Cherry Pie

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Excellent! I made it with Bearfoot contessa "perfect pie crust". But I agree, the directions miss precisions!!

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All in all my pie turned out delicious but I do have some grievances about the recipe. It doesn't specify on what heat setting to heat the cherries nor does it quantify "considerable juice." I've never made a fruit pie before so I had no idea what I was doing! First I put them on medium-high heat but that was just sauteeing the skins of the cherries so I turned it down to medium and mashed it with a potato masher. That got things going but it took about 20 minutes. I had no idea if the filling was too thick or too thin (never made a pie before, remember?. I wasn't sure how thick to make the filling so I guessed. I ended up using arrowroot powder to thicken the filling because it doesn't discolor the fruit. I used WAY more than 4 tablespoons! I only used 1 cup sugar and it was still too sweet so I added a tablespoon of lemon juice to the filling. I did like this pie! The almond extract gives it a nice flavor but I would have liked to see more specific instructions!

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best cherry pie ive ever made. my hubby loves it and all my friends always asks for me to make it for special occasions

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Took this to a party and got rave reviews!

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I added Balsamic Vinegar and a bit of salt to give the cherries a little zip, Dee-Lish! The local cherries I had didn't require as much sugar but needed a bit more cornstarch since they released so much juice. I will make this again.

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My boyfriend said " Best Cherry Pie he's ever had". I would agree. I believe that says enough!

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It took a long time to half and pit the cherries but I think fresh cherry is much better than others and this receipt really worth the time, delicious! I put half tsp vanilla along with the almond and it works beautifully.

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Great recipe and so easy! I made 1/2 of this recipe with frozen cherries and put it with 1 can of cherry pie filling. Great!

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LOVE this pie. A bit different flavor than I have had in the past. Super easy. My brother only likes Cherry Pie and I made one for his 40th birthday, he loved it. His friends asked me to make them another one--sounds like they are picky eaters, so I take that as a high compliment. I made this with my grandmother's crust recipe--excellent combination.

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I used 2 cans tart cherries in water - next time I will work with the liquid only first to accomplish most of the thickening as all the stirring tended to break down the canned cherries too much. With 2 cans, I needed 5 tbl of corn starch. I used just over a cup of sugar and it was a bit too sweet for my taste...anywhere from 3/4 cup to the 1 1/2 mentioned as you prefer.