Reviewed: Dec. 25, 2008

For my first attempt at making a pie other then Pumpkin my family really liked it. The recipe was very easy to follow and I even used frozen fruit that I had thawed.

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Reviewer:

DEBRA1978

Cooking Level: Expert

Home Town: Bells, Texas, USA

Living In: Marysville, Washington, USA

Reviewed: Aug. 14, 2008

i had a bag of fresh cherries that were about to go bad in the fridge, so in searching for a recipe for them, noticed the 50+ positive reviews for this pie. it is as the others say, delicious! i didn't make any changes to the recipe and it turned out perfect. made a 2nd the next day for a neighborhood potluck and the feedback was very enthusiastic. one neighbor actually said it was the best thing she had ever eaten. can't go wrong here.

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Reviewer:

kirkwoodcook

Reviewed: Aug. 6, 2008

This turned out great, but I have to give it four stars due to my alterations. I used just 3/4 cups of sugar (still sweet enough) and 1 teaspoon cinnamon. Using less cinnamon allowed all of the flavors to be tasted equally. I will definitely make this again!

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Reviewer:

Chrisco

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

Reviewed: Jul. 9, 2008

I thought this was delicious!! I used 3 cups of cherries and 1 cup of blueberries. I cut the sugar to 1 cup and the cinnamon to a little less than 1/2 teaspoon. Very good!

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Reviewer:

Mindy

Reviewed: Jul. 4, 2008

This is by far the BEST cherry pie I have ever made! I have tried numerous time to make a sour cherry pie, but all have flopped (literally). This pie is better when it is cooled, but I was quite surprised at how well it cut (even warm). I save time by using the Pillsbury ready-made crusts (refrigerated); they have held up very well.

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1 user found this review helpful

Reviewer:

Shelly

Cooking Level: Intermediate

Reviewed: Apr. 28, 2008

Fantastic! I reduced the sugar to 3/4 cup. It had the perfect sweet/tart flavor. My husband was crazy about it.

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Reviewer:

Kathy

Reviewed: Dec. 29, 2007

This was pretty good. I reduced the amount of cinnamon and sugar and used vinalla and lemon juice. I will try this again , but without the cinnamon. I didn't like the cinnamon-fruit combo.

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3 users found this review helpful

Reviewer:

mngatsby

Cooking Level: Intermediate

Home Town: Gary, Indiana, USA

Reviewed: Jul. 28, 2007

My pie crust didn't hold up to two cups of each fruit, so it was a little messy, but delicious!

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2 users found this review helpful

Reviewer:

Kim

Reviewed: Jul. 26, 2007

This was absolutely wonderful! I used 2 cups of fresh-picked sweet cherries, and 2 cups of blueberry, and it was delicious. I did cut the cinnamon to about 1 tsp, as per other reviewers. Definately a keeper!

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Reviewer:

faust4ever

Reviewed: Jul. 8, 2007

This pie is soooo good. I used sweet cherries, so I cut the sugar to 2/3 cup and it was perfect. This pie is always a hit. I also make it up and freeze it uncooked, using a vacuum sealer. Just bake like usual, it takes a little longer, but turns out great. Thanks for this recipe!

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4 users found this review helpful