Ok, I make pies all the time. I am not a novice, but I really messed something up on this one. I measured my cherries by weighing them (after pitting). I used 2 pounds, which actually measured out to between 4 and 5 cups. I used a different crust because I like my crust better. I forget to add the butter, so I dotted it on top. However, the pie was like soup. The filling thickened perfectly on the the stove top. But out of the oven it was like I had poured cherries and juice into the crust. It tasted yummy. The only thing I can think of was that while pitting the cherries, we lost power for about 7 hours causing me to put off finishing the pie for almost 24 hours. I put the cherries in the fridge and didn't add anything to them until I was ready to actually make the pie. I don't know if they sat to long? Crazy. I will try again, but maybe add a lot more cornstarch and remember to add the butter in. However, that shouldn't make a difference in the chemistry. Any ideas?***Edit*** Well, I cooled it in the refrigerator overnight. That caused it to gel and set up. I've never had to cool a pie completely before cutting. This one seems to require it.
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Ok, I make pies all the time. I am not a novice, but I really messed something up on this...