Reviewed: Feb. 22, 2013

I love cherry pie and this came out fabulous

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Reviewer:

kdriggs13

Cooking Level: Intermediate

Reviewed: Jan. 13, 2013

This was perfect for a bag of frozen cherries and a roll of crust in back of the fridge. And a keeper, Thanks Jill

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Reviewer:

Lucky Noodles NOT a

Cooking Level: Expert

Home Town: Hanover, Indiana, USA

Living In: Noblesville, Indiana, USA

Reviewed: Aug. 27, 2012

This pie is pretty good. I used four cups of cherries, as two cups barely filled the pie plate. I didn't have any bottled cherry juice, but added a tablespoon or so of water just to get the sugar to dissolve.

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Reviewer:

cookingmama

Reviewed: Jul. 16, 2012

Fantastic recipe when you have FRESH cherries, not the canned variety. The only substitution I made was using Amaretto in place of the cherry juice and extract. And I used closer to 4 cups of freshly pitted dark sweet cherries. Using a Cherry Pitter from Cherrystop.com made short work of the pitting process. I also used my favorite pie crust recipe with the lard and butter. This is the first Cherry Pie that I LOVED! The others are way too tart and runny for my palate. Have made this recipe twice in one week...and I would highly recommend it, especially when fresh cherries are in season and affordable.

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Reviewer:

ralpiggy

Cooking Level: Expert

Living In: Malden, Massachusetts, USA

Reviewed: Jul. 14, 2012

I had fresh sweet cherries and this is one of the few cherry pie recipes that don't use sour cherries or canned cherries. Like another reviewer, I also doubled the cherries to about 4 cups. I omitted the cherry juice because I was pretty sure the filling would be juicy enough and it was (besides, I didn't have cherry juice on hand). I ended up using 4 cups cherries, 1/3 cup brown sugar, 1/3 cup white sugar, 1/3 cup flour, and some almond extract. No juice and no butter in the filling. I used a 9 inch pie plate like the recipe called for, and it makes more like 10 or 12 servings, not 6. However, it turned out fantastic, and with these amendments, it will earn a permanent spot in my recipe book!

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Reviewer:

chefathome

Reviewed: Jul. 13, 2012

I just made this tonight with the cherries from my tree (it's has five different types of cherries on it) and it was fabulous! I know that most pies are made with the sour cherries, but this pie was wonderful with all the sweet cherries that I have. I think my pie dish is a lot larger then the average and so I added more cherries then the recipe calls for and now I realize I should have added a little more flour to compensate for the extra cherries and there juice. This is a great recipe and I will defiantly use it again.

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Reviewed: Jun. 23, 2012

I was so happy to find this recipe because most cherry pie recipes out there are for sour cherries and my 6 trees are various types of sweet cherries. I'm not sure if it's that my cherries are sweeter than average or people like their pies increadibly sweet but with my 1st pie using this recipe I found it almost too sweet to eat and most of the pie went untouched. My second time using this recipe I halved the amount of each of the sugars and it was perfect. I did use about 1/4 tsp of ground cinnamon in each pie and on my second pie I used a mix of cornstarch and flour, just a personal preference. With the adjustment in sugar and the mixture of thickners this recipe is earning a permanent spot in my recipe box.

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Reviewer:

alexis

Cooking Level: Expert

Home Town: Orland, California, USA

Living In: Red Bluff, California, USA

Reviewed: Mar. 17, 2012

Loved the flavor, but it was a little to runny...I will try to thicken it up next time.

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Reviewer:

Mars

Cooking Level: Intermediate

Living In: Millsboro, Delaware, USA

Reviewed: Nov. 26, 2011

This was an awesome pie, I used 2 bags of frozen dark sweet cherries (defrosted) and just drained the juice into a measuring cup and bulked it up with cranberry juice(I did not have cherry juice, and it only needed a little bit). I brushed the top crust with some beaten egg and sprinkled it with sugar too. Everybody raved about this pie! It was so pretty, we took a picture of it.

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Reviewer:

LITTLETURTLE30

Cooking Level: Expert

Home Town: Eugene, Oregon, USA

Living In: Coburg, Oregon, USA

Reviewed: Jul. 17, 2011

Absolutely fabulous! Don't need to change a thing. At first I thought only 2 cups of fruit would not be enough, since other fruit pie recipes call for 4 cups of fruit, but this is perfect. Because the cherries are sweet and hold their shape, more is unnecessary and would probably just be too much of a good sweet thing. I baked mine for 25 minutes at 425 degrees, and then another 15 minutes at 350 degrees. Then the crust doesn't over-brown. Thank-you so much for a wonderful summer treat!

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27 users found this review helpful