Reviewed: May 23, 2008

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!!

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Melissa

Cooking Level: Expert

Living In: Camarillo, California, USA

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Reviewed: Apr. 16, 2008

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!

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katie

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Reviewed: Mar. 8, 2008

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.

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EAKE

Cooking Level: Professional

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Reviewed: Feb. 11, 2008

This was delicious! My Dad has cherry pie every year on his birthday, and he really loved this recipe! I used Grandma's Secret Pie Crust from this website, with butter instead of shortening, and I cut down the sugar to 1 cup. For me, it was still too sweet - I think I could've used 3/4 cup sugar. But everyone else seemed to love it as it was. I only used two cans of tart cherries, but I think it could have used 2 1/2 to 3 cans, if you like your pies to be rounded and full. Thanks for the recipe!

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Mara

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Reviewed: Jan. 18, 2008

Once again, allrecipes.com and the contributors made me look like a real cook! I used canned cherry pie filling and 1 cup of fresh blueberries. The almond extract was the perfect addition to pull the flavors together and mellow the tartness of the cherries. I used a different crust recipe and did the lattice top. It passed the mother-in-law test with flying colors. Thanks!

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Libs

Cooking Level: Intermediate

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Reviewed: Jan. 15, 2008

Every easy and very delicious cherry pie!!! I used my own pie crust recipe for this pie. For the pie filling, I followed other member's suggestion and used two cans of Oregon's tart cherry (drained) and only used 4 tablespoons of cornstarch. I baked 25 minutes @ 375 degree and 20 minutes @ 350 degree and my pie came out perfectly. The pie needs to be chill for at lease couple hours before serving. If you plan to serve this pie in a party, I would suggest you to make the pie one day in advance so the pie filling can be totally sealed and be cut perfectly without seeing the runny filling. Excellent cherry pie & I highly recommend this easy and delicious pie to any cherry pie lovers~

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OliveChevelle

Cooking Level: Intermediate

Living In: Baton Rouge, Louisiana, USA

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Reviewed: Jan. 6, 2008

What a hit!!! I made this pie for Christmas b/c my husband loves cherry pie. I made my own crust using my food processor and followed this recipe exactly using 2 bags of frozen cherries. My husband took a taste and said, "Wow! This pie is FANTASTIC! This is the best cherry pie I ever tasted. This is the pie I've been looking for ever since I started eating cherry pie!" Everyone else loved it, too, and a lot of them said they usually don't particularly like cherry pie. I highly recommend this recipe.

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Caryn

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Reviewed: Dec. 26, 2007

Simply put...the best cherry pie I've made. I did use a Pilsbury crust and 3 cans Oregon pie cherries, left the rest the same and voila! deliciousness.

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twistedsisterl

Cooking Level: Intermediate

Living In: Scio, Oregon, USA

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Reviewed: Dec. 20, 2007

I don't like cherries, nor cherry pie, but I made this for someone else and just tasted it out of curiosity. WOW!! This changed my feelings about cherry pie!! It works perfectly every time.

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LAURAMATTNSHAINA

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Reviewed: Dec. 1, 2007

Very good recipe. Husband (who is the cherry pie fan) gave it 4.5 stars. I use deep dish crusts and pans, and think 1.5 times the recipe would be perfect for a deep-dish pie. I used Pillsbury crust and followed the filling recipe exactly.

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GolferGirl

Cooking Level: Intermediate

Home Town: Columbia, Kentucky, USA

Living In: Bowling Green, Kentucky, USA

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Reviewed: Nov. 16, 2007

I loved this.

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LivinLife68

Cooking Level: Beginning

Living In: Freeport, New York, USA

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Reviewed: Oct. 12, 2007

I made this filling recipe and used the crust from the 'best ever pie crust' recipe. following some other reviews, i made sure the filling was nice and thick when mixing it on the stove so the pie wouldn't come out runny. i used half almond extract and half vanilla just for fun- they both sounded good. I used three cans of oregon sour cherries and the pie wasn't even heaping. I made this for my boyfriend and he thought it was good, but his roommate thought it was the best ever!

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Allison

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Reviewed: Sep. 10, 2007

Very easy and delicious cherry pie! I used 3 cans of tart cherries instead of 2. I also used Pillsbury roll and fill pie crust along with 1/2 teaspoon of almond instead of 1/4. Brushed the top crust (when done) with butter and sprinkled with cinnamon and sugar. Top with Blue Bell Homemade Vanilla ice cream. A little expensive because of the cost of the canned cherries, but worth it!!!

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Linny in Texas

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Fort Worth, Texas, USA

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Reviewed: Aug. 27, 2007

This pie was the hit of Thanksgiving.

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SHSIMMONS

Cooking Level: Intermediate

Living In: Fort Worth, Texas, USA

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Reviewed: Aug. 16, 2007

I was a bit confused by this pie recipe. There was not enough filling for this pie; 2 cups of cherries was not enough.

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Ditty

Cooking Level: Intermediate

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Reviewed: Aug. 5, 2007

this was exactly what i was looking for. easy, quick, and delicious. Excellent filling! Yum!!!

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HMLARSON

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Jul. 21, 2007

This was my first 'from scratch' cherry pie and I was quite pleased with the results. I only gave it 4 stars because the filling was a bit too gelatinous for my liking. We ate it over 3-4 days and it just got more firm as the days went by. Next time I make this recipe I will reduce the amount of cornstarch maybe by a third. Pie itself was very delicious though! Thanks for posting.

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COOKS2MUCH

Cooking Level: Expert

Home Town: Fonthill, Ontario, Canada

Living In: Bradford, Ontario, Canada

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Reviewed: Jul. 4, 2007

The best Cherry pie I have made yet. Used more cherries but besides that it was perfect

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KellyJo

Cooking Level: Intermediate

Home Town: Spearfish, South Dakota, USA

Living In: Traer, Iowa, USA

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Reviewed: Jun. 22, 2007

Awesome. Very good filling. I used my own pie crust, but the filling was very good.

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sweetcakes

Cooking Level: Expert

Living In: Cumberland, Maryland, USA

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Reviewed: Jun. 11, 2007

I used a different crust recipe, but the filling was absolutely delicious! And easy to make, too. My husband's friend, who claimed he never liked Cherry pies, actually tasted the pie and ate the whole slice!!!

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