This was great! We rarely make desserts but this week we made the cherry pie and used the filling on a no bake cheese cake, both were wonderful. We doubled the cherries to 4 cups and used 1/2 cup sugar. My mothers review was it was "the best cherry pie she ever had".

Finally a cherry pie success story. I've been trying for 13 years to make my husband his favorite dessert and each time, I end up throwing it in the trash. This recipe is foolproof. I also upped the cherry amount as stated in previous reviews. Yum Yum Yum. I made a little too much filling (if thats even possible!) and we had it over ice cream. Delish! The only problem is now my husband wants one pie a week. LOL

EXCELLENT!!!!! I doubled the recipe with a deep dish pie crust (bought frozen with 2 crusts, one for the top). My DH picked the cherries and this was my first homemade REAL cherry pie! MMMMMMM! This will be the cherry pie recipe from now on !!!!!! MMMMMMM!

mediocre - cherry filling is far to sweet and the pasty is too greasy. I did use van cherries which are on the sweeter side, next time I will use half the sugar and boil longer...I had so much 'juice' left over that I strained it and it made a wonderfull cherry sauce for ice cream.

This was the best cherry pie I have ever made or ever tasted. I used fresh cherries. My favorite thing about this recipe was that after I let it sit for a bit I cut it and the cherries didn't run all over the bottom of the dish. They stayed in the pie! Usually the pie filling has a problem with this. Amazing, will make again.

A perfect cherry pie. My first pie ever made. The crust was great. I used the Oregon canned cherries (3 cans) and put some blueberries in too because I had some. I also decreased the sugar to 3/4 cup. Thanks for the great recipe!

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.

Honestly, I was disappointed by this pie. The filling was delicious, but the crust was far too rich and fattening, which detracted from the taste. I would make this again, but definitely use my own crust recipe.

Made this today for my husband and he loves it. I really don't like fruit pies much so I thought it was ok. I used 4 cups of fresh local sour cherries. I will make again (for the hubby).

This was delish! My first cherry pie from scratch! My 4 year old and I made it together. We used about 2 lbs of fresh cherries, and cut down on the sugar to a little over half a cup. Will def. make again, very easy, VERY GOOD!

This was the best looking Cherry Pie I have ever made! Everything about the recipe was fabulous except... It was much too sweet! Not certain if it was my fault or the Recipes yet. Proceed with caution for now.

I went searching for this recipe as I had an excess of sweet cherries from our backyard tree. I have never been a cherry pie fan, but this recipe has made me one! I took the suggestion other reviewers made and doubled the amount of cherries. I used sweet cherries so I used just 1/2 cup of sugar and added 2 teaspoons of lemon juice, but otherwise followed the recipe exactly and it turned out SUPERB! The consistency of the filling is perfect! This recipe is a keeper. Thank you!

Pretty good; you can use regular sweet cherries, cut the sugar down to 1/2 cup and add 2 tsps lemon juice

I made the crust using a different recipe which calls for 2 2/3 cup flour, 1 cup shortening , 1 tsp salt and 7 -8 tblsps. ice cold water. I didn't think 2 cups was enough cherries, so I added 4 cups ( I used fresh - a bit of extra work but I think worth the effort). I think it's a delicious pie!!

We added half canned cherries, half canned peaches when we made this, and it was delicious! You might want to try putting a teeny bit more than the recommended amount of filling. SO GOOD!

Made this recipe twice. First time I followed the recipe exactly and found that there wasn't enough filling and that I wasn't crazy about the cornstarch method for thickening. Second time I used 3 cans of sour cherries, drained, and I used 1/2 cup flour for thickening. I dotted the top with 2 Tbsp butter before adding top crust. I also upped the almond extract just a tad. (just a personal preference)Totally enjoyed the second pie.