Reviewed: Jul. 9, 2011

I didn't have the full two cups of cherries, probably only 1 cup and it turned out a little bland, but I wish I had read some of the reviews first to spice it up a little more and still keep it real healthy! I love the simplicity of it though! Will definitely try again!

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Reviewer:

newcookamy

Cooking Level: Beginning

Living In: Arlington, Texas, USA

Reviewed: Jun. 29, 2011

So here's what I did. First of all i'm gluten-free so I just substituted GF flour which was the only thing that needed to be changed. Like others, I pre-baked the crust and cooked the cherries on the stove with the added water and GF flour plus a little vanilla extract and cinnamon. I admit I used butter instead of margarine but I added flaxseed to the crust :) I baked little minis in cupcake wrappers with extra dough crumbled on top - they turned out wonderfully!!!

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Reviewer:

snowland

Reviewed: Jun. 29, 2011

This was a delicious treat. However, after the suggested cooking time, it wasn't done. I ended up cooking it for over an hour. After that, it was delish!

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Reviewer:

candyfornia

Reviewed: Feb. 2, 2011

I don't think I'm going to save this one...I think I'd rather have the calories & fat, etc. It wasn't terrible, but there are better ways to eat cherries!!!

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Reviewer:

Reviewed: Aug. 26, 2010

Delicious! I used instant steel cut oats, and let them soak in 4 tbls. water while I pitted the cherries. Added 2 tbls. flour to the sugar that I put in the cherries. I did add 1/4 c. wheat germ to the crust, added another tsp vanilla, and held out about 1/2 c. to sprinkle on the top. Pre baked the crust while the oven was preheating, and baked it for 13 mins at 425, then lowered the temp to 300 and baked another 10 mins. It's like a cherry crisp.

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Reviewer:

LadySparkle

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Cooking Level: Expert

Living In: West Lafayette, Indiana, USA

Reviewed: Jul. 7, 2010

I love this crust, I use it for more than just cherry pie just by altering a bit (white sugar instead of brown, adding nuts, etc). One thing I did to change this recipe was I cooked the cherries over the stovetop for a few minutes and added some almond extract.

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Reviewer:

SwinS

Cooking Level: Expert

Home Town: Kennebunk, Maine, USA

Living In: Danvers, Massachusetts, USA

Reviewed: May 3, 2010

May 2010; Easy and delicious---see notes on my tweaks. Use Largest pie pan so filling doesn't cook over!!!

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Reviewer:

Lu3622

Reviewed: Dec. 22, 2009

First time I'd ever made any kind of "pie", and I had sacks of fresh cherries that needed to get used up, so I didn't expect perfect results. However what came out of the oven was pretty darn tasty! Like others said, it may be more of a tart or crumble than a "real" pie, but because it was so easy, and tasted fine, I give this 4 stars!

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Reviewer:

Angelika

Cooking Level: Intermediate

Living In: Silverdale, Washington, USA

Reviewed: Jul. 21, 2009

I made several changes to this recipe to make it a 5 star recipe. For that reason I give it 4 stars. The changes I made were: I pre-baked the crust for 8 minutes, I cooked the filling on the stove top and added 1 tsp. almond extract, 2 TBS water and 2 TBS flour to thicken. 2 cups of filling was clearly not going to be enough, so I tossed in 1 cup of blueberries just before pouring into the pie shell. I also made extra crust and crumbled it over top of the pie before baking for about 12 minutes. I would suggest greasing the pie plate or using cooking oil spray, as the pie was difficult to remove from the plate.

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Reviewer:

Pam-3BoysMama

Cooking Level: Expert

Home Town: Monroeville, Pennsylvania, USA

Living In: New Castle, Pennsylvania, USA

Reviewed: Jul. 9, 2009

It’s a very good recipe and just what I needed to use up my cherries before they went bad. It’s easy to make and has a nice flavor, the hardest part is getting the cherries ready. Because of the reviews I did precook the crust a little and I also added 2 tablespoons of flour to my cherries and sugar to keep it from being to watery….worked out well. Thanks Annie!

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