Comments on: How to Make a Fresh Sour Cherry Pie

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