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Classic Cherry Pie Recipe

Classic Cherry Pie

Recipe courtesy Valarie Enters, Winner in Classic Cherry category and Best of Show

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (18)

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Average Rating:

Total Reviews: 18

Showing 11-18 of 18

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  • on November 15, 2007

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    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.

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  • on October 01, 2007

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    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.

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  • on September 20, 2007

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    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.

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  • on April 23, 2007

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    The pie was okay.

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  • on February 25, 2007

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    not to sweet and just a little tart, yummy!

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  • on January 11, 2007

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    Best cherry pie in the universe!!

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  • on December 28, 2006

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    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.

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  • on November 19, 2006

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    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.

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