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I'm sorry it didn't turn out right for you but I made it 3 times and it came out real good-Cherry Pie not sauce.Maybe you baked it to long or used the wrong kind of cherries,some have more juice than others.

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Theresa/ Thunderbird July 01, 2003

Sorry to say this, but it is fresh cherry sauce not pie. This simply did not set. It was delicious, but 1/3 cup flour is no where near enough thickening agent for 4 cups of cherries. I even cooked it an extra 15 minutes in hopes that it would set, but no go. Fresh cherries are a world of difference in a pie than canned though. I'm going to try another recipe with tapioca as a thickening agent though.

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Gay Gilmore June 29, 2003

it is not even GOOD enough to be called soup ! It should be cherry juice. After all that hard work of pitting 100 cherries by hand ( I made 1 1/2 of a recipe for a deep dish pie ) and hand rolling a butter crust it was a total wasted effort and very disappointing. Too much sugar and not enough flour. When I find the perfect cherry pie recipe with just the right ratio of flour to sugar I will post it.
The cherries and top crust tasted good , and Grandma Corbett's secret for making the bottom crust get nice and brown worked as usual.

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CynthiaA123 August 07, 2012

Mine didn't set up either. I think it needs some corn starch in there to help it along. It was still a hit though. Made for Thanksgiving 2008.

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dicentra December 02, 2008

Recipe calls for 2 TBS butter/margarine, but doesn't tell you what to do with it. I actually added more cherries, as I prefer a fuller pie.

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jtooley8 July 23, 2005
Fresh Cherry Pie