I really liked the taste of the crust - it was almost like a shortbread - but had tremendous difficulty holding it together. It crumbled apart when putting it into the pie dish (I just patted each piece into shape in the dish), and crumbled again when serving. When I first took it out of the oven, cooled a bit, and served warm, it wasn't sweet enough. However, by the next day, the flavors had settled and it tasted great. The only problem with the filling was that the excess juice from the cherries settled in the center, making it soggy. To sum it up - it tasted great, but texture was poor for a pie, so I spooned it into a bowl (a la cobbler type dessert) and topped with vanilla ice cream, and it worked real well.