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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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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Reviewed: Feb. 16, 2009

Absolutely perfect! Just enough sugar and corn starch. This will be my "go to" recipe for cherry pie.

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COGRANDMA4

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Reviewed: Feb. 8, 2009

this is the best cherry pie i've ever eaten!my husband can't eat it fast enough and it even was a thumbs up with my two children (one who is VERY picky)!the almond extract really gives it an extra special flavor!i will always use this recipe for cherry pie!goes great with a scoop of all natural vanilla ice cream.thanks for an absultely great recipe!

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m. doutrich

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Reviewed: Jan. 31, 2009

I made a chocolate pie crust to go with this pie filling, and everyone LOVED it!! Its a winner!

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Colleen Phillips

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Reviewed: Jan. 17, 2009

This recipe was great. My uncle thought I made it from scratch. I used the pilsburry crust and the Oregon cherries like previous users. It was simple and very tasty. Great recipe.

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JONESS13

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Reviewed: Jan. 3, 2009

I used half sweet and half sour cherries and dusted top with sugar and cinnamon. I got tepid reviews from my cherry pie eaters in the house so I rated it a 4. I am not a cherry pie lover but this wasn't bad and with a scoop of vanilla ice cream on a hot slice this was yummy to me.

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rcjas

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Reviewed: Dec. 26, 2008

This was very good but I did use 5 cups of cherries for a 9 in deep dish pie not two per recipe.

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Kimberly

Cooking Level: Intermediate

Home Town: Mattoon, Illinois, USA

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Reviewed: Dec. 26, 2008

My first pie that I ever made! It was fantastic and came out great! I used it along with thedouble pie crust recipie from this website.

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Mariel E.

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Reviewed: Dec. 25, 2008

I don't actually eat cherry pie, but everyone said this was great. I used the frozen roll out pie crust and doubled the filling and used bing and tart cherries like several others suggested. I got distracted and forgot to add the butter and almond extract, but nobody seemed to notice. I'm sure I'll get requests to make this again.

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Sarah B

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

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Reviewed: Dec. 16, 2008

Delicious and so easy!! I made this pie with a roll out refrigerated pie crust. Fabulous!

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Kendal

Cooking Level: Intermediate

Home Town: Holly Springs, North Carolina, USA

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Reviewed: Dec. 16, 2008

This was a delicious cherry pie! I added an 1/8 tsp. of nutmeg to mine, and about a tsp. of cinnamon as well, which made it so delicious! I also used Pastry for Double Pie-Crust from this site instead of the crust from this recipe. I cut out leaf and acorn shapes from the rolled pie crust, brushed them with water and sprinkled them with cinnamon sugar, and laid these cutouts on top of the filling. Not only was it easier than rolling out the pie crust, it also looked beautiful! Everyone loved the pie; I will make it again!

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larkspur

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Wauwatosa, Wisconsin, USA

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Reviewed: Dec. 2, 2008

Made this for thanksgiving and LOVED it. Easy recipe, and like previous reviews, I used canned cherries in water and tried one pie with frozen pie shells, and another with refrigerated (rolled) crusts, both pillsbury. The refrigerated crust pie came out better...crust was flaky and all together better. Also, used one whole crust to cover filling...YUMMY!

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MYSLEALYNZ

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Reviewed: Dec. 2, 2008

Best cherry pie ever! I followed others advise and made these substitutions: In place of the 2 cups sour cherries: 3 - 14.5 oz cans tart cherries 1 - 14.5 oz can sweet cherries In place of the white sugar: 1/2 c. granulated sugar 1/2 c. brown sugar

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Crabbcakes

Cooking Level: Intermediate

Living In: Severna Park, Maryland, USA

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Reviewed: Nov. 27, 2008

I fixed this pie for Thanksgiving, I could not find tart cherries, so I settled for frozen sweet cherries. I wanted to double the recipe but was about 1 cup short, so I added Craisins (dried Cranberries). Following the recipe, I poured the cherry mixture into the pie crust, and started to build my lattice crust. I should have waited until the mixture cooled, as it melted the shortening in the dough, and I had a hard time keeping it from stretching, so I would recommend to others who are doing the lattice crust, to wait until the filling is cool. Other than that, my pie got rave reviews from our guests. I will make this again in the future, it was very good, served with homemade whipped cream... YUM!

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