Comments on: sweet cherry pie

By: April Sims

April Sims — Thu, 15 Oct 2009 02:08:22 +0000

One of the Best Cherry Pies I have ever tasted. I had to use frozen cherries because fresh were already out of season by the time I found this recipe.Also had to use three bags frozen cherries but worth the cost the pie came out wonderful. I will certainly be using these recipe again.

By: Nada

Nada — Sun, 23 Aug 2009 23:03:02 +0000

I tried the crust with 1/4 cup of frozen olive oil and1/2 a cup of vodka and it was surprisingly good. I’m sure it would have tasted awesome with butter but I can’t afford the calories :). Thanks for the vodka tip.

By: js

js — Fri, 10 Jul 2009 19:35:34 +0000

I have been looking for a pie crust that looking like the pictures of this pie. My mom’s pie crust always had that thick and bubbly appearance. I used the recipe the author indicated she used and just took it out of the oven. It is gorgeous. I baked the leftover crust after sprinkling cinnamon and sugar on them and it tastes wonderful. The crust was also easy to roll out and to handle. Sorry, I haven’t even tried the pie yet for taste, but know it will be wonderful ;)

By: Robina

Robina — Sun, 05 Jul 2009 19:07:43 +0000

I have a small cherry pitter I bought last summer while visiting my folks, and it is coming in handy this summer. I looked everywhere for a sweet cherry recipe, and this is the only one that comes up even looking viable. I am taking a leap and making a tart instead of a full fledged pie, but am confident that it will go well with your pie as a guide. Thanks for being there for me!

By: Debra

Debra — Fri, 03 Jul 2009 17:00:37 +0000

My pie is in the oven right now and smells great! I used a chopstick to pit the cherries and it worked beautifully. Can’t wait to dig in!

By: FishMama

FishMama — Thu, 02 Jul 2009 20:31:09 +0000

Waiting for my pie to come out of the oven. Yeah! Sweet cherries for $.99/#! I can make a pie that way.

By: Katharine

Katharine — Thu, 02 Jul 2009 00:04:28 +0000

Try the Cherry Chomper…a cute little cherry pitter that is SO EASY with very LITTLE MESS, very little indeed!

By: Rhea

Rhea — Mon, 22 Jun 2009 03:59:00 +0000

I went to Leona Valley (So Cal) only to find that I was three weeks too early for sour cherries. I came back home with $60 worth of early Rainiers (10 pies) which were quickly pitted and frozen. I read and reread instructions in Joy of Cooking for pie baking with sweet cherries. I could not bring myself to bake a pie. Google brought me to your site and the beautiful pictures convinced me to take the leap. Each frozen cherry was cut in half(double checking for pits) and I added red food coloring to the lemon juice and almond extract. I had to suction about 1 cup of cherry juice off the top after the bake time of 1 -1/2 hours ( tented w/ foil). The remaining liquid set up beautifully. What a beautiful pie we had! I will leave the cherries whole next time and only drain to room temp before mixing for pie. Thanks for the courage. I can now go both ways!

By: Memoria

Memoria — Thu, 07 May 2009 15:52:04 +0000

This pie was really good. The crust was perfect. This will definitely be my go-to crust from now on. The only thing I didn’t like was that the filling wasn’t sweet enough for MY taste. Next time I’ll add a bit more sugar (3/4ths instead of 2/3rds). Thanks!

By: lynn

lynn — Sat, 27 Dec 2008 20:51:15 +0000

this is the first time i’ve looked for a cherry pie recipe and i’m glad i came across this one. i’ll never have to look again because this was the most amazing pie i’ve ever eaten!!!!!!!