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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SHESHESHE

Cooking Level: Intermediate

Home Town: West Des Moines, Iowa, USA

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Reviewed: Jul. 6, 2003

I thought this was a great recipe for first-timepie makers like myself! However, I would make it 4 cups of cherries instead of 2, I made mine with 3 cups and it still did not fill the pie plate completely. It turned out very yummy though.

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cmj

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

Living In: Aloha, Oregon, USA

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Reviewed: Jul. 2, 2003

I must confess that I did not make this into a pie, but rather a cobbler. The filling is absolutely delicious! Thanks Beth!!

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CLYN

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Reviewed: Jun. 25, 2003

The pie is good, but if you prefer your cheeries to be firmer do not cook the cheeries in the sauce before putting them in the pie crust, they were a little mushy for my liking.

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RIVERSENDS

Cooking Level: Expert

Living In: Indiana, Pennsylvania, USA

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Reviewed: Jun. 17, 2003

Excellent! My husband loved this and he does not like cherry pies generally. I scramble for a last minute cherry pie recipe to use the cherries off our tree for Father's day and it was a hit. I used a different crust recipe and sprinkled some cinnamon sugar over the top and there were no leftovers.

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Kathy

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Reviewed: May 25, 2003

This recipe just barely created enough dough. I ended up creating a lattice on the top, because I didn't think there would be enough. I used a standard 9" pyrex pie dish. Also, I did half cherries half raspberries, because cherry pie is boring (I think). I switched almond extract to vanilla extra (better with cherries, don't you think?) Anyway, overall -- a basic pie, quite tasty.

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LONBINDER

Cooking Level: Expert

Home Town: Port Washington, New York, USA

Living In: New York, New York, USA

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Reviewed: Apr. 6, 2003

made this for my boyfriend's mother on mother's day. she raved about it all week. everyone faught over the last pieces the following day. thanks!

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DAJABO

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Reviewed: Mar. 27, 2003

I made this pie for a family pie bake off and needless to say, I won! I made it again, using two whole cans of pitted sour cherries, a bit more cornstarch and added melted butter, sugar and cinnamon to the top. In-laws loved it for Christmas! This was my first pie ever and it was a hit!

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MISSYRUTH

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Reviewed: Feb. 16, 2003

This recipe is super easy and I use the pie crust for ALL of my pies now.

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JULIESCHAUL

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Reviewed: Jan. 18, 2003

Excellent flavor, but I used 4 cups of cherries instead of 2.

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DEERHUNTER713

Cooking Level: Expert

Home Town: Willoughby Hills, Ohio, USA

Living In: Newark, Ohio, USA

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Reviewed: Nov. 23, 2002

This is the best cherry pie I have ever made! I only made a few changes: I doubled the fruit. Also, since my family does not like almond flavoring, I substituted brandy extract for almond extract. I have already made several of these, and plan to do so whenever fresh cherries are in season!

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NAOMI

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Santa Clara, California, USA

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Reviewed: Aug. 14, 2002

The filling is great, but OH MY the crust is totally void of ANY flavor whatsoever! I imagine it's what cardboard tastes like!

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JewRican

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Reviewed: Jul. 28, 2002

This was my first attempt at making a pie from scratch, and it turned out very well! Easy to make. I used tart cherries, but 2 cups is not enough; use at least 3. TIP: when making the crust, roll it out on wax paper for easier handling. Great recipe!

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GRAPHITE

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Reviewed: Jul. 13, 2002

I made this for myself for my birthday pie and it was fab*U*lous!! I used my usual crust recipe but the filling was super!!! This is a keeper! Ü

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PHOTOFAN1

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Reviewed: Jun. 21, 2002

Great recipe and sooo easy! Both I & my boyfriend agree though that it needs to be sweeter! I will add 2 cups of sugar next time. Other than that it was perfect. I will use this as a basic recipe for all friut pie I make from now on because it's so simple! Thanks!

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veggigoddess

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Reviewed: Dec. 26, 2001

I have tried many Cherry Pie recipes and this is my husband's favorite by far. I cut back on the sugar a little because I used fresh Bing cherries and used my own crust, but this set up nicely and was delicious!

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COTTONPUNK

Cooking Level: Expert

Home Town: Greenfield, Indiana, USA

Living In: Fishers, Indiana, USA

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Reviewed: Aug. 30, 2001

This was my first attempt at making cherry pie- and everyone loved it! Was easier to make that I thought it would be.

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MOSHI_MILLER

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Reviewed: Jun. 18, 2001

excellent! double the filling and if you happen to use sweet cherries like i did, then cut the sugar in half. a very forgiving recipe, since i added a little more cherries and approximated a little more of everything and it came out great.

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PALEGREENHORSE

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Reviewed: Feb. 23, 2001

I make cherry pie every year for President's Day and this is the best one I've made so far. Quick and delicious and I cheated with canned cherries and a frozen crust. However, this crust recipe is my mom's recipe from the '50's and it is wonderful.

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