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I make without sugar for diabetic husband. He loved it
Great! The cherries are naturally sweet, so I could see how that would work. Thanks for your comment Penny.
Mine just cooled down enough to eat. It’s yummy! Raves from my wife. Thanks!
Great! I’m so glad you and your wife like it Robert.
I used 1/2 the sugar( I don’t like overly sweet)- there was no runnyness- just perfect! My crust was a bit rustic looking – I was in a rush and didn’t chill the dough- but the taste- out of this world- I used the sour cream crust linked in this recipe- this will be my go to crust from now on
I’m a long-time pie baker, but I avoid fruit pies because of their inconsistency in sweetness, runniness, etc. Dark cherries are my favorite fruit in the world and a bargain at this time of year, so I decided to take the plunge and try a cherry pie. LOVED IT! I followed the directions precisely (baked it for the full length of time) and it was not overly juicy at all. I think the key was in not overhandling the cherries when mixing them with the other ingredients and in following the directions to spoon them out rather than just dumping everything into the crust. By doing that, there was a fair amount of sugar-cornstarch mixture in the bottom of the pan that did NOT go in the pie. That was a good thing, allowing the pie to be about the cherries and the crust, not polluted with a cornstarchy goo. This recipe’s a keeper!
Hi there. Have you ever prepared the pie ahead of time and freezed it? We did some cherry picking and made the cherry cobbler yesterday which was amazing! Today we made the pie, but need a break before eating it. Was hoping it wouldn’t be a big deal to freeze before cooking, but not sure if that will make the pie soupy when I cook it. Thanks.
Hi, Cassie! Emma here, managing editor! My best recommendation would be to freeze the filling on its own and then thaw and assemble the pie when you’re ready to bake it. If you’ve already assembled the pie, then refrigerate it until the crus is firm, then wrap it in several layers of plastic wrap followed by a layer of foil. Freeze the pie for up to three months. Thaw the pie in the fridge, then bake. Baking time will be slightly longer because it will still be cold. Also the bottom crust might be a little softer than usual since it will have absorbed some of the juices. Enjoy!
So, today I baked the pie. I had already assembled the pie. I covered the top in parchment then wrapped the pie with both plastic and foil.
Today I brought the pie out 2 hrs before baking. I baked for 3 hrs! After the first 1.5 hours, I covered the crust. The pie was a hit. Definitely will make this pie again. Thank you.
Side note: the pie was not soggy. It was slightly runny when I cut it because I didn’t let it cool. When the pie was fully cooled, the fruit filling thickened as described.
I just made this pie for the very first time . It is absolutely delicious. Not too sweet , not runny , perfect. I followed the recipe exactly as printed Thank you for this. Oh by the way it is my very first cherry pie ever
Been making this for years and it’s perfect every time. I halve the sugar and it’s
Oh, this was a recipe for cherry soup. I blame myself for not reading the other comments. Halfway into baking, I saw that a puddle had gathered into my pie plate. Using a food syringe, I siphoned the juice, cooked it with a ton of corn starch to thicken it, then injected it back into the pie. Waiting now and hoping this salvaged it.
I took the extra juice,after placing the cherries in the crust, and heated it until it thickened on the stove top; then I added to the pie before I put on lattice top. It’s still baking will come back with comment as to how liquid it is later. Hope this works, if not oh well I tried. Used thawed frozen cherries.
Back all fruit pies on the bottom rack. You will find pies are not runny.
Best cherry pie I have ever made. Also tried it with frozen cherries later in the year with perfect results. Also pre cooked the pie filling for tarts made with my tart maker…yum!
Not my favorite. Agree with above comments. Too much liquid, crust not done. The cherrys were good with ice cream though.
Hi Donna, thanks for your comment! I’ve added more cornstarch to the recipe and cut the lemon juice, which should help it be less runny. Perhaps one of the issues is that I make the pie with a lattice crust, allowing for more of the steam to escape.
I LOVE this recipe!! I’ve even experimented and used other fruits and it’s always great. However, it always comes out runny. Sometime so runny that the bottom crust is still doughy! I’ve tried adding more cornstarch, fresh fruit, frozen fruit but still the same issue. Any idea why?
Hi Abby, to make sure that the bottom crust gets cooked, either use a metal pie pan or when you preheat the oven, preheat a metal baking sheet on it and then when ready, place the pie directly on the baking sheet. The heat of the baking sheet will help cook the bottom crust.
To keep the pie from getting runny, make sure that you don’t cut into it until it has cooled completely, as in no longer warm. Otherwise, just add more cornstarch or another thickener like instant tapioca (same amount).
Hope that helps!
how much is 1 cup of cherries in grams?
Hi JP, if you Google it, you’ll find some answers. My inquiry resulted in 225g.
My bag of frozen cherries states that 1 cup = 140 grams. That seemed accurate when I measured the frozen cherries. But they slump when thawed. I plan to increase the quantity of cherries when I make the recipe again. Also, I am adding 1/4 cup tart cherry juice concentrate, using only 4 tablespoons corn starch, and cooking the filling on the stove top to thaw the cherries and slightly reduce and thicken the filling. By doing this, I don’t have to discard any of the precious juice or worry about a soggy bottom crust.
I made this yesterday and love it!!! We have a large sweet cherry tree in our yard and this is a great way of using some of them up (there are so many that they are going bad before we can use/eat them all. I’m going to freeze some today.) This pie is juicy, but refrigerating overnight helped to thicken the juices. I didn’t have a mushy crust problem like some. I love the flavor of this- not too sweet at all; very enjoyable. Once those pits are out, (ha ha) this comes together quickly!
Do I need to cut the cherries in half or keep them whole?
No, they just need to be pitted. Taking the pit out will cut the cherries enough for this recipe.
I made the pie and it looks great but the cherries still have a bite to them. Don’t think they are done. cooked 15 and then 45.
Thank you for saving my reputation and confirming my belief that sweet dark cherries are quite suitable for pie, if requiring a different approach to sweetening. My son wanted a cherry pie for his birthday – in August! – with no pie cherries to be found, except the canned ones full of goop! After searching the internet and finding one comment after another to the effect of ‘don’t use the dark sweet ‘bing’ cherries, they won’t work’, and nearly giving up, I finally found yours and took it a slightly different direction. I use a basic whole wheat crust recipe, and just barely enough sugar to lightly coat the cherries along with some whole wheat flour with the cherries. And packed the cherries tightly in the crust. Came out beautifully, having extra pie crust I also used my cupcake tin to make mini pies – pie-lettes if you will, which were quickly renamed pilots – your guide to sweet health. And with the final bit of dough I was able to make a couple of ‘handpies’ here the lack of added liquids (just cherries) made for a true hand held delight.
As I was visiting and not in my own kitchen I did not have exact recipes – only that basic info that is in my head, I think I had too much crust for one of two reasons – I may have rolled it out thinner – important with whole wheat or it gets tough; or the actual pie pan I had may be smaller than the one I usually use at home.
Then the filling was just cherries, a bit of sugar to bring out the juice and whole wheat flour. Super simple and, once the cherries were pitted, very fast.
Thank you again, for banishing the mis-information so prevalent out there.
I tried this with frozen cherries, and made it into mini pies using a muffin tray, for a morning tea. It worked perfectly, everyone was very impressed. Thanks for the recipe :)
Thanks for posting this recipe! I baked up this pie and shared it with my family during our vacation. The pie was delicious! I did make one substitution — instead of cornstarch, I used King Arthur Flour’s pie filling enhancer.
Would this work with frozen cherries do you think?
I don’t see why not. Just defrost and drain first. ~Elise