Comments on: How to Make a Fresh Sour Cherry Pie

By: Liz Johnson

Liz Johnson — Tue, 19 Jul 2011 21:02:42 +0000

I’m so glad you all liked it!

By: Judy

Judy — Tue, 05 Jul 2011 16:15:11 +0000

I used my own crust but used the filling recipe with fresh sour cherries my neighbor brought over. It was a smash hit. Everyone couldn’t believe how great it was. Even I was amazed since I don’t make that many pies. Thanks for the recipe.

By: Kalisa

Kalisa — Fri, 01 Jul 2011 18:50:35 +0000

Hi
I know this is an older post, but I ran across it in a search for “Sour Cherry Pie recipe.” I heard Lynne Rossetto Kasper say on her show last week that almond paste in the bottom of a tart cherry pie would be good and cherries are my FAVE fruit and I’ve been thinking of it ever since. So I went on a hunt for a good (easy) sour cherry pie recipe. And I’m going to try out yours. Your blog is great and I appreciate the video tutorial. I’ll let you know how it goes. If I can find fresh sour cherries in Memphis.

By: Kamila

Kamila — Sun, 18 Jul 2010 15:24:02 +0000

WOW!!! This is a great recipe!!! Followed it almost completely! Ran out of cream cheese for the crust (had 6 tblsp. vs. 9 so added 1 extra tbsp. of butter) crust turned out just fine-perfect actually Did a lattice crust-everyone was so impressed. When putting the cherries into the pie I didnt drain the juice but didn’t use all of it either. Turned out great! Did I mention I’m not an expert baker so I was really excited this turned out! Took it into work (since a lady from worked picked the cherries I offered to bake them into a pie) Great Teamwork,lol. Thanks for the recipe it is awesome.
-Kamila

By: Tarzany

Tarzany — Sun, 13 Jun 2010 05:06:17 +0000

Love your recipe!

There is a cherry pitter called Progressive International Cherry-It Multiple Cherry Pitter
by Progressive International. It is very efficient by pitting 4 cherries a time. You will love it!

By: Liz Johnson

Liz Johnson — Thu, 06 Aug 2009 02:24:25 +0000

Hi Melissa! I misspoke in the video. The extract is almond. Sorry!

By: Melissa

Melissa — Thu, 06 Aug 2009 00:31:48 +0000

Hi,

Your recipe calls for almond extract, but you talk about adding cherry extract on the video when making the filling (maybe I’m just hearing things!). Which one do you add?

Can’t wait to try this!

By: Liz Johnson

Liz Johnson — Mon, 20 Jul 2009 16:50:48 +0000

Hi Tamara, I’m sorry.. I was on vacation and didn’t see your comment until now. I do not drain the juice. If they’re especially juicy, though, you might want to add just a little more flour. But I really don’t mind the juice in the bottom of the pie dish, either….

By: PHYLLIS

PHYLLIS — Fri, 10 Jul 2009 18:32:19 +0000

I just posted my recipe for fresh tart cherry pie. Mmmmmm scrumptious! Check it out—www.sweetpaprika.wordpress.com

By: Tamara

Tamara — Fri, 10 Jul 2009 03:36:38 +0000

Hi,
Do you drain the cherries or use the juice that comes with them? I pull the cherries off the tree leaving the pit on the tree, but theres a couple cups of juice in the container with them. ]
Thanks!

By: Herb DeLyser

Herb DeLyser — Mon, 06 Jul 2009 00:12:43 +0000

Hi,
I tried this recipe yesterday and really like it. I think our oven runs a bit hot as the crust ended up a bit darker at 400 degrees.
I’ll make another one Tue. as we are having guests. I’ll use 375 this time.
We have access to early sour cherries in this area and they are a bit sweeter than the regular sours that will be ready in about 2 weeks. We freeze them for use year around. My wife prefers sweet cherry pie as that is what her mom made. I grew up eating tart cherry pie.

Thanks again for a good recipe and nice video.
Dorine and Herb