewed: Jul. 19, 2004

I only put in 3/4 cups of sugar as others suggested but I felt it needed a little more. Not to mention cinnamon OVERKILL! Yuck. If I made this again I would only add one teaspoon cinnamon.

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Ash

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Reviewed: Jul. 12, 2004

This was a very good pie. I took another reviewer's advice and used 3 c cherries and 1 c blueberries, plus only 3/4 c of sugar. I thought a fruit pie should taste like the fruit and not be super sweet. It turned out nicely, but I thought that maybe there could be more fruit since it cooks down. This pie held together well when cut too.

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