Reviewed: Apr. 30, 2010

This recipe can easily be made sugar-free but substituting Splenda for baking in place of the sugar. The filling recipe is very good and easy to make. I bought frozen sweet cherries as I couldn't find pitted sour cherries at the store. Followed the filling recipe exactly otherwise - BUT - you will need WAAAAAAAY more cherries than 2 cups. I put in 4 cups and it didn't fill up a small pie pan. I'd suggest at least 6 cups of cherries to start. I used the Pillsbury roll out pie crust and it was delicious. Hubby had 2 pieces back to back which is a good sign. I gave the recipe only 4 stars as I think the amount of cherries needs a major adjustment. Otherwise great for my first attempt at cherry pie. And for any diabetics, make this with Splenda and enjoy - you won't be sorry!

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Reviewer:

JOANNH13

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Covington, Louisiana, USA

Reviewed: Apr. 29, 2010

Absolutely Delicious. However, I did not use the pie crust provided...I utlized the Perfect Pie Crust Recipe....Perfect ! Also, I didn't think 2 cups of cherries were enough, so I added another 2/3 cup...The consistency was perfect...not runny at all...Almond Flavoring was an added bonus and would have never thought of it !

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Reviewer:

justjeff

Cooking Level: Expert

Home Town: Liberty, North Carolina, USA

Reviewed: Feb. 16, 2010

Stuck to the recipe and its turned out splendid! For a first time pie maker that is pretty awesome! And it made my hubby's Valentine's Day! Next time I'll add a little splash of fancy, egg wash, powdered sugar, lattice top..who knows?!

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Reviewer:

Jeanne A.

Cooking Level: Intermediate

Home Town: Blackfoot, Idaho, USA

Living In: Payson, Utah, USA

Reviewed: Feb. 15, 2010

I've never been a fan of cherry pie. This one was fabulous though. I couldn't get enough.

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Reviewer:

sugarmagnolia98

Cooking Level: Intermediate

Reviewed: Dec. 30, 2009

I thought this was really good, better than store bought; too bad my family didn't agree.

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Reviewer:

JULI42298

Cooking Level: Intermediate

Home Town: Kenosha, Wisconsin, USA

Reviewed: Dec. 24, 2009

FANTASTIC! I used 3 cans of Oregan red tart cherries (drained). Also... The light almond flavor is absolutely perfect.

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Reviewer:

Parrack

Reviewed: Dec. 22, 2009

Delicious! I am not a big fan of cherry pie, but made this for my family who loved it!

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Reviewer:

AJackson

Reviewed: Dec. 2, 2009

I added 3 cans instead of two and it turned out great. Only change, next time I will add some sugar to the dough. It was kind of bland without it.

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Reviewer:

JessT

Cooking Level: Intermediate

Reviewed: Nov. 29, 2009

I wanted to make something different for Thanksgiving, other than my traditional Pumpkin, Apple and Pecan Pies, so after researching recipes, decided on this one. I read a lot of the reviews, and boy were they helpful. I used 3 cans of Oregon Sour cherries, and could have used one more probably...accidentally put in a tablespoon more cornstarch and my 5 year old added a tablespoon more butter, lol, she likes butter...and it turned out fabulous!! I confess, I used a Publix crust, have ZERO counterspace for rolling anything out, lol...For my first from scratch (mostly) Cherry pie, it was a big hit, the first dessert (from a whole bunch) gone, and I had a dozen requests for the recipe! This recipe is foolproof, and is going in my permanent recipe box!

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Reviewer:

Mare

Cooking Level: Expert

Home Town: Staten Island, New York, USA

Living In: Atlanta, Georgia, USA

Reviewed: Nov. 29, 2009

Loved this! Got the compliment that it was the best cherry pie they ever tasted. Do increase the cherries to about 4 cups and increase the almond to 1tsp. Yumo!

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