I was pleasantly surprised by this pie. After boiling the cherries for 4 or 5 minutes, the sauce still hadn't thickened, so I poured some of the juice off and added 2 more teaspoons of cornstarch. After another 7 or 8 minutes it finally started to thicken. The final baked product was delicious - very flaky crust (though I recommend doing it with a pastry cutter rather than a mixer, as it's a very sticky dough) and perfect sweetness of the filling. I think it'll be even better with a side of ice cream.
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I was pleasantly surprised by this pie. After boiling the cherries for 4 or 5 minutes, the...