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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Reviewer:

MELHUN

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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Reviewer:

KERRY02

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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Reviewer:

RAZZMATAZZ

Cooking Level: Intermediate

Home Town: Lahore, Punjab, Pakistan

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

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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Reviewer:

PAULAV

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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Reviewer:

Ash

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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Reviewer:

NOELLER67

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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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Reviewer:

FBGMOMOF4

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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Reviewer:

KarenTheMiltch

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Uxbridge, Ontario, Canada

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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Reviewer:

KB82

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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