recipe reviews for:

Sour Cherry Pie

“This is a sour cherry pie recipe that is SO simple I can put it together and get in the oven in less than 10 minutes. The hardest thing about this pie is tracking down canned sour cherries but if you look carefully, you can find them in most grocery stores. When the pie is served, top with vanilla ice cream to add the element of sweet to the sour!”

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Reviewed: Dec. 12, 2011

I will never make another recipe!! Easy and delicious

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Reviewer:

ShirleyMay

Cooking Level: Expert

Home Town: Atlanta, Georgia, USA

Living In: Apopka, Florida, USA

Reviewed: Dec. 12, 2011

DELICIOUS cherry pie! I used 5 cups of frozen sour cherries which tasted so much fresher than canned! I also cooked the filling on the stove top and let it cool prior to filling the pie to ensure the filling set up nicely.

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Reviewer:

ChristinaW

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Cooking Level: Intermediate

Home Town: Chehalis, Washington, USA

Living In: Seattle, Washington, USA

Reviewed: Dec. 1, 2011

This was my first cherry pie and it was perfect! The tapioca was an easy no stove top way to make the filling and it didn't run when I cut it. I would however add a few squeezes of lemon juice. I make a blueberry pie that uses tapioca, almond extract and lemon and I like the extra tartness that comes from the lemon. Will try next time.

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Reviewer:

Sam34

Cooking Level: Expert

Home Town: Olathe, Kansas, USA

Reviewed: Sep. 13, 2011

Excellent. The almond is just right and not a bit overpowering. I used traditional tapioca and about 4 cups frozen tart cherries and had to increase the baking time a bit to get it to set, but it worked out great (I used foil to protect the crimping). Everyone loved it.

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Reviewer:

broodyhen

Reviewed: Jun. 19, 2011

My husband picked the cherries in the AM, & in 1hr that evening, the pie was made and cooling on the stove.(Not sure how long it took to pit the cherries though! I used about 5- 51/2 cups of fresh cherries instead of the canned ones.) This was my first sour cherry pie, and I made if for my husband for Father's Day. I also used whipped cream for a topping instead of ice cream. This Sour Cherry Pie hit a home run for my hubby and family! I have enough cherries to make another one. Can you say yum?!

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Reviewer:

Vicki

Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA

Reviewed: Apr. 19, 2011

Best cherry pie recipe I've ever used. I omitted the almond extract because I am allergic to nuts but it was still delicious!

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3 users found this review helpful

Reviewer:

countrypumpkin10

Cooking Level: Expert

Living In: Harrisonburg, Virginia, USA

Reviewed: Dec. 28, 2010

1 of the most idiot proof recipes I've ever seen. Very tasty, and great consistency as long as you don't mind the texture of the tapioca pearls (but you can totally grind those down anyway if you like.)

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6 users found this review helpful

Reviewer:

Sonia

Cooking Level: Intermediate

Reviewed: Dec. 26, 2010

I used this recipe as a stepping off point for making a "sugar-free" version. I substituted Splenda for the sugar and it came out fine! I also substituted a 12 oz. bag of frozen unsweetened Sweet Dark Cherries for one of the cans of sour cherries.

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9 users found this review helpful

Reviewer:

gailtilt

Reviewed: Dec. 5, 2010

Wow, this was great! I'd never tried tapioca in a pie before but it made for a nice firm pie (when cooled). The tapioca beads were visible but I didn't notice a texture issue (but I like tapioca). Sour cherries weren't available in a can, so I used 6 c. of frozen "pie cherries" and tasted for sweetness. We gave the filling 15 minutes to rest before we put it into the crust&baking. Mm, be sure to try this! Thanks Lisawas!

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Reviewer:

Katy

Cooking Level: Intermediate

Home Town: Fort Wayne, Indiana, USA

Living In: Seattle, Washington, USA

Reviewed: Nov. 28, 2010

This "basic" recipe was rated by our entire family (cherry pie snobs) best ever experience with the following changes: We made our own butter-based pie crust; instead of almond extract we used about 1 Tbsp of fresh lemon juice. Instead of canned cherries, we used 5 cups fresh pitted tart (drained) cherries from our tree; we increased the sugar to about 2-1/2 cups, and let the mixture sit over 15 minutes to soften the tapioca.

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7 users found this review helpful