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.
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.
I'm surprised on all the ho-hum or negative reviews for this recipe. This is a fabulous pie recipe! I think it's probably true that different cherries have different amounts of juice. I had no problem with the pie setting and I actually much prefer using flour to cornstarch. The butter in the recipe goes on top of the cherries, in pats, before setting the top crust on. I did find that it took close to an hour for my pie to finish baking. Fantastic pie when it was done.
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.
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.
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.