Reviewed on Aug. 05, 2012 by Mrs. Cowan
I'm not sure why this is called sour cherry pie when it calls for sweet cherries, but it is deliciously different than the usual tart cherry pies! I was looking for a recipe that called for actual cherries instead of canned pie filling - which is mostly filling any more, with very few cherries. I can't stand a wimpy pie! I did have to use extra corn starch, though. The two tablespoons didn't thicken it at all. I had to strain out the cherries and vigorously stir in 4 more tablespoons of corn starch over heat to get it to thicken properly - then stirred the cherries back in. Ripe cherries are juicy! My mom, who doesn't care for tart cherry pies, loved this one. She said to give the lady in Virginia a gold star!