Reviewed: Nov. 25, 2009

My first pie ever! This pie turned out wonderful although the filling was a little runny at first. (fixed with cornstarch--- remember to stir with a little water in a glass BEFORE adding, or else it will clump into little white balls and look gross!) I learned that if you leave the pie in the fridge overnight the cornstarch makes the filling perfectly wiggly (my version of saying the right consistency). If you don't think the filling is thickening, leaving the pie in the fridge overnight will really perfect it. I put leaves and an acorn design in the middle. (be creative and make any design!) My mother doubted I could make a perfect pie---especially she doubted the crust --- but it was complemented on by my whole fam. In my taste the crust WAS a little bland, but you can fix that by sprinkling cinnamon and sugar over the bottom and top crusts. When refrigerating the crusts... you dont have to go the full timing.. just make sure they are chilled before using. I also used butter instead of shortening, i guess thats a bid old fashioned no-no, but it made it nice and flaky-- perfecto!

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cook-it-monster (Rachel Hopke)

Cooking Level: Intermediate

Home Town: Snohomish, Washington, USA

Living In: Woodway, Washington, USA

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Reviewed: Nov. 5, 2009

This pie turned out excellent! I had some frozen fresh sour cherries and I drained the juice into a sauce pan added the sugar & cornstarch then the cherries and cooked it till thick, then baked it in the oven and VIOLA! Cherry pie! I did cheat with the pie crust and bought a dairy case ready crust to save time. I will do this again with other fruits! Thanks! A++

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ionacaddy

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Reviewed: Oct. 24, 2009

Made this pie for my dad's birthday. He said he'd never had a better one in all his 64 years. LOVED(!!) this pie filling idea, as I don't like canned cherry pie filling that is full of red dye and high fructose corn syrup! Gave it 5 stars for filling taste/texture. However, I used my own crust recipe of 2C flour, 1tsp salt, 1C frozen, shredded unsalted butter and 1/2 C very cold heavy cream. With this pie filling and my own crust recipe this is an OUTSTANDING dessert! Thanks for being willing to share with us, Beth!! :o)

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JennB1972

Cooking Level: Intermediate

Home Town: Rodanthe, North Carolina, USA

Living In: Corning, New York, USA

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Reviewed: Oct. 16, 2009

After having read the reviews I used a crust recipe that I already had. I loved the flavor of this filling. it was spectacular. However, the 4 star rating comes from the fact that even though I made it twice it did not gel properly. I used fresh, dark cherries. I am not sure if the water content is higher in those vs. the sour cherries but it was just soupy. Delicious, but soupy. It was so good that I will try it again with a little bit more cornstarch and hope for the best!

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Culinary Queen

Cooking Level: Professional

Living In: Fraser, Michigan, USA

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Reviewed: Sep. 12, 2009

This was my first attempt at cherry pie. I used 5 cans tart pie cherries (well drained), which turned out to be just enough. The almond extract made ALL the difference in the filling (which is DELICIOUS)--don't skip it! The only problem I had with the filling was my cherries didn't hold together, but that's probably because I used canned ones that were already very mushy. If you're going to do a lattice crust, let the filling cool first! I didn't, and was left trying to weave melting, stretching strips of dough with very little success.

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Emily Rose

Cooking Level: Intermediate

Home Town: Lawrence, Kansas, USA

Living In: Emporia, Kansas, USA

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Reviewed: Sep. 9, 2009

I used my own crust recipe, so this rating is just for the filling. Other than cutting the recipe in half (just my wife and I) I followed the recipe to a tee. This is the best cherry pie I have ever had! The balance of sweet and tart is perfect. Baked it in a 6 inch pie pan for 45 minutes. Five stars and highly recommended!

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P.Smith

Cooking Level: Intermediate

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Sep. 1, 2009

This pie rocks! My boyfriend's mom makes the best pies, so I had some stiff competition our first Christmas together. This pie blew anything he had eaten before out of the water. While we liked how sweet it was, some of you may want to use slightly less sugar if that's not your thing. Oh, skip the crust. I bought one at the store and just glazed it with egg whites and sugar.

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CookingNewbie

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Reviewed: Aug. 19, 2009

Very good but a tad too sweet for my taste.

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Jaxson13

Cooking Level: Expert

Home Town: Green Bay, Wisconsin, USA

Living In: New Prague, Minnesota, USA

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Reviewed: Aug. 11, 2009

Yup, excellent.

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shaneP

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Reviewed: Aug. 5, 2009

i used ready-made crust with this pie but it's absolutely delicious! I will be making this again! Thank you Beth for sharing this recipe!

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A Sloth

Cooking Level: Intermediate

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Reviewed: Aug. 1, 2009

This pie was great, but I was disappointed because I couldn't find any sour cherries. I used sweet red cherries and left out some of the sugar. Everybody loved it, but I want to make it with sour cherries.

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writerjim

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Reviewed: Jul. 31, 2009

This was my first attempt at a cherry pie, ad I will never use another recipe again! So easy to make and so delicious!

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Alex

Cooking Level: Intermediate

Living In: Bethlehem, Pennsylvania, USA

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Reviewed: Jul. 15, 2009

I didn't have almond extract so I used brandy extract and it was great. Pitted fresh bing cherries (won't work that hard again). Great Pie!!! Also, this is one of the easiest crusts I'v ever made but I'd recommend a little more salt, that's it, thanks for sharing.

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Loves2cook

Cooking Level: Intermediate

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Reviewed: Jul. 13, 2009

Didn't use the crust due to reviews & didn't think the almond was necessary. I used fresh sweet cherries, so cut sugar to about 3/4 cup. The mix set up nicely, filled my pie pan & tasted delish once cooled. Will use again.

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JusCookAlready

Cooking Level: Intermediate

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Reviewed: Jul. 12, 2009

Wasn't sure how many cherries made 2 lbs., so used what I had which was 8 cups after they were pitted and sliced - turned out great with no other change to filling recipe. Based upon other reviews I did not make the crust, used frozen deep-dish pie shells, one for top and one for bottom. My husband, who is not a cherry pie fan, said it was the perfect blend of sweet and tart. Thank you Beth for a great filling recipe.

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TerryB

Cooking Level: Expert

Living In: Cayucos, California, USA

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Reviewed: Jul. 6, 2009

The recipe for the filling was perfect. We even used the same one for a peach pie filling. We didn't make this crust recipe after reading the other reviews, but we made Grandma Ruth's from this website.

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Jess

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Reviewed: Jul. 5, 2009

****DO NOT make this crust******* The filling is superb, and deserves 5 stars. But the crust is just awful, and deserves not only a '1' star, but negative -5 stars, if that were possible. It is impossible to work with and makes what is usually (for me at least) a joy to bake pies a very, very frustrating experience. Because I had no more crisco or even butter, and not enough time before my 4th of July bbq to make another crust, I ended up actually mashing the darn dough that crumbled to the touch directly INTO the pie pan, and doing a crumble on top. It in turn completely crumbled when served. The cherry filling was delicious. But it wasn't 'Pie', as it had no form whatsoever. I think the submitter made a mistake in writing the recipe or something, because there is no way the pie in that picture could have been made with a workable crust. So frustrating.

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tammy42

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Reviewed: Jul. 2, 2009

Very good pie. The next time I make it I will omit the almond extract. Although it isn't much it does give it a slight almond taste.

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Maria

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Reviewed: Jun. 22, 2009

I used premade Pillsbury pie crust. My husband told me after I made it that he didn't like cherry pie. But then he tried it. He said it was the best pie he had ever eaten! I think this ones a keeper!

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LIZHUB

Cooking Level: Intermediate

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Reviewed: Jun. 21, 2009

OUTSTANDING! I had recently made an awful cherry pie and was on the hunt for a winning recipe and found this one! It's best to make it a day ahead so that the cherry gel sets well. I cut into it today and the filling stayed in place, not like the other recipe I used where the cherries rolled around like marbles in an ocean of juice. Going based on the other reviews, I made my own crust which is "no fail," so here it is: 10" Two-Crust Pie Pastry 1 cup butter 2-2/3 cups flour 1 tsp salt 10 tablespoons cold water Cut shortening into flour and salt until particles are size of small peas. Add water and toss dough with fork until all flour is moistened. Roll into two balls on floured surface. AWESOME RECIPE AND MY FAMILY LOVED IT!

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