The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Jul. 6, 2004
This was an excellent pie!!! I did end up cooking it longer that the recipe said, i cooked it for about 1hr 30 min, but i cooked in the bottom portion of the oven so the crust wouldn't burn. I also find that this helps the filling stay together better when cut. The only thing I will change next time I make it is that I will use 3 cups cherries and 1 cup blueberries. The blueberries kind of over powered the flavor of the cherries for me. Other than that, this was super easy!!! And I didn't find it a bit to sweet.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Jun. 7, 2004
This recipe was quite good. I read the reviews and decided to use 3/4 cup of sugar, and I'm glad I did. Any more than that, and I can't imagine the pie would be edible. I used tart cherries, and the pie was still quite sweet.
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Cooking Level: Expert

Home Town: Toronto, Ontario, Canada
Living In: Uxbridge, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Apr. 27, 2004
It was ok. I cheated and used frozen blueberries and cherries. For some reason it was a bit runny. Would probably make a better cobbler. All in all not bad, works well with a scoop of vanilla ice cream (like most pies). I used a deep dish pie crust and it still bubbled over, next time I would use less filling.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Dec. 14, 2003
I first baked this for my boyfriend's family - it was an instant hit! I baked it for a church function, and again - instant hit! It's a no-fail, simple recipe! I omitted the cinnamon, used frozen blueberries and canned cherry pie filling, and cut the sugar to 3/4 cup.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Nov. 30, 2003
Pie was great except for my mistake of purchasing unpitted canned cherries. Once everyone removed the pits, it was great. Thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Aug. 9, 2003
We are in Maine for the summer and have lots of Maine wild blueberries and our new cherry trees are just full of fruit so this was the perfect recipe to try .. WHAT A HIT . everyone loves it, so very very easy to make , I did add 1/2 tsp of vanilla to mine the cinnamon just makes it marry together perfect. I will keep this in my file forever.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Aug. 1, 2003
Absolutely fantastic!! My neighbor just returned from a trip to Michigan and brought back fresh blueberries and cherries for me. I decided to make a pie since I knew that I wouldn't be able to eat all of the berries before they went bad. This one was a perfect fit. I did change one thing in the recipe and that's the sugar amount. I decreased it to 3/4 C. and that was plenty! Just the right amount in my opinion. The only suggestion that I'd give would be to wear gloves when you pit the cherries. My fingernails are stained with cherry juice! I'll definitely make this again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Jul. 24, 2003
Excellent! Not too sweet at all. I doubled the recipe and made 2 pies and I had to hide a piece last night just so I could bring some to work today!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Dec. 22, 2002
This was delicious and a great way to use that summer fruit! My son loved it! Thanks!
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Cooking Level: Intermediate

Home Town: Blackwood, New Jersey, USA
Living In: Burlington, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Jul. 10, 2002
I reduced the sugar to one cup and added 1/2 tsp vanilla. It was very good and very easy!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.39 star rating.
Reviewed: Jun. 23, 2002
Jarringly, tooth-furringly sweet, but otherwise delicious and very quick and easy. I think my British tastebuds were unprepared for American-strength sweetness, but it was the first pie I've ever made, and next time I'll know to add less sugar.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Jan. 22, 2002
I made this pie with canned cherries & frozen blueberries I had on hand & it was still delicious. I only added 3/4cup of sugar to compensate for the sweeter fruit.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Aug. 3, 2001
I enjoyed the blueberry/cherry/cinnamon combination, but I found the pie to be a little too sweet.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Jul. 20, 2001
This recipe is terrific! My husband enjoyed it so much and said it was "the best". I will definitely make this again for company as well as for the family. Definitely a "keeper".
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Cooking Level: Expert

Living In: Methuen, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Jul. 11, 2001
This easy pie is fantastic, the combination of the blueberries and cherries are fantastic together. Durene
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Cooking Level: Expert

Living In: Millington, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Jul. 8, 2001
This was a great pie. I love blueberries and cherries and this was a great combination!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Jul. 1, 2001
This pie was absolutely fabulous! I thought I would give it a practice run before the 4th of July, am glad I did-now I know to make A LOT of these! I used a small star cookie cutter for cute cut-outs in the top crust to make it look more festive. Try this pie, you will not be disappointed-it is one of the best! :)
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Cooking Level: Intermediate

Living In: Erie, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Aug. 19, 2000
This is a great recipe, the pie is moist, but holds its form. I used premade pie crusts and putting this recipe together was a snap. Actual prep time was around 35 minutes, but only because of pitting the cherries. It only took 5 minutes to put the pie together. Everyone raved about this recipe. I have used it since and will continue to.
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Cooking Level: Expert

Home Town: Memphis, Tennessee, USA
Living In: Honolulu, Hawaii, USA

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