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This ruby-red treat is just sweet enough, with a hint of almond flavor and a good level of cinnamon. The cherries peeking out of the lattice crust makes it so pretty, too.—Josie Bochek, Sturgeon Bay, Wisconsin
Nutritional Facts 1 serving (1 slice) equals 457 calories, 17 g fat (4 g saturated fat), 0 cholesterol, 153 mg sodium, 73 g carbohydrate, 2 g fiber, 4 g protein.
Originally published as Fresh Cherry Pie in Taste of Home June/July 2006, p9
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Reviewed on Aug. 07, 2011 by misscleocat
I had trouble getting the sauce to thicken up even though I reduced the juice to 3/4 cup. I ended up adding so much cornstarch to get it thickened that the sauce tasted of cornstarch and not cherry. The next time I will try what the previous rater said and cook the cherries with the sauce.
Reviewed on Jun. 27, 2011 by goatmom2000
I was looking for a recipe that did not use tapioca to thicken the filling and this was perfect! I did make a few little changes. I deleted the cinnamon and nutmeg since my husband is not a fan of either. I did add 1/2 tsp of vanilla when adding the almond extract. I also made sure to drain the cherries VERY well and then added them at the end of the cooking time for the sauce and cooked a couple of minutes more. The first time I made the recipe I did not do that and the filling was VERY juicy/runny and the bottom crust was a bit soggy. The second time when I cooked the cherries a bit, it was PERFECT!
Reviewed on Jul. 22, 2010 by KScales1
The description on this recipe is incorrect. There is not a chocolate drizzle or dried cherries in this recipe. The recipe is correct as printed.We apologize for the error and it will be corrected.Taste of Home Test Kitchen
The description on this recipe is incorrect. There is not a chocolate drizzle or dried cherries in this recipe. The recipe is correct as printed.
We apologize for the error and it will be corrected.
Taste of Home Test Kitchen
Reviewed on Jul. 19, 2010 by chasfield
I'm confused....there is no mention of chocolate, or drizzle, or dried cherries???My magazine arrived just today, the 7/19/10, so the comments by the contributor must have been about a pie that was printed at another time and not this one.
I'm confused....there is no mention of chocolate, or drizzle, or dried cherries???
My magazine arrived just today, the 7/19/10, so the comments by the contributor must have been about a pie that was printed at another time and not this one.
Reviewed on Jun. 19, 2010 by alice25
What did she use for the chocolate drizzle and there isn't any dried cherries.
Reviewed on Jun. 15, 2010 by ktcake1
Could someone tell me WHERE to buy Cherry juice blend????Thanks!Katie
Could someone tell me WHERE to buy Cherry juice blend????
Thanks!
Katie
Reviewed on Dec. 25, 2009 by TMac91
I would just have to say this pie is quite easy to make and it came out amazing!!! I would use fresh cherries if at all possible and although cherry juice blend can be difficult to find, it is worth going out of your way to get it. This is a great recipe!
Reviewed on Aug. 03, 2009 by Sassy2U2
I have made this pie. It is now our families favorite.We have a cherry tree in our yard so alot of desserts are made.Thanks for the great and easy recipes.
Reviewed on Jul. 21, 2009 by Jean Allen
Just made some fresh cherry pies..two sweet cherry/raspberry ones and one sour cherry.,..love them all!! I just wanted to tell you that I have made a giant sized very berry pie that was a Taste of Home winner...the one with apple, rhubarb and the many berries. We are going to raffle it as a T of H winner! I make many pies and desserts for our Church and our Chamber of Commerce...keeps me busy but I love trying your new recipes!! Keep them coming!! Jean Allen
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