Sweet Cherry Pie

21 comments… add one

  1. Becky July 28, 2010, 9:23 am

    this looks so delicious. I’m wanting to be certain regarding the cherries. are you using sour cherries or sweet (bing) cherries? from the photos it appears that you used sour cherries but it’s called sweet cherry pie. thanks.

    1. Sweet Pea Chef July 28, 2010, 9:38 am

      Hi Becky, I used Bing cherries for the recipe. Sorry for the confusion and thanks for clarifying!

  2. Much to My Delight July 29, 2010, 3:34 am

    Oh my word–that looks like heaven. I adore cherries. But I’m thinking I may have to duplicate this recipe with blueberries as I have seven cartons hanging out in my freezer. Beautiful photos!

    1. Sweet Pea Chef July 29, 2010, 8:27 am

      Oooh, blueberries sound great too! Let us know how it turns out!

  3. Joanne July 29, 2010, 4:16 am

    Anything that Deb touches turns to heaven. I love cherry pie and yet haven’t got around to making one. EVER. That needs to be remedied. I’m in love with this!

    1. Sweet Pea Chef July 29, 2010, 8:29 am

      Yes, Joanne, that definitely needs to be remedied! :) Thanks for stopping by!

  4. Memoria July 29, 2010, 5:50 pm

    This pie looks amazing! I’ve made this pie before too and wish I had used a different crust recipe like you did. I will have to check out your recipe. I agree that homemade vanilla (or vanilla bean) ice cream would pair really well with this. YUM!

    1. Sweet Pea Chef July 29, 2010, 6:56 pm

      Hi Memoria! Yeah, really can’t go wrong with cherry pie and vanilla ice cream, huh? :) I’d love to know how this crust compares to the one(s) you’ve tried. Thanks for sharing!

  5. Joe Boyle July 29, 2010, 10:42 pm

    My grandmother is a very skilled baker, so I just might show her this recipe! This pie looks very delicious! :D

    1. Sweet Pea Chef July 29, 2010, 11:07 pm

      Hey Joe! I hope you do because it’s super good. It’s Dustin’s favorite pie ever. Thanks for stopping by!

  6. Zoe July 30, 2010, 5:39 am

    Wow!! So fresh! The first picture speaks to me with that big fat cherry sticking out!

    This recipe totally reminds me of my grandmother…ahhh…summers going fruit picking and baking fresh pies!

    I MUST make this beauty!


    1. Sweet Pea Chef July 30, 2010, 7:32 am

      Hi Zoe! Such good memories! If only I could have picked the cherries myself, too, it would have been perfect. :). Happy summer.

  7. Betty @ scrambled hen fruit July 31, 2010, 7:39 pm

    Beautiful pie- your photos are lovely! One of my goals this summer is to make a good pie crust. I’ve made one pie so far but while the filling was divine, I wasn’t satisfied with the crust. I’m going to try your recipe and see how that turns out. Thanks for sharing!

    1. Sweet Pea Chef July 31, 2010, 9:55 pm

      Thanks, Betty! I hope you like the crust. I’ve made it 4-5 times and have enjoyed it each time. Good luck! :)

  8. Heather August 5, 2010, 6:36 am

    I just made this last night using the all-butter pie crust you recommend! I had to add some blueberries because I didn’t have enough cherries to fill the pie but it turned out great! I’ll be blogging about it in a couple of days. Thanks for the recipe!

    1. Sweet Pea Chef August 5, 2010, 7:28 am

      Yay, Heather! I’m glad you liked it. When I made the pie, it didn’t seem like there were going to be enough cherries when I put the top crust on, but it turned out fine. Looking forward to reading your post! Thanks for stopping by!

  9. Bonnie December 15, 2010, 7:01 am

    Thank you! I look forward to trying this recipe!!

  10. Scott May 21, 2011, 10:05 pm

    Loved this recipe, especially the crust!
    It ended up very liquidie. Are you suppose to let the cherries sit for a while before putting them in the dough?

    1. lacey - a sweet pea chef May 23, 2011, 11:25 am

      Hmm…it turned out liquidy, huh? Given that, I’d recommend not letting the cherries sit for very long at all, as they will start to mix with the sugar and create more juices as they sit.

  11. Connie May 8, 2013, 9:29 am

    This is in response to problems with a liquidy crust – on fruit pies.

    The filling shouldn’t be at all watery before it goes into the crust, so don’t give the fruit any time to macerate. Fit the bottom crust into the pie pan, prick with fork, roll out the top crust so that it’s ready, THEN mix the fruit, corn-starch, sugar, salt, lemon and vanilla extract gently together in a large bowl.
    Fill right way. Put second crust over pie. Make sure you cut slits in the top crust to form steam vents.


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