recipe reviews for:

Perfect Cherry Pie

“Cherry pie is just about the easiest fruit pie to make. Sour cherries -- the kind you need for pie -- are rarely available fresh or frozen, so the canned variety usually is the only option for most cooks. Not only do canned cherries make good pies, but there's also no peeling, coring, seeding, pitting or slicing the fruit. Just drain, dump, sweeten, flavor and thicken, and you're in business.”

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Reviewed: Aug. 21, 2009

Made my own crust but used the filling in this recipe. I switched the almond essence for vanilla. The cherry filling was very easy to make and delicious.

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Reviewer:

Hot Chilli

Cooking Level: Expert

Living In: Sydney, New South Wales, Australia

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Reviewed: Oct. 6, 2008

I tried this recipe, thinking that the cream cheese in the crust may prove interesting. I wasn't impressed at all. If you like a standard flaky pie crust, chances are that you wont like this recipe. The cream cheese makes this a very heavy crust with very little flavor. And I wasnt really a fan of having to "freeze" the butter and shortening ahead of time. The flavor was good, however I wouldnt consider this recipe very easy.....not that it was hard, just a few too many steps for my taste.....My lesson learned.....stick to your standard pie dough recipe. As for the cherry pie filliing, I didnt find the instructions very explicit. I had to cook the cherry juice forever before it became a "paste"..this in turn left the cherry pie very thick and dry. My advice: Use a different recipe...this one strikes out.

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blueflamestudio

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Reviewed: Aug. 18, 2008

Great easy recipe! Got rave reviews from everyone ( and I even burnt the crust) Made exactly as written! Will defiantly make this again!! Thank You!!

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1 user found this review helpful

Reviewer:

curlygirlz

Cooking Level: Expert

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Reviewed: Jul. 16, 2008

There's a reason this pie is called "Perfect Cherry Pie". Absolutely everything about it truly is perfect. The crust is perfect-flavorful and flaky. The filling is perfect-thick and sweet and tangy. Even the recipe is perfectly easy to follow. My boyfriend told me that it was one of the best cherry pies he's ever had!

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9 users found this review helpful

Reviewer:

Magoo

Cooking Level: Expert

Home Town: Carol Stream, Illinois, USA

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Reviewed: Jun. 30, 2008

Absolutely amazing pie. The crust is the best I have ever made myself. I made this out of my grandparent's cherries from their cherry tree, so I suggest to ANYONE USING FRESH CHERRIES to add about a half cup to a full cup more sugar, and another 1/4 of corn starch because they are much more tart than canned cherries. My grandma (YES! grandma! as in my mothers mom...) actually asked ME for my recipe. This recipe is a beat your grandma's best recipe type of pie.. 5 stars, all the way.

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Lyndsey

Cooking Level: Expert

Home Town: Oswego, Illinois, USA

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Reviewed: Feb. 18, 2008

Incredibly delicious substantial crust and very tangy cherry filling. I didn't have the oven tiles, but baked on a flat pan and it cooked properly. After cooling an hour, we cut the first piece and the cherries dumped out (the filling was still pretty warm). Didn't care, but if I was doing it for company, I would make in advance and refrigerate so that wouldn't happen, hopefully. The best!!!

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ERYAN50

Cooking Level: Intermediate

Living In: New Orleans, Louisiana, USA

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Reviewed: Dec. 13, 2007

Oh wow! This was a really great cherry pie that isn't too overly tart (like so many are). The only change that I made was that I had an extra Granny Smith apple left over from making apple pies so I sliced it up and added it to the cherries. It gave it that little something extra. And the crust was so good! I put it in the fridge for 1 hour then in the freezer for one hour. It was rich but a little flakey. And instead of just brushing on egg white I used an egg wash (1 part egg white and 1 part water). The crust goldened up so nicely!

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Reviewer:

Beattie-Bolin

Cooking Level: Intermediate

Living In: Longview, Texas, USA

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Reviewed: Nov. 23, 2007

The pie crust was everything I thought it would be; flaky and tender and full of flavor. The filling I ended up with was too much to contain and it spilled over, but it sure did taste good. I'll definitely keep the crust recipe in mind for other fruit pies in the future.

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Reviewer:

Hershenko

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Reviewed: Aug. 2, 2007

Wonderful! The pie was as promised, and the crust is really different, somewhat lighter and less crusty than usual pastry. It comes out as in the picture and is very good chilled and eaten the day after. I used canned cherries.

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Reviewer:

ANNAMA

Cooking Level: Expert

Home Town: Como, Lombardia, Italy

Living In: Milan, Lombardia, Italy

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Reviewed: Apr. 9, 2007

I made this pie as instructed and it turned out beautifully. Next time I would combine my potato starch and sugar before adding the juice as I had a few lumps and had to run it through a strainer. I thought the filling was delicious and a good balance of tart/sweet, but my husband who was raised on canned cherry pie filling didn't like this as well. Since the ingredients for this recipe made the finished product cost close to $12, I probably won't make it for him again.

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6 users found this review helpful

Reviewer:

M2MIN

Cooking Level: Expert

Home Town: Denver, Colorado, USA

Living In: Lincoln, Nebraska, USA

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Reviewed: Oct. 21, 2005

I have only made the crust, which I think is absolutely wonderful I use it as a crostata crust, this recipe makes a good size crostata, just use your favorite fruit filling, mine is apple cinnamon.

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Diane Lynn

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Reviewed: Sep. 2, 2005

One of the best pie crusts ever. I tried this recipe out of one of Pam Anderson's cookbooks, and this pie is phenomenal. It's a "blow-your-mother-in-law-away" recipe.

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Islander

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Reviewed: Apr. 12, 2005

I am no pie baker!!! But this pie was so easy and delicious!!! The easiest pie crust I ever made. The pie looked just like the picture!!!!!It is worth trying. Only one drawback...the cherries cost about $10.00!!! But still worth it!!

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13 users found this review helpful