I normally don't like cherry pie, but I'm building my pie making skills and what's "pie maker" without cherry pie in her portfolio? Glad I used this recipe thanks to all the reviews as well. I only made 2 modifications to the recipe: Definitely need to get more cherries than the recipe calls for. I used 3 14.5oz canned Oregon tart cherries in water plus added a handful of frozen (but defrosted) dark sweet cherries that I had in my fridge for making smoothies. Next time I will use 2 cans tart cherries and 2 cans (or equivalent) sweet cherries. The sweet cherries added the punch of sweetness needed to balance the tartness. Drained the cherries well to take out any liquid since it produces a lot when cooking. Used 1/2cup brown sugar, 1/2 cup white sugar to taper the sweetness (since i added sweet cherries). And used my favorite pie crust: Ruths' Grandma's Pie Crust which I brushed with egg wash (on the bottom crust and top). Also, when the pie was done, I brushed the lattice weave top crust with a light corn syrup wash sprinkled with granulated sugar and put it back in the oven to set for 3 mins (per tips from allrecipes). It came out beautifully AND everyone loved it! Even people who never liked or had cherry pie raved about it! So proud of my 1st cherry pie! I only had a sliver, it was gone before I knew it! And that sliver was DELISH! 4 stars because of modifications and needing to figure out the right amount of cherries to use.
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