Recipe by Beth Campbell
"This is the 1999 American Pie Council's National Pie Championship first place winner in the Fruit and Berry Category."
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sour cherries, pitted
1 1/8 cups
3 1/2 tablespoons
I tried this recipe twice. The first time through, I followed the recipe to a "T" and the pie was perfect! The second time through, I used all the same amounts and did everything the same, EXCEPT I didn't cook the cherries and sugar and cornstarch. I mixed them all together in a bowl and let them macerate for a few minutes, then placed them in the crust and baked. The cherries held together better this way and the juices still made a nice gel to hold it all together. I'd suggeset cooking the pie a little longer, though, if you do it this way, because you aren't starting with a hot filling.
i had high hopes for this, and although it had good gel it lacked in flavor...i found it bland, tried adding vanilla, but going to continue looking for the perfect cherry pie..
5-Star filling. I used my own crust and 2 one pound bags of frozen, tart, red cherries (Let thaw before cooking or you'll be stirring for an hour!. I also added an extra 1/2 tbls. of cornstarch as the frozen berries were giving off a ton of liquid. I was told by four different people to open a bakery after they tasted this pie!!
I'm not a fan of cherry pie myself, but even I enjoyed this recipe. I used frozen "dark sweet" cherries and the "Pie Crust" recipe from this site. My only problem was that I couldn't get the cherry mixture to come to a boil. Finally, after about 25 minutes of trying, it started to really thicken up so I went ahead and finished the recipe without it ever actually boiling. This didn't seem to affect anything though, and everyone who tried it liked it.
5 stars for filling, 1 star crust...
Definitely use the filling from this recipe. It is so amazingly good! It's off the charts great and you almost hear a heavenly choir as you taste the perfect flavors. But the key to this recipe is to replace the crust. Look up a totally different recipe for the crust. This crust has good flakiness, but is so very bland that it detracts from the superb filling. My family ate the filling and scraped the crust away to avoid that part - even with the cinnamon and sugar I sprinkled on top to combat it. No, you can't salvage it by adding a little this and that. Trust me, you do not want this crust at all. BUT - The filling is the BEST! It has such great flavor! Can't say enough good about that! I am adopting the filling as my permanent cherry filling recipe. Mmmmmm....
OMG! This is the most delicious cherry pie ever! My hands looked like I was an extra for a horror film after pitting all those cherries, but it was worth it. I added a tsp. of vanilla to the filling mixture, but other than than, I wouldn't change a thing! I did a lattice top and used a different pie crust - "Grandma's Secrect Pie Crust" from this site. It's perfect for this pie. Great recipe!
This wonderful pie filling recipe has solved my problem with runny cherries without a pasty or custardy filling. I used my own crust instead. I can see why it won first place. And oh so easy!
This was a very good recipe, just the right texture for the filling. It was a little too sweet for my tastes, but that is something that varies widely among different people. I would only suggest tasting the mixture as you are adding the sugar if you prefer more a more tart cherry pie.
* Percent Daily Values are based on a 2,000 calorie diet.
Cherry Pie IV
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 532
** Calories from Fat: 249
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