Reviewed: Feb. 1, 2005

This is a great pie! For everyone who said there are not enough cherries in this recipe, you're completely right. However Beth also put up this exact same recipe with a few changes (1/8 cup less sugar, .5 tea more cornstarch), called Cherry Pie IV. That recipe calls for 2 POUNDS pie cherries, not 2 cups. If you transfer the cups to pounds, you'll have a perfect pie. Thanks Beth!

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Reviewer:

Marie212

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: San Antonio, Texas, USA

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Reviewed: Oct. 4, 2004

The pie crust was good and making the pie was very simple. I didn't think there really was enough filling though... if i make it again, i'll get more cherries.

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BISODER

Cooking Level: Expert

Home Town: Budd Lake, New Jersey, USA

Living In: Frisco, Colorado, USA

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Reviewed: Aug. 26, 2004

This is the best cherry pie recipie ever! The thickening, sweetner, and flavor were perfect. Also the leftover filling was great on ice cream!

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KIRATANI

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Reviewed: Jul. 29, 2004

i was very disappointed with this pie. the crust tasted like shortning and flour (does shortening go stale?), and the filling was bland. i had to add extra cornstartch because it didn't thicken at all, and then it didn't fill the pie pan so i added cherries. i gave this recipe 3 stars just in case i was dissappointed because of the changes i made. i used bing cherries, added the extra cherries and cornstartch, and brushed butter on the top. it LOOKED excellent. :( sorry!

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Sarah

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Flagstaff, Arizona, USA

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Reviewed: Jul. 21, 2004

Fabulous!!!! I added about 1tsp of vanilla as per a suggestion from a fellow reviewer and I only put about half a cup of sugar and it came out really great. Oh yah and I put 3 cups of cherries and 1 cup of blueberries. Thanks for the recipe.

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DIANA34

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Regina, Saskatchewan, Canada

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Reviewed: Jul. 6, 2004

FANTASTIC! I made the filling with 4 cups of cherries and used vanilla extract (it was all I had). The filling was not runny at all. I did cheat and use a frozen crust, but it came out wonderful! I usually don't care for cherry pie, but it was so delicious!! This was my first attempt at a fruit pie and I WILL be making this again :)

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KYNTHIA

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Reviewed: Jul. 4, 2004

This was a good recipe but needed some fiddling. Firstly, I substituted 1/2 cup of the shortening with butter for better taste (but that's a personal thing). The big problem was there aren't nearly enough cherries. I doubled the amount of cherries, but once I did that (without doubling the other ingredients) it turned out well.

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JOBEE47

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Reviewed: Jul. 4, 2004

I was looking for a good and easy cherry pie recipe. I took a look at this one because of all the ratings. I did make a little change in it. I used Golden Cherries instead of the bing cherries. And if it was not for the color you you not even know the different in the flavors. Good pie !!!!!!!

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APELILA7

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Reviewed: Jun. 29, 2004

Excellent and easy! I used Butter flavored Crisco for the crust and doubled the cherries. Will definitely make again!! Thanks for sharing!

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MONICA213

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Reviewed: Jun. 25, 2004

I made this pie for my fatherand a friend. Both said the pie was delicious. I didn't make the crust because I didn't have time, so I used a store bought crust. I also used a crumb topping. Everyone loved it. This recipe is a keeper.

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KERRIKAKES

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Reviewed: Jun. 22, 2004

I have to honestly say this was an wonderful pie. I used oregon red tart can cherries in water and it came out really good. I completly forgot to put the butter and extract in the cherries but it turned out tasty without it. The crust was really flakey and easy to make so thanks for sharing.

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MBLAKELY

Cooking Level: Intermediate

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Reviewed: Jun. 21, 2004

Maybe I did something wrong, but I thought the crust recipe called for way to much shortening. I had to add a lot of flour. For those starting the recipe, cut in the shortening a little at a time (probably using 1/2 cup). Use the pea size crumbs as your guide. Also, if you follow other reviewer's suggestions of leaving the cherries out of your saucepan mixture, be aware that you are eliminating a lot of the juice you would otherwise cook out of the cherries. I would add at least half of the cherries, otherwise the cornstarch mixture becomes way too thick and may cause problems. I cut the sugar nearly in half and thought it was great.

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cookiedough99

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: San Francisco, California, USA

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Reviewed: Jun. 21, 2004

I made this for my dad for father's day. Cherry pie is his favorite - and he is quite the critic. Dad LOVED this cherry pie. He said that it was a very close rival to his mother's cherry pie. Quite a compliment! I could not find fresh sour cherries, so I did use 2 cans of cherry pie filling. I still cooked the filling with butter and almond extra extract, but only used half the sugar (3/4 c.). The crust turned out excellent. I created a lattice top and sprinkled it lightly with sugar and cinnamon. It was wonderful. I did try to prebake the bottom crust for 10 minutes - (got a little stuck to the foil I laid over it) - so next time, I'll skip trying to prebake the crust. Thanks for a great recipe - will be making again!

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Nicole Janel

Cooking Level: Intermediate

Living In: Lawrence, Kansas, USA

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Reviewed: Jun. 13, 2004

This pie was really rather tasty! I liked the way the almond extract gave it a bit of interest. Like many of the other comments, there weren't enough cherries. Lucky for me I had some in the freezer but I think that's why the filling was a bit runny. I also used sweet cherries (the fresh and the frozen) so cut back on the white sugar by 1/4 c. But yum. Would make again.

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KATANAROGUE

Cooking Level: Expert

Home Town: Los Angeles, California, USA

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Reviewed: Jun. 12, 2004

This pie turned out fantastic and it was easy to make! Thanks

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CAPTAINSJEWEL

Cooking Level: Expert

Home Town: Omaha, Nebraska, USA

Living In: Saint Petersburg, Florida, USA

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Reviewed: Jun. 5, 2004

excellent cherry pie recipe! great for fresh sour cherries

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LRP77

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Reviewed: Nov. 28, 2003

I made this recipe and it looked beautiful coming out of the oven! It did not over-brown and the touch of butter, cinnamon, and sugar to the crust really make it look scrumptious. I used fresh bing cherries and did not cook them (as recommended previously) b/c I like firmer cherries. As far as the taste, it turned out to be just ok. It was not as sweet as expected and although I love almond extract, I do not think it meshed well with the cherries. Also, the mixture did not gel at all...it actually came out runny! What did I do? Was it the cherry choice or should I have cooked the mixture before adding it to the pie crust?

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CHRCAMILLO

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Reviewed: Nov. 24, 2003

I made this for my boyfriend, who loved it. I don't eat cherry pie, so this is solely on what he says, but apparently it was one of the best pies he had ever had. I have never even made a pie before, so definitely a great beginner's pie!

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CSQUI523

Cooking Level: Intermediate

Living In: Highlands Ranch, Colorado, USA

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Reviewed: Aug. 18, 2003

This pie turned out pretty good. The filling was excellent but definitely needed to add an extra 2 cups of cherries but no need to double the sugar, it was sweet enough with what the recipe called for. I substituted almond extract for vanilla extract because it is all I had. I found that the crust browned too much after 35 mins and I had the temp set to 375 like the recipe said. I would begin checking after 30 mins next time to ensure it does not burn. Overall a very good cherry pie.

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gg

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Reviewed: Jul. 27, 2003

This pie is simple and terrific. I had never made a pie before and it turned out great! I took the advice of the other reviews and used 4 cups of cherries. I also cheated on the crust and used pilsburry pie crust. Excellent!

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