Reviewed: Apr. 3, 2010

Cherry Pie has always been a problem for me since it is often sour and runny. This is the only recipe I make now. It always tastes great with the right consistency.

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Reviewer:

jwatson

Reviewed: Jan. 3, 2010

perfect cherry pie (and super easy too!) I personally like using Door County sour cherries; they make the best pie ever! ENJOY!

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Reviewer:

smksmk00

Cooking Level: Expert

Reviewed: Dec. 29, 2009

Wonderful flavor and not runny at all! I used 3 cans of tart cherries and it was the perfect blend of tart and sweet. I used the Baker's Secret pie crust, which I use for all my pies now and get rave reviews on it also.

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Reviewer:

sarafina159

Reviewed: Dec. 11, 2009

I used up the frozen berrie in my freezer, blueberry, cherry, raspberry and blackberries, enought for 2lbs instead of all cherry. Awesome!

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Reviewer:

utoogigi

Reviewed: Nov. 28, 2009

Yum! My 9 year-old daughter scraped every last bit of cherry off her plate. It was that good! I opted for vanilla instead of almond extract and stirred in an extra tablespoon of butter. Oh, and I added a dash of salt. I'll make it the same way next time. Delicious!

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Reviewer:

Julie62

Cooking Level: Expert

Reviewed: Nov. 25, 2009

My first pie ever! This pie turned out wonderful although the filling was a little runny at first. (fixed with cornstarch--- remember to stir with a little water in a glass BEFORE adding, or else it will clump into little white balls and look gross!) I learned that if you leave the pie in the fridge overnight the cornstarch makes the filling perfectly wiggly (my version of saying the right consistency). If you don't think the filling is thickening, leaving the pie in the fridge overnight will really perfect it. I put leaves and an acorn design in the middle. (be creative and make any design!) My mother doubted I could make a perfect pie---especially she doubted the crust --- but it was complemented on by my whole fam. In my taste the crust WAS a little bland, but you can fix that by sprinkling cinnamon and sugar over the bottom and top crusts. When refrigerating the crusts... you dont have to go the full timing.. just make sure they are chilled before using. I also used butter instead of shortening, i guess thats a bid old fashioned no-no, but it made it nice and flaky-- perfecto!

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Reviewer:

cook-it-monster (Rachel Hopke)

Cooking Level: Intermediate

Reviewed: Nov. 5, 2009

This pie turned out excellent! I had some frozen fresh sour cherries and I drained the juice into a sauce pan added the sugar & cornstarch then the cherries and cooked it till thick, then baked it in the oven and VIOLA! Cherry pie! I did cheat with the pie crust and bought a dairy case ready crust to save time. I will do this again with other fruits! Thanks! A++

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Reviewer:

ionacaddy

Reviewed: Oct. 24, 2009

Made this pie for my dad's birthday. He said he'd never had a better one in all his 64 years. LOVED(!!) this pie filling idea, as I don't like canned cherry pie filling that is full of red dye and high fructose corn syrup! Gave it 5 stars for filling taste/texture. However, I used my own crust recipe of 2C flour, 1tsp salt, 1C frozen, shredded unsalted butter and 1/2 C very cold heavy cream. With this pie filling and my own crust recipe this is an OUTSTANDING dessert! Thanks for being willing to share with us, Beth!! :o)

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Reviewer:

JennB1972

Cooking Level: Intermediate

Home Town: Corning, New York, USA

Reviewed: Oct. 16, 2009

After having read the reviews I used a crust recipe that I already had. I loved the flavor of this filling. it was spectacular. However, the 4 star rating comes from the fact that even though I made it twice it did not gel properly. I used fresh, dark cherries. I am not sure if the water content is higher in those vs. the sour cherries but it was just soupy. Delicious, but soupy. It was so good that I will try it again with a little bit more cornstarch and hope for the best!

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Reviewer:

Culinary Queen

Cooking Level: Professional

Home Town: Troy, Michigan, USA

Living In: Fraser, Michigan, USA

Reviewed: Sep. 12, 2009

This was my first attempt at cherry pie. I used 5 cans tart pie cherries (well drained), which turned out to be just enough. The almond extract made ALL the difference in the filling (which is DELICIOUS)--don't skip it! The only problem I had with the filling was my cherries didn't hold together, but that's probably because I used canned ones that were already very mushy. If you're going to do a lattice crust, let the filling cool first! I didn't, and was left trying to weave melting, stretching strips of dough with very little success.

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