Reviewed: Nov. 11, 2009

Just made this pie and it is AMAZING , thank you, I did use 4 cups cherries (frozen) and added an extra tsp of cornstarch...Will make this again and again, thanks for the great addition to my recipe box..

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KLynn

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Reviewed: Nov. 3, 2009

Every one loved this pie! I made a few changes and used canned country style cherries and put them in a saucepan on medium heat and added a bit of cornstarch. This thickened the sauce a little more, and it turned out great. I also added the almond extract, which was awesome. Everyone was wondering what the little extra was! Didn't use the crust recipe, because I have my own that turns out much better.

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Murphy

Cooking Level: Intermediate

Home Town: Chino Hills, California, USA

Living In: Costa Mesa, California, USA

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Reviewed: Oct. 18, 2009

The cherry pie filling is superb! It is not overly sweet and the thickness is just right. I will be sticking to this part of the recipe when making other cherry desserts such as crisps, cobblers, and serving it as a topping. As I am not very good with making my own crust/dough, I opted to use store bought stuff this time but perhaps I will try to go the extra step next time around. Similar to the previous reviewer, my first attempt at making a pie crust from this recipe was a bit lacklustre.

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Madame.D

Cooking Level: Intermediate

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Reviewed: Oct. 1, 2009

This was my first attempt at baking a pie from scratch. It came out tasting delicious. I have to say that I found making the pie crust super difficult, but I think that is a consequence of my inexperience with pie crusts, not the recipe. Other than the crust, making the filling was easy. I used three 14 ounce cans of tart pitted cherries and that was the appropriate amount. I then made a lattice top for the pie. The flavor of this pie was great and it looked just like a pie you would buy from a baker. Thanks!

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Gwen on the West Coast

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Reviewed: Sep. 11, 2009

Very delicious. I'll definitely make this one again.

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npk74

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Reviewed: Sep. 5, 2009

This was my first cherry pie ever, and it turned out great. I followed other reviewers suggestions and doubled the cherries. Also, I used this pie crust rather than my normal butter pie crust. It was a little more difficult to work with, but it came out good.

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z28colt

Living In: Louisville, Kentucky, USA

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Reviewed: Sep. 2, 2009

Very good, for my taste a little bit too sweet, but that is just me, delicious, and easy to make.

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Claudia

Cooking Level: Intermediate

Living In: Matamoros, Tamaulipas, Mexico

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Reviewed: Aug. 20, 2009

Great recipe and easy, but like others, I found the filling to be a tad too sweet. My suggestion for others is to try it with a little less than one cup, maybe 3/4 cup and then increase it from there to your tastes. 1 1/2 cups sugar is just too much for most people. Other than that, perfect! Oh, and if you are like me and found your cherry filling to be a little drab looking, add a little red food coloring and you're good to go.

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Ladyviola

Cooking Level: Expert

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Reviewed: Aug. 19, 2009

This was terrific. Following other reviewers' recommendations, I doubled the amount of cherries called for in the recipe for a total of four cups. I kept the amounts of sugar, cornstarch, butter, and almond extract the same, though, and for my tastes, the filling still might've still been a little too sweet—next time I'll only use 1 cup of sugar. I also added one cup of ground toasted almonds to the flour and salt when I made the crust. I garnished the pie with toasted sliced almonds and powdered sugar.

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FrancesC

Cooking Level: Professional

Living In: Seattle, Washington, USA

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Reviewed: Aug. 10, 2009

This recipe was awesome. My first attempt ever to make a pie from scratch! I live in the cherry capitol Traverse City so fresh cherries are no problem. I didn't have any shortning so I just used butter. I added some crushed almonds to the crust as well, instead of cold water I used the chilled cherry juice that was in the bag of cherries. I ended up using 3 cups of cherries and could have put 1 more in. I finished the crust off with a sprinkle of sugar. I loved the almond extract addition also!

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neil

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Reviewed: Jul. 28, 2009

Not very good. But I did not follow the recipe exactly. I used Bing cherries bcz thats all I had. I used 1/2 cup white and 1/2 cup brown sugar. It was too sweet for me and I just didnt like the flavor of the cherries. I usually love cherry pies bought at the store, but this was no where near as tasty. I dont know if I would try this again, but if I did I would use a lot less sugar (maybe half cup total).

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Jessica K

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Reviewed: Jul. 27, 2009

This is a good pie. But here's a heads-up for those using fresh cherries other than sour ones. I used a mixture of pitted fresh Bing and Ranier cherries. Even though I decreased the sugar to 3/4 cup, it was still sickenly sweet. I would recommend using 1/4 - 1/3 cup sugar if using non-sour cherries. Also, 2 cups of cherries wouldn't have been enough to fill a 9" store-bought deep dish pie shell, but 4 cups was perfect. Baked for 40 min. Other than the sweetness, it was good with a nice almond flavor. My family liked it, though they agreed it was a little on the sweet side.

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Wildflower86

Cooking Level: Intermediate

Home Town: Vernon, British Columbia, Canada

Living In: Spokane, Washington, USA

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Reviewed: Jul. 19, 2009

This pie filling was EASY to do. I used regular cherries right off the tree (not bing) so you can use any cherry. I followed the instructions for the filling and it tasted GREAT! I did however cheat and put the cherry pie filling into pre made tart shells. YUM!!

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COASTALSTORM25

Cooking Level: Expert

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Reviewed: Jul. 1, 2009

I increased the cherries to 4Cs. This pie is very good and easy to make. Thank you for sharing

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Thogan

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Reviewed: Jun. 28, 2009

First of all, I'm not a cherry pie lover at all!!! But, friends of our invited us out to pick cherries. We picked 8 lbs.of 3 varieties. There weren't any bing. So, what was I to do ... I looked on Allrecipes.com and found this recipe for Cherry pie. Let me tell you that I LOVE this cherry pie. I used my own pie crust. I used about 4 1/2 cups of various fresh picked cherries and increased the almond extract to about 1 tsp. The filling is perfect and I can't eat enough. Too bad my husband is on Atkins - hehehe more for me. THANK YOU BETH!!!

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Basia

Cooking Level: Intermediate

Home Town: Glendale, California, USA

Living In: Medford, Oregon, USA

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Reviewed: Jun. 26, 2009

Very tasty.. used cherries from our tree (my husband picked and pitted them!) I used my own pie crust recipe and used about 4 c. of cherries, but no more sugar! Mm!

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sherri

Cooking Level: Expert

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Reviewed: May 30, 2009

Very delicious-I added a LOT more cherries than recipe called for-about 4 cups-which means I added about 1/4-1/2 cup more sugar

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swimminash

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

Living In: Chicago, Illinois, USA

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Reviewed: May 23, 2009

This recipe calls for WAY too much Cornstarch. I did not even put in the full amount, and it was still too much.

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"The Missus"

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Reviewed: Mar. 4, 2009

The crust was a bit boring and didn't handle as well as it should have.

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valefleur

Cooking Level: Intermediate

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Reviewed: Feb. 27, 2009

Great!! Not too much juice.. and when I cut it, hardly anything ran out. I waited a few hours to make sure it was really cooled. I used frozen cherries..fresh were not available, but it still turned out tasty. I also used a 1/2 cup of brown sugar and reduced the white sugar by that much. Loved that suggestion! Try it, you won't be disappointed. So easy too!

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mermaidhair

Cooking Level: Expert

Living In: Staten Island, New York, USA

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Cherry Pie III

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