Great. I bought frozen sweet cherries from Sam's, but by the time I got home, they were almost defrosted; I had to make pie in a ramrod fashion, found this recipe to use, and ran with it. I used a storebought pie shell b/c I was doing this fast. Great timesaver also bc this recipe says the piecrust doesn't have to be prebaked. Bc these were sweet, not sour, cherries, I used only 3/4 cup of sugar. Perfect. I even rounded up the cornstarch to 1/4 cup. The consistency of filling was perfect. It should end up as thick as the canned cherries you can buy. I think those reviewers that complained of a runny filling didn't let it simmer long enough. You must be sure not to rush that step. You'll see the difference between thick like a gravy, and REALLY thick like pie filling. Keep simmering until it thickens like that. Will file this away to make again, perhaps using a combo of berries next time.
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Great. I bought frozen sweet cherries from Sam's, but by the time I got home, they were almost...