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Here’s how the rating system works:
= Didn't care for the recipe much, 
= Loved this recipe
| Classic Cherry Pie Recipe courtesy Valarie Enters, Winner in Classic Cherry category and Best of Show Show: Food Network Specials Episode: All-American Pie Championship Overall User Rating:  |
runny
12/28/2006 at 06:41pm
User: Anonymous User Rating:
Once I solved the problem of finding the morello cherries (Trader Joe's), I thought I was all set. It looked easy. The crust turned out great, but the filling was puzzling. I cut into it while warm, and it was 100% liquid, not even somewhat thickened. After letting the pie really cool, i.e., the next day, the filling was set, but I don't find the look of the tapioca particularly appealing. I tend to think precooked fruit fillings are the way to go (no, I don't mean canned), just prepared on the stove before baking the pie.
The best Cherry Pie ever
11/22/2007 at 11:02am
User: Mary from Carson City, NV User Rating:
Went online this morning to find this recipie again to make for Thanksgiving dinner. I was so surprised to find a less than 5 star rating all the way. Follow the advice of the more experienced pie bakers who rated this pie and you'll have to agree it's out of this world.
It is the classic taste you remember
11/19/2006 at 10:00pm
User: april from paragould, AR User Rating:
This is the taste of my grandmother's cherry pie that I thought I'd never have again. Awesome! I was unable to find morello cherries so I used 2 cans of montmorency cherries (Oregon brand tart cherries in water) and it turned out great. Truly the best cherry pie I've ever eaten.
some helpful hints
11/15/2007 at 04:28am
User: Daryl from Virginia Beach, VA User Rating:
some hints for reviewers above who are having troubles with this recipe... first, it is not the fault of this recipe that some of your pies are liquid, you absolutely have to let fruit pies sit at least 1 1/2 hours or even 2 to gel completely. If you don't the filling will "break", and that's why you get the "pie soup" also...the Morello cherries work incredibly well, but you could use any jarred or canned cherry (not maraschino, obviously). Cherries just don't freeze well like blueberries do, and fresh ones, honestly don't bake up great in pies unless you have access to super fresh ripe in season ones, which can be extremely difficult to find.
Bewildered
10/01/2007 at 04:18pm
User: Anonymous User Rating:
Wow, I was stunned when I made this pie - I expected it to be spectacular and it wasn't even mediocre. Granted, I had to substitute Oregon tart pie cherries for the morello cherries specified (they aren't available in western Missouri) but this was the soupiest pie I've ever made. Are you sure this is the winning-pie recipe? Should all that juice (I cut back to 1 cup) have been cooked down and concentrated before proceeding with this the recipe? How about almond extract? That would have at least added a little more flavor. I was very disappointed in this recipe and am wondering about even trying some of the other recipes that came out of this contest.
Great cherry pie
09/20/2007 at 07:45pm
User: MuscleMan from Chicago, IL User Rating:
This pie was a big hit with everyone. Taste is great - not too tart and not too sweet. The pie does have to cool before serving. Out of the oven, it is still too liquid to slice. It sets up once it cools. This recipe won not only the cherry pie division but also best of show.
okay
04/23/2007 at 05:17pm
User: Anonymous User Rating:
The pie was okay.
must be a mistake!
04/08/2008 at 08:07pm
User: Anonymous User Rating:
I waited months to make this recipe after seeing it in the contest until friends finally brought me some Morello cherries from Trader Joe's in St. Louis, four hours from my home. At age 60, I have made many great pies in my life. This recipe must have several mistakes because it was a real flop. The cherries ARE very good in taste, but a nine-inch pan will not hold the four cups of drained cherries plus a cup and a half of liquid. I had at least a half cup too much. Then the crust was horrid too - I could barely handle it. Back to using my grandmother's tried and true crust recipe, and my own method of making a cherry pie. I WILL use the morello cherries again, though.
Soooooo Good................
03/24/2008 at 12:13pm
User: Lisa from Simi Valley, CA User Rating:
This was my first attempt at pie crust. It turned out great. Everyone loved it. I will definately make again.
perfect balance
02/25/2007 at 02:30am
User: Anonymous User Rating:
not to sweet and just a little tart, yummy!
Classic? no way.....
02/05/2007 at 12:15pm
User: Anonymous User Rating:
My apologies to the readers who love this pie, but I thought it was horrid. The pie crust was very doughy...I'll stick to the "classic" no-fail crust recipe on the back of the Crisco can.
Devine
01/11/2007 at 07:58pm
User: Anonymous User Rating:
Best cherry pie in the universe!!