Comments on: sweet cherry pie

By: baseballmom

baseballmom — Sat, 11 Feb 2012 01:02:57 +0000

IMADE THIS PIE TWO WEEKS AGO AND IT WAS TERRIFIC. I HAVE ANOTHER ONE COOKING NOW. :) LAST WEEKEND, I SUBSTITUTED PEARS FOR THE CHERRIES AND ADDED CINNAMON. THAT PIE WAS DELICIOUS AS WELL.

By: baseballmom

baseballmom — Sat, 21 Jan 2012 22:53:15 +0000

I bought the candied Christmas cherries at wal-mart so used them. I added a tad bit of water. Cookin’ now. Looks and smells ooberlicious!!!

By: Lisa in Ohio

Lisa in Ohio — Mon, 26 Dec 2011 15:03:48 +0000

My husband asked for cherry pie for Christmas. A friend had used frozen cherries in her Thanksgiving pie-and it was far better than those with canned filling. I could only find frozen bing cherries and was lucky to find this sweet cherry recipe. I defrosted and drained 2 bags-which was just a little short of the full amount called for. I also paid attention to discard most of the juice before putting the fruit into the crust. The pie was perfect and earned raves. Thanks so much!

By: Michelle Kidd

Michelle Kidd — Wed, 07 Sep 2011 21:04:08 +0000

A very sick old man just asked me for a cherry pie and this is the recipe I made him. His family passed on that his smile when he said “it tastes just like the pie my mom used to make” was priceless. Thank you.

By: jess

jess — Sun, 14 Aug 2011 06:15:31 +0000

i am so sad! i made this tonight, followed the directions to a “t” and the whole thing came out totally runny- it never set! also the cherries didn’t cook all the way through. any ideas on what i may have done wrong?

By: Buckley

Buckley — Mon, 08 Aug 2011 21:46:39 +0000

Deb — I made this last night, using your all butter crust recipe, and it was a smash. It’s early August in CA, and the cherries aren’t terribly sweet now, but that actually made the pie better. I made this at the request of a friend; I’m not typically wild about cherry pie… but this has converted me. Thank you!

By: Kat

Kat — Sun, 31 Jul 2011 22:44:47 +0000

YUM! I will be using the refrig cherries no one is eating – waste not, want not. And, dialing down the sugar and ramping up the lemon is the way to go with these left-over Bings.

By: Laura

Laura — Sat, 23 Jul 2011 14:17:01 +0000

I made this last night and it did not come out at all. The dough did not cook through due to the level of juice that was inside the crust. The juice was to the rim of the pie tin. The cherries did not cook through, and the whole thing just did not set. I triple checked myself each step of the way, but it just didn’t work out. Cooked it the 25 at 450 and the 30 at 350, but it never even bubbled. The outer crust was golden and crispy so I pulled it out of the oven after the alloted cook time. In the end, after cutting a piece out, I was able to pour the entire contents right out of the crust and you could see how doughy the bottom crust still was. As ovens vary, maybe this was due to a temp issue or maybe it needed longer cooking. After so much time involved with prep, I was so disappointed for it to have come out like that.

By: Tessa Huff

Tessa Huff — Mon, 04 Jul 2011 22:00:22 +0000

Just wanted to let you know I have made this TWICE this year now and it has been great both times. I made it for my husband’s and my graduation party and I just made it today with your leftover butter only dough today for the 4th. I made my first lattice crust with this pie and it turns out great! Thanks for the great recipe.

By: American in London

American in London — Sun, 03 Jul 2011 22:41:44 +0000

Just fed this pie to 8 Brits for Independence Day–Zounds it’s wonderful! Served with Mackee’s iced cream–not vanilla, just cream. None of them had really had cherry pie (they tend to associate pie with meat here) but all were in agreement that it was absolutely lovely. I used Spanish Picota sweet cherries and actually cut the sugar down to 1/2c but kept all other proportions the same. This is the second time I’ve used your All-Butter Really Flaky Pie crust and it worked like a charm. I wove it into a lattice and it was very pretty. It took about 10 minutes longer than specified on gas mark 6, then bumped down to 5. Loved it!