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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tammyfestejo

Cooking Level: Intermediate

Home Town: Monterey, California, USA

Living In: Indio, California, USA

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Reviewed: Jun. 6, 2007

Wow- this recipe was perfect! I wouldn't change or substitute a thing

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Melissa

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Reviewed: Jun. 3, 2007

I had never made a homemade cherry pie. This was my first atempt and it was perfect. It set beautifully. It was not runny at all. I am now making another one. I did not use the pie crust part. I used another recipe for the crust. I am so glad I picked this recipe for my first pie. It will be my cherry pie recipe. Thanks!

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Tammy

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Reviewed: May 31, 2007

Absolutely marvelous. The crust is flaky and the filling is not overly sweet. I ate half of the pie I made!

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Ashi

Cooking Level: Expert

Living In: San Jose, California, USA

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Reviewed: Apr. 19, 2007

I only give this four stars because I made a few adjustments. When I made the crust I added a little almond extract to it to add more flavor. I also added cinnamon and did half white sugar and half brown sugar. I made it for an Easter dinner and it turned out delicous!

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reezie15

Cooking Level: Intermediate

Home Town: Schaumburg, Illinois, USA

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Reviewed: Apr. 9, 2007

Easy to make! Used 3 cans Oregon tart cherries drained really well. Did everything else per the recipe. Very easy and very elegant looking. No one could believe I made it!!!

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Cara A.

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Reviewed: Mar. 11, 2007

I used this recipe and it came out great. I made the following modifications... I used jarred morrello cherries from trader joes, and I used 1/4 cup tapioca in place of the cornstarch. It came out beautifully.

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Kelly

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: Jan. 8, 2007

I debated giving this 4 or 5 stars. It is a very good recipe but I still prefer my mother-in-law's.

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Nandabear

Cooking Level: Intermediate

Home Town: Recife, Pernambuco, Brazil

Living In: Round Rock, Texas, USA

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Reviewed: Dec. 24, 2006

Very simple pie! I don't make my own pie crust. I just use the roll out pie crust from the store. 10 teaspoons of corn starch equals 3 tablespoons plus 1 teaspoon, just for easier measuring. I used three cans of Oregon Tart Cherries, drained really well. I also cooked a bit longer than suggested. My husband really hates when you cut into a pie and it oozes out everywhere, so I cook it longer to ensure its thickness. If you stir carefully you shouldn't mush up too many of the cherries by cooking it longer. ENJOY!

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KSELKING1

Cooking Level: Intermediate

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Reviewed: Dec. 17, 2006

let cool before the first cut so it isn't so difficult to serve.

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Cheffie

Cooking Level: Intermediate

Home Town: Farmington Hills, Michigan, USA

Living In: New York, New York, USA

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Reviewed: Dec. 2, 2006

I made this last weekend for Thanksgiving, and it was very good! I used Comstock's canned sour cheeries in water, as my grocery store did not have fresh cherries. YUMMY!!

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BLONDIEGRL05

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Reviewed: Dec. 1, 2006

This is my favorite pie of all time! I made it for Thanksgiving and took some of the suggestions of others. I used 3 cans of Oregon Fruit tart cherries and drained them really well. I omitted the extract entirely. I used Pillsbury pie crust which made making these a snap. You really have to boil the filling or it won't thicken. This tends to mash up the cherries, so I might add the third can late in the cooking process to keep some of their shape. I can hardly wait to make this again! Yum yum!

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MYPRETTYPEONIES

Cooking Level: Intermediate

Home Town: Accokeek, Maryland, USA

Living In: Ithaca, New York, USA

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Reviewed: Nov. 26, 2006

Oh my.....I made this for Thanksgiving and just loved it as did everyone else who had some. My favorite pie this year. I used my own crust and 2 jars of tart cherries well drained. It wasn't a very full pie, but it really made up for it in taste. Yummy!!

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FITZYBAKER

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Reviewed: Nov. 23, 2006

This pie was absolutely amazing! I also used canned tart cherries in water (2 cans) and made sure to drain them well, along with the store bought crusts. It was PERFECT! It was the perfect blend of tart and sweet. I will be using this recipe again and again and again! Thank you!!! :)

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MOONMYST17

Cooking Level: Intermediate

Living In: Miami, Florida, USA

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Reviewed: Nov. 23, 2006

This pie turned out wonderful. The filling did not run at all.. I used Splenda in place of the sugar and it taste and looks wonderful. Thank You for a great recipe!

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BLANGE

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Reviewed: Nov. 11, 2006

So delicious and easy to make! The kids loved it as well. Thank you for sharing.

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Hank

Cooking Level: Beginning

Living In: Moorestown, New Jersey, USA

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Reviewed: Oct. 28, 2006

I used a refridgerated pie crust instead, but it turned out wonderful! My family insisted that I freeze some of the filling so that we can have fresh cherry pies for christmas!

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Kimberly

Home Town: Chesapeake, Virginia, USA

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Reviewed: Sep. 26, 2006

This pie is delicious. I like cinnamon, so I added cinnamon to taste. I also increased the recipe and made several batches for canning. I plan to give them as presents for Christmas. The filling seperated a little in the jars, but I just stirred it before I put into a crust.

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Jennifer

Cooking Level: Expert

Home Town: Salmon, Idaho, USA

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Reviewed: Aug. 28, 2006

This recipe is superb. Since I didn't have the time to work with fresh cherries, both times I have made this I have used 2-3 cans of Oregon Fruit Products® pitted red tart cherries in water. Make sure you drain the cherries thoroughly. I also opted to use Pillsbury® refrigerated pie crust. The pie got rave reviews, and people were astonished that the cherries were canned and the pie crust was not homemade - that's how fresh this pie tasted. Last but not least, using the canned cherries and a ready-to-go pie crust made this recipe a snap to make!

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JLeigh

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Reviewed: Aug. 2, 2006

This pie comes out awesome every time!! Two things I did different were let it simmer for 5 minutes, really makes it thick and such a nice deep red colour. Also since I don't have alot of counter space used Pilsbury crust, so brushed it with egg white mixed with sugar and apple pie spice. Made the crust shiny and added some flavor. But by itself this is one of the BEST pie recipes! Thanx for sharing!!

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Erica

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