I have been searching for a cherry pie recipe that does not use tapioca, but still stays firm after cooling. This seems to fit the bill. I did use a commercially prepared pie crust instead of making my own, and I used 3 cups of tart cherries that I had picked, pitted and frozen in 3/4 cup sugar and 1 teaspoon Fruit Fresh. I used the 1 1/4 cup sugar called for in the recipe. Very good.
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