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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

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  • on April 15, 2013

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    I don't see how this recipe could win any award. I made this pie exactly following the recipe except for using a store bought pie crust. The flavor wasn't very good I believe the morello cherries were the reason. I've had frozen Sara Lee cherry pies that were better. I'll be throwing this recipe in the garbage along with the rest of the pie.

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  • on October 20, 2009

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    The crust recipe was very easy to do and tasted amazing when it was done! I would use this crust for other recipes too.

    The morello cherries make all the difference here. I had some problems with the proportions though. I used an 8 3/4" pan (disposible pan and as the recipe calls for 9", I thought it would be fine. But 4 cups of cherries and 1 and 1/3 cups of cherry juice was too much for the pie. I had to drain out some of the cherry juice from the pie because it was spilling over the pan (this was before I even baked it.

    While baking, some juice did come out through the crust seams but not too much. When it was done, I served it the next day and realized that I had poured out too much juice as the pie was mostly cherries and very little cherry filling. Not a big deal but noticeable to me.

    In hindsight, I should have removed some juice and some of the cherries to have a better balance. But the pie still tasted amazing and I would do the recipe again!

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  • on May 15, 2009

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    I got Morello cherries from Trader Joe's and let the pie cool overnight. Everyone loved the pie, it was packed with cherries, and I have to say Morello cherries are the most flavorful cherry I've ever tasted.

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  • on January 07, 2009

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    I followed this recipe and got just that, cherry pie soup. Someone seems to have missed a step here. Now i got to go clean the oven!!

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  • on December 26, 2008

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    oh yes you can and it was wonderful! no problem with runny filling since it really had cooled for hours. the crust was easy to make but i found the amount of dough skimpy; especially when i wanted to make a lattice crust which was pictured on the show. mine was a incomplete lattice so next time i will make 1& 1/2 the crust recipe. was a total hit!!!

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  • on December 25, 2008

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    I used Oregon Montmorency Cherries in a can as this is all that is available to me and this was hands down a winner. It is so much better than the Wildreness premade filling in a can. I followed this recipe to the letter. The secret to to this pie is you must leave it overnight so it will gel and set. If you try to serve it to soon it is a runny mess. Warm in microwave put a scoop of vanilla icecream on top enjoy.

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  • on August 31, 2008

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    Made this pie several times. It made a wonderful dessert.

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  • on April 08, 2008

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    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.

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  • on March 24, 2008

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    This was my first attempt at pie crust. It turned out great. Everyone loved it. I will definately make again.

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  • on November 22, 2007

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    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.

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