excellent cherry pie and very simple! I went to MI yesterday and froze alot of cherries but just had to make a pie. I did not have almond flavoring and it did not need it. Very good. I used my own crust.

Filling is great, but the recipe needs alterations. Do NOT use egg yolk! Use egg white! This was the ugliest pie I've ever made.

I am making this for our 31st anniversary dinner dessert tonight and am having to fix it so as not require an emergency trip to the grocery. I used a 24oz jar of tart cherries and the rest of the ingredients as given (I did substituted Splenda for baking as my DH is diabetic)...the filling has the consistency of a roux, and one that's far too sweet at that! To counteract the excess sweetness I have added the juice of 1/2 a fresh lemon, 2 peeled and sliced apples, and 1 tsp. cinnamon and another chunk of butter (to thin out the sauce). I will tell my husband it's "chapple" pie and hope for the best.

This pie is easy to make and tastes wonderful! The only thing I've changed is to cut back a little on the sugar as suggested by other reviewers, and I also added a little cinnamon and nutmeg to the filling. It came out fantastic!

Family & guests really, really enjoyed this pie. I prefer a cherry pie to be more on the tart side & I thought this was too sweet.

This was good and different. I suppose I'm just used to the canned cherry pie filling, but I did enjoy making it all myself. I could really taste the flour in the filling though. I did cut the sugar to 3/4 cups. Nice change.

As previously recommended, I decreased the sugar to 3/4 cup. I used two 15 oz cans of pitted dark sweet cherries and the pie turned out great! Everyone in my family loved it! Thanks for a great recipe.

definitely not the best cherry pie i've ever had. I agree the filling has too much sugar, i'd cut back to at least 3/4 next time. Filling was simple to put together and tasted good, but it's not the best ever.

I made this pie today and I have to say that it is the best pie I have ever eaten and wow was it a hit! I had to add a bit more sugar because my cherries were a little tart but it turned out beautifully. Thanks for the post!

Doubled the salt and almond. Used only 3/4 c. sugar as per other reviewers' recommendations. Tasted great!

This pie got the most compliments at our "feast". The slight almond taste was a hit. We all wanted more!

This was my first cherry pie and it turned out great. I also only used 3/4 cups of sugar and 2 cans of tart cherries. It was a great success at our Thanksgiving.

I wouldn't say this is the best cherry pie ever, but it's quite good. I usually just use canned cherry pie filling and this was my first attempt at making my own. I liked it, but no better than the stuff that comes in cans. Also, my grocery store didn't carry sour cherries so I had to use tart. Maybe that made a difference.

I used pilsbury ready pie dough and fresh sweet tart cherries. The preparation of the cherry filling was very good and easy.

Simply great this was the best food when cooked many thanks

This was a really good recipe! I liked it hot but, loved it cold out of the fridge! Filling tasted like a cherry pop tart =]

My husband and I love it! I did cut the sugar down to 3/4 cup as recommended by another reviewer. Also, shouldn't the crust be brushed with egg white, not yolk? (Note: Milk can also be brushed on a pie crust.) I also adjusted the oven temperature: 425° for 15 minutes, then 325° until the crust was golden brown. Didn't run AT ALL, yay! :)Excellent for those of us who like sweet, not tart, cherry pie. I would be proud to make this for company!