This pie is one I frequently make for bake sales at our church. I can hardly ever set it down on the sale table without someone picking it right up and saying, "Mark this one sold!" —Cindy Zarnstorff, Anchorage, Alaska
Blackberries are a big crop in my area, so I've made this pretty double-fruit pie many times. I can always tell when my husband wants me to make it because he brings home berries that he picked behind his office. —Linda Chinn, Enumclaw, Washington
Pop one in a lunch box, share a batch at work or wait until dessert—these are sweet anytime, anywhere. Sometimes, I refrigerate prepared tarts overnight and bake them while making dinner the next day. Foolproof. —Carole Fraser, North York, Ontario
“In New Mexico, we love to make these yummy fried pies for dessert. Because they call for flour tortillas and convenient canned pie filling, they’re a snap to put together when time is short.” —Terry Dominguez, Silver City, New Mexico
I had an overabundant supply of cherries one year, so I adapted several recipes to use them up. I knew this one was a keeper when I received phone calls from my Mother and Grandmother complimenting me on this pie.