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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52 users found this review helpful

Reviewer:

KADUC

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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30 users found this review helpful

Reviewer:

MELHUN

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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24 users found this review helpful

Reviewer:

KIMAR

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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22 users found this review helpful

Reviewer:

smthngsbrning

Cooking Level: Expert

Reviewed: Jul. 8, 2001

This was a great pie. I love blueberries and cherries and this was a great combination!

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19 users found this review helpful

Reviewer:

BARBIE0492

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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18 users found this review helpful

Reviewer:

amy

Cooking Level: Intermediate

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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16 users found this review helpful

Reviewer:

GRANNYLOOHOO

Cooking Level: Professional

Home Town: Bixby, Oklahoma, USA

Living In: Katy, Texas, USA

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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15 users found this review helpful

Reviewer:

CYNDI2774

Cooking Level: Expert

Home Town: Memphis, Tennessee, USA

Living In: Honolulu, Hawaii, USA

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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11 users found this review helpful

Reviewer:

Tracy

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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11 users found this review helpful