Finally the perfect cherry pie! I made 2 for Father's Day. Based on previous reviews I added 1/4 cup of flour(instead of 3 tbs) to one pie and 4 tbs corn starch added to the 2nd pie. We all liked the pie with extra flour better.
Finally the perfect cherry pie! I made 2 for Father's Day. Based on previous reviews I added 1/4 cup of flour(instead of 3 tbs) to one pie and 4 tbs corn starch added to the 2nd pie. We all liked the pie with extra flour better.
Good old-fashioned cherry pie flavor! I love fruit pies that are thickened with flour such as this one. I used 2 cans of sour cherries increased the flour to 6 tablespoons and added another 1/2 cup sugar since the cherries were very tart. I added a dash of cinnamon a teaspoon of vanilla and 1/4 teaspoon almond extract. Very good recipe Carol!
yum!!! this was soooo good! i upped the flour to 1/4 cup and it was perfect not soupy at all. i didnt have quite 2 1/2 cups cherries so i added a black plum and it was great!
The only modification I made to the recipe was to add 4 tablespoons corn starch to the fruit and sugar mixture before pouring it into the crust. I did this to correct for the excess liquid the previous poster reported. The pie was beautiful! Sweet tart and lovely. This is a good recipe for a no nonsense cherry pie.
Well I must be the odd person out. I had never made a cherry pie using fresh cherries so I made this exactly as written. 2 1/2 CUPS of cherries??? I am an apple pie maker and when I made the filling mixture it didn't look right to me. I did add a few more cherries but it still was not enough. I used a 9" pie plate as instructed but the cherries sat way too low. The finished pie was delicious but too sweet and I love sweet. I did check a bunch of other recipes after I made this and the smallest amount of cherries called for were 4 cups with most being 6 cups/ 2pounds. I did look at the some of the other reviews before makings and no one mentioned this. HELP..WHAT DID I DO WRONG? I won't be making this again.
This pie was fantastic! I made a homemade crust and did a lattice top which I brushed with egg white and sprinkled with sugar before baking. It was beautiful! I didn't have fresh cherries so I used one bag of frozen tart cherries and one can of tart cherries both drained. I increased the flour to 1/4 cup and the sugar to 1 cup due to the extra cherries. This was pretty runny while warm but after cooling it set up well.
This pie was very runny. I might have done something wrong but this pie was more like soup. I will try it again.
Add 1/4-1/2 tsp almond extract. Really takes it up a notch.
Easy to make and delicious--not to mention the compliments I got just for displaying it!
