I have made this recipe twice, and since I couldn't find sour cherries at my local grocery store, I had to settle for regular cherries. The result was cloyingly sweet, even the second time when I cut back on the sugar. If you can't find sour cherries, just stick to the canned cherry pie filling, or go with a different kind of fruit pie altogether. The reason for my low rating isn't because my pies tasted too sweet (my fault, I know), but because the process of stirring the cherries in with the sugar and water yielded very odd results: the second time, even after stirring constantly, the cherries turned as blue as blueberries. It was unappetizing looking, and ended up just seeming like far too much work when there are so many great pie recipes out there.
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I have made this recipe twice, and since I couldn't find sour cherries at my local grocery...