Sugar-Topped Cherry Pie
Recipe courtesy Tamasin Day-Lewis, Tarts With Tops On OR How to Make the Perfect Pie, Miramax Books, 2003
Show: Sweet Dreams
Episode: Tempting Tarts
Rate This RecipeRead users' reviews (2)
- Recipe categories: Fruit, Cherry, Sugar,
- recipe
- ratings & reviews(2)
Browse Reviews by Keywordnew!
COMMENT ON THIS PROJECT
Sign in
All fields are required.
Signing in
Please enter your email address and we will send your password
E-mail Address
Your password has been sent and should arrive in your mailbox very soon.
Not a member?
Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
Advertisement
Food Network’s Most Popular
-
Recipes
-
Videos
-
Oven Roasted Shrimp and Garlic
(03:29)
-
Yummy Bacon Wrapped Appetizers
(04:27)
-
Grilled Shrimp Scampi
(01:30)
-
Shrimp Scampi
(00:03:27)
-
Giada's Italian Pasta Salad
(03:54)
-
Baked Shrimp Scampi
(05:35)
-
Funky Fried Chicken
(03:31)
-
Cinnamon Rolls
(09:39)
-
Veggie Bow-Tie Pasta Salad
(00:03:41)
-
Classic Meatloaf Recipe
(03:06)
-
Oven Roasted Shrimp and Garlic
-
Photo Galleries
-
Recipe of the Day: What to Cook in May 2013
37 Photos
-
Easy Summer Party Recipes
8 Photos
-
Healthy Chicken Recipes
41 Photos
-
Homemade BBQ Sauce Recipes
14 Photos
-
Healthy Summer Sides
13 Photos
-
Cupcake Wars Season 3 Winning Recipes
12 Photos
-
Family Favorites: Chicken 5 Ways
5 Photos
-
Foods With 100 Calories
23 Photos
-
Best BBQ Rib Recipes
26 Photos
-
BBQ Side Dish Recipes
27 Photos
-
Recipe of the Day: What to Cook in May 2013
-
Topics
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Average Rating:
Total Reviews: 2
Showing 1-2 of 2
Sort by:
SELECT
By jlepori_7985373
San Antonio, TX
on October 19, 2007
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Mona: If the pie filling was too thin, you need to thicken it with tapioca; about 1-2 Tbsp should do. Just put it in the filling and proceed with the directions for the pie. Tapioca thickens pie filling.
By monalisa903_645067
livonia, MI
on August 15, 2005
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I made this pie for a family gathering, and I was dissappointed when it came out of the oven because the juice was still "runny". I thought it would thicken more upon cooling, but that wasn't the case. I've made many pies before and have never had any problems. Although this was the first time I made cherry pie, I followed the recipe and used all the right amounts, and it still failed. The taste was very good, but I can't figure out what went wrong. The only thing I can think of is the extra water that could have been released as a result of the fresh cherries being frozen. Maybe I needed a lot more cornstarch? Can anyone help me? Thanks!