Reviewed: Jul. 3, 2006

Just the perfect sweetness despite the very tart cherries I used. Not quite enough filling to accomplish a full pie, but worked wonderful with a lattice crust. I had to let my filling simmer about 5 minutes extra to thicken, but once it did it set up nicely. This pie cut perfectly and kept it's shape when dished out.

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KimberlyKay

Cooking Level: Expert

Home Town: Orange City, Iowa, USA

Living In: Des Moines, Iowa, USA

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Reviewed: Jun. 29, 2006

I followed the filling part of this recipe exactly, but it didn't turn out good at all. I used my own crust recipe. I couldn't get the juices to thicken after trying for quite a while. So my filling was very runny. My pie crust didn't fill up either. I could have used a good 2 more cups probably. My filling was not red, but more purple like. It was kind of gritty from the sugar. Which I think was to much since it was very sweet too. The pie tasted strongly of almond extract too. This pie gave me heartburn for two days. I was really depressed this pie didn't turn out because as a child we had cherry trees, and Mom always made awesome cherry pies. As for the pies that turned out I can't understand it because I made sure the couple ingredients I used were of perfect amounts. I'll probably just look for another recipe. It was fun trying though.

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zippychef

Cooking Level: Beginning

Home Town: Salesville, Ohio, USA

Living In: Brewster, Ohio, USA

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Reviewed: Jun. 15, 2006

This was excellent! I was overloaded with cherries this week from our three trees, and even though I don't normally like cherry pie I thought I better do something with the cherries. I made two pies using this recipe and our guests just left saying that it was excellent pie. I even had two pieces! The only thing I did different was I used vanilla since I didn't have almond extract. Thanks for the great recipe!

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Jamie Hensley

Cooking Level: Intermediate

Living In: Roseburg, Oregon, USA

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Reviewed: Jun. 15, 2006

Oh, boy. SO good. I did make some changes, but this recipe was my starting-off point. I used a cup of almond flour (available at health food stores & Trader Joe's - or just grind almonds with a little powdered sugar or cornstarch in order to get it as fine as you can). I always use half butter, half Crisco in my crusts. I doubled the filling, because I like a big fat pie. I cooked 3/4 of the cherries & juice, and stirred in the rest of the raw cherries afterward. I used a good Kirschwasser instead of almond extract because I realized I had run out of extract. Made a lattice crust. Served with lightly sweetened vanilla whipped cream. Gorgeous.

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Doughgirl8

Cooking Level: Professional

Home Town: Northfield, Minnesota, USA

Living In: Seattle, Washington, USA

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Reviewed: Jun. 6, 2006

I made this pie with fresh cherries off our tree. This was my first pie ever and it was delicious. My family had to have the recipe. So simple to make, yet so delicious. Thanks for a great recipe!

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SuzieQ

Cooking Level: Expert

Home Town: Irvine, Kentucky, USA

Living In: Richmond, Kentucky, USA

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Reviewed: Jun. 1, 2006

wonderful recipe.

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hawarkarem

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Reviewed: May 1, 2006

Excellent!!! This was so good and easy to make! I got many compliments on this one. Thank you for sharing the recipe.

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JAYNE260

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Reviewed: Apr. 17, 2006

I use the filling from this recipe with a graham cracker crust and the topping from "Cherry Crumble" by Debbie Rowe also from this site. The fresh filling beats any commercial filling!

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berrale

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Reviewed: Mar. 24, 2006

Great crust and pie! Added 2T of sugar to the crust, though, we like ours slightly sweet. And used 3 c. cherries. Will make again as soon as the cherries look good! Thanks!

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CINDY18LOU

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Feb. 10, 2006

The VERY BEST!! Wow! I love cherry pie and the only thing I added was the cherries. I used three large cans of cherries in water (Of course I drained the juice!) to make a deep dish style pie and I didn't even get a second piece!! This one really rocks!!

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L.M. Thorne

Cooking Level: Expert

Home Town: Lincoln, Nebraska, USA

Living In: Lakewood, Colorado, USA

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Reviewed: Dec. 23, 2005

This is the best cherry pie filling recipe I haav found!! The almond extract gives it that extra kick. I was not thrilled with the pie crust, but I have made the pie filling several times, my husband can't get enough. I like to make with fresh tart cherries when they are in season and freeze to enjoy later.

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traci

Cooking Level: Intermediate

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Reviewed: Nov. 23, 2005

This is great!! I use two cans of tart cherries and it comes out great every time. I am not much of a pie maker, but I can't ruin this. I use pre-made shells too. It doesn't get easier than this. Thanks

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Spartan

Cooking Level: Beginning

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Reviewed: Oct. 8, 2005

I got RAVE reviews on this pie. To be honest, I don't like cherry pie in general, so I didn't think it was that great. I made it for my boss's birthday at work and everyone loved it, including my boss. That made me happy :)

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CMDMD

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Sep. 23, 2005

Very tasty. I will double the filling as well next time

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Energizer Bunny

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Reviewed: Sep. 11, 2005

Absolutely WONDERFUL! I have never before been able to make a good pie - this one is great! I actually had too many fresh cherries for 1 pie so I made a second batch of crust and added 2 apples diced into the cherries and made a second pie. Both were eaten almost as soon as they came out of the oven. Thanks

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WHEATFIELDS

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Reviewed: Jul. 25, 2005

Well, I made this last week with several changes - I didn't have much time, so I used a thawed generic frozen pie crust, and 2 cans of cherry pie filling (one regular, one 'lite'). I emptied the cherries into a dish, and mixed in 2 sachets of Splenda. Then I mixed in the almond extract. I have never used almond extract in a cherry pie recipe before, and I was delighted at the taste! Superb! I made a lattice top for the pie using some pastry that was sitting in the freezer doing nothing, and baked it for 45 mins. Perfect! However, because Husband said he liked this a lot but would prefer it with fresh bing cherries, I made it again. Not surprisingly, he preferred the fresh. I thought it just tasted fruity, not cherry-ish. Ah well. It was good whatever. Great recipe. Thanks so much, Beth!

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Caroline C

Cooking Level: Expert

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Reviewed: Jun. 21, 2005

This is the first pie I have ever made and it was *positively perfect*! I was so excited! I didn't want to consume my day making the crust so I used the Pillsbury rollable crust instead and substituted vanilla extract for the almond. It was the perfect consistency and flake! Thanks so much for the recipe Beth, it has a permanent home in my recipe box!

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Aileen

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

Living In: Dallas, Texas, USA

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Reviewed: Jun. 6, 2005

This pie recipe is great! I made a few changes... I used bing cherries, 4 cups of them, left all the other ingredients the same, except the sugar. I used only 1 cup. I also added 2 tsp lemon juice so it would have a slight tang to it. I also used the pillsbury roll out crust (i was pressed for time.) It came out great. My husband that thought cherry pie was just allright has eaten over half of it in 12 hours! It has a much fresher cherry taste than any store bought or frozen pie. This recipe is a keeper! I will use a few more cherries in my next one. I love "high" pies. by the way. make sure you cook the mixture long enough. It really had a perfect consistency too.

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