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: Nov. 24, 2010

This recipe was delicious! I did do a few things differently when I made it for a second/third time, but that was just for me. The first time, when I followed it down to the wire, it was perfect, but I like other berries more than cherries so I'm not going to lower the rating for personal taste haha. The only big thing I did differently was leaving out the stone tiles, I don't have any and can't afford to buy them right now, and honestly it didn't make a difference. I recommend using real cherries though, if you have a juicer anyway. The last time I made this, I used the Magic Bullet to make a juice out of fresh cherries(pitted of course), strawberries, and black berries. Then I used the starch and sugar to make the paste. The paste did take a while to form and I noticed myself needing to add a bit more of the cornstarch to help it thicken. All in all, this was a great recipe and I loved the crust, although, I heavily blended all my ingredients, it helped to make it thicker and crunchy, but there is certainly nothing wrong with the fluffier original version!

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Tolanddk191

Reviewed: Jul. 30, 2010

Delicious!! The recipe was relatively easy, and the pie turned out wonderful! My husband loved it for his birthday!

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1 user found this review helpful

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Veggielady4life

Cooking Level: Intermediate

Reviewed: Jul. 20, 2010

This rating is for the filling only. I was looking for good recipe for cherry pie filling that does not use tapioca. This one is perfect! It's not too sweet nor is it too tart.

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2 users found this review helpful

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DIZ♥

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Cooking Level: Expert

Reviewed: Jul. 5, 2010

I follwed the proportions from this and the filling was way too thick. The flavor was great, but really wtch how much you thicken the filling. I think I would also add a little more almond extract.

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Nana2007

Cooking Level: Expert

Living In: Santa Rosa, California, USA

Reviewed: Mar. 27, 2010

This recipe is a keeper. I made this pie as a gift and they loved it--couldn't say enough good about it. I did make a few changes but I am still going to give it 5 stars. I didn't have potato starch so I used corn starch; I didn't have shortening so I used 4 TB lard instead; and I used vanilla extract instead of almond extract based upon personal taste preference. Thanks for the recipe!

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idahocook

Cooking Level: Intermediate

Home Town: Coeur D Alene, Idaho, USA

Living In: Boise, Idaho, USA

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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2 users found this review helpful

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Hot Chilli

Cooking Level: Expert

Living In: Sydney, New South Wales, Australia

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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32 users found this review helpful

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blueflamestudio

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

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curlygirlz

Cooking Level: Expert

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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10 users found this review helpful

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Magoo

Cooking Level: Expert

Home Town: Carol Stream, Illinois, USA

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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2 users found this review helpful

Reviewer:

Lyndsey

Cooking Level: Expert

Home Town: Oswego, Illinois, USA

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