Cherry Pie

“I made the cherry pie for our Fall Fair.The pie top had to be lattice handmade.I won first prize.It,s very good.A keeper.Nora Marie”

“OMG!! I have never made a cherry pie before, but I will be making it again, and I will never use a different recipe/method for it. I have found a keeper here!! Thank you for this recipe (and the bag trick–what a wonderful idea, I’m thinking it would work with apples, too!). I used a beer bottle and a pencil without an eraser to pit my cherries, and that worked really well, but with as good as this pie was, I might need to invest in a cherry pitter. Thanks Marg!”

“My husband, the pie expert, claims this was the best cherry pie he ever ate. Nuff said.”

“sorry – somehow i missed reviewing this awesome recipe.i must have made this 10 or 12 times now, and it always comes out perfect.My neighbor has a cherry tree (and they are just normal sweet red cherries, not tart ones) and so I can pick the cherries in the morning, and have the pie ready for dinnertime! Anyway, the only thing I ever do differently (sometimes)is add a couple of drops of almond essence or 2 Tbl of ground almonds to the Ziploc bag when coating the cherries.Either way, this is a great, easy and foolproof recipe, thanks a million.”

“This was a huge hit with the extended family!I used a shortcrust mix for the pie crust (which was not sweetened), so personally I thought the piecould have done with a bit more sugar, but I was alone in that opinion.Every one else thought it was “perfect” with cream and/or ice cream.Because reviewers had mentioned the filling being too wet, I let the ingredients rest in the zip-loc bag in the refrigerator, allowing the moisture to weep out a bit.I used a slotted spoon to lift out relatively “dry” cherries and left most of the moisture in the bag for the kids to enjoy by spoon!So with regards to moisture, it was perfect.”

“This was great! I can’t beleive I liked it. I really don’t like most cherry pies. I followed the recipe to a T. Great idea on the zip-loc bag! I used sour cherries that I picked yesterday. Also, I was a bit worried that flour wasn’t going to work as the thickener. It did! I think the reason that some peoples pie came out watery, is because you MUST let it cool for at least 6 hours. Next time I might add a few drops of almond extract. 🙂 Thanks Marg!”

“Before making this cherry pie, I had neither made nor eaten cherry pie before.A travesty, I now realize.Make this with seasonal cherries, and if they’re sweet, cut the amount of sugar you use in the recipe.And VERY IMPORTANT, the tip about using a ziplock bag (at the end of the recipe) is key to making this an easy recipe, from both an assembly and clean-up perspective.I used Pillsbury pie shells, and it turned out wonderfully.”

“Cherry pie is one of my favorites and this one is wonderful. The amount of sugar (I used 1 1/4 cups cause my cherries were tart) and a little more flour (because I used slightly more than 4 cups of cherries). The filling was perfect – not runny at all and just overall delicious. It couldn’t be simpler, either. I will use it again! Thanks so much for sharing.”

“Delicious!Best cherry pie I ever had.”

“Not a bad pie but not the best I ever had. I made it with a crumb topping and added 2 tsp corn starch to help thicken. Maybe it was my cherries but i felt it needed more sweetness– next time I’d add some corn syrup or just more plain sugar.”

“My family loved it.It was very good and much better than canned pie filling or grocery store pies.It beats anything served in a local restaurant.I will reduce sugar by 1/4 to get more cherry flavor and less sugar.A keeper.”

“I have made pies for 40+ years and have NEVER made a fresh Cherry Pie.This was perfect.Followed recipe as written, except used 1/2 C sugar (Cherrys were really sweet).Loved your bag trick, will be using this on my apple and grape pies!Used my favorite crust.Recipe #174625.”

“Yesterday I used this recipe to make my 1st cherry pie. (I’ve made many pies before, but never cherry.) This was a simple recipe and turned out sooo delicious! We have a cherry tree and I am definitely adding this to my collection. Next time I’ll let my 4 year old make it. Thanks Marg!”

“Very disappointed by this recipe.I was expecting an out of this world cherry pie and I got a bland meh cherry pie.The cherry mixture was missing an acid. I will make this again but add some lemon juice and hope it turns out better.I did LOVE one reviewers mention of using a beer bottle and eraserless pencil to pit her cherries.THAT was the best tip I have ever gotten.Saved me so much time cutting out each pit.”

“I’ve made this pie several times, always with excellent results. Last year I brought several to a family gathering, and one cousin pronounced it the best pie he’d ever had.For what it’s worth, the zip-lock baggies of filling can be stashed in the freezer and thawed later, although this made the filling a little more water.”

“I cannot figure out what I did wrong!It was *extremely* watery. I have checked and re-checked, and am completely clueless as to what could have happened. Having said all that, it was still really good, so I still gave it 4 stars. I am trying to post a pic and Food.com is apparently having some technical difficulties.”

“It’s possible it was the cherries I had but I wasn’t very excited about this pie.Maybe I’ll give it another shot in the future. The other reviews are fabulous.”

“While I didn’t quite make this recipe exactly, i did use the cinnamon and think that it was successful.Because I could only find frozen dark cherries in my store, and my BF likes more sauce then cherries,I used # 101793 for the cooking method and added the cinnamon from this recipe.Good Outcome!I will post pictures.Thank you for the help Marg.”