Classic Cherry Pie

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

The pie was okay.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

not to sweet and just a little tart, yummy!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Best cherry pie in the universe!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.