Reviewed: Mar. 15, 2012

I am giving this 5 stars even though I didn't follow all the directions. This was my own fault. I used a pre-made crust, and had 3 cans of cherries, 2 in syrup and 1 in water. (my local store only had one can of water left!) Other than that I followed the recipe exactly, and oh man, it was delicious! The almond extract is a great edition. The only issue I had was that 3 cans of cherries was slightly too much and I had to put a pan underneath to catch some of the juice oozing out of the pie. Next time I will make the recipe exactly (well, maybe I will keep my additional cherries), when I can get my hands on all the proper ingredients.

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Reviewer:

Machine

Reviewed: Mar. 9, 2012

I used refrigerated pie crusts. I changed the 10 teaspoons cornstarch to 3 Tablespoons. The recipe calls for 2 cups cherries. I just used 2 cans, drained, cherries. Easy recipe to keep on hand. Thanks.

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Reviewer:

Kym's Kitchen

Cooking Level: Intermediate

Reviewed: Feb. 14, 2012

Perfect!

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Reviewer:

shopaholic47

Reviewed: Jan. 21, 2012

This is my favorite pie recipe that I have ever tried. Make sure to use tin foil around the edges and depending on your oven temperature, you'll want to remove it around 30 - 35 mins. Enjoy!

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Reviewer:

Bluflower3040

Reviewed: Jan. 18, 2012

This was my first ever attempt at a cherry pie (or a fruit pie in general), and I made it for my boyfriend who is somewhat of a cherry pie afficionado. He LOVED it!! He said it was just perfect - consistency, flavor, everything. I took some reviewers' suggestions and put in 4 cups of cherries (I had to use frozen pie cherries from Whole Foods since fresh cherries are out of season), and I also put 1 cup of almond flour in the crust. He said the crust was particularly amazing. I'll definitely be making this again, and can't wait to see if it's even better with fresh cherries!

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Reviewer:

StacyLee

Reviewed: Dec. 26, 2011

I made a gluten free crust for my cherry pie, used 3 jars of Trader Joe's Morello cherries, drained (36 oz of cherries). Cooked the filling and let it cool before adding to my pie shell to bake. Brushed the top crust with cream and sprinkled with turbinado sugar and baked for 1 hour. Then I chilled it to help set the filling even more. Slices came out beautiful.

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Reviewer:

LDYLVBGR

Cooking Level: Expert

Living In: San Diego, California, USA

Reviewed: Dec. 25, 2011

Just made this recipe. It was good, but not the best. I would almost prefer to buy a frozen cherry pie... I used 2 cans of pie fillings, and should have bought one more. I made the crust as well,it was flaky but lacked flavor. I used less sugar (1 cup) which was a good decision. Not a bad pie though, maybe it would have tasted better if I bought sour cherries or fresh cherries instead of the filling.

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Reviewer:

Kravchenko88

Cooking Level: Intermediate

Reviewed: Dec. 16, 2011

Amazing filling, BUT luckily for me I bought 2 extra cans of cherries at the store. Even with 3 cans, the filling is not enough. You MUST USE at least 4 cans. I didn't realize it until I had already put the filling in that I made, and then had to fold another can while it was in the crust! Next time I will use 5 cans so the pie is actually full.

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Reviewer:

alexabean

Cooking Level: Intermediate

Reviewed: Nov. 18, 2011

This was pretty good! The pie crust was just your basic pie crust, so I used a Pillsbury one instead, but the filling was delicious! I didn't have almond extract so I used vanilla instead. Will use again!

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Reviewer:

mizcox

Cooking Level: Intermediate

Home Town: Forsyth, Missouri, USA

Reviewed: Nov. 15, 2011

What a GREAT tasting pie AND it was super easy. I took the advice of others and changed a few things. I used 3 cans of Oregon Fruit Cherries. I cooked 2 cans and folded in 1. I also used a Pilsbury Pie Crust and it turned out superb. This pie has great flavor. Next time I will NOT cook the cherries in sugar, but I will make a thick sauce from cornstarch, sugar and syrup from 1 cherry can. THEN, I will fold in the cherries and bake it. This will prevent the cherries from becoming mush after the stove top cooking process. I will make this again and hope for 5 stars. If you have fresh cherries as the recipe calls for, this will be picture perfect. I hope that helps!

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