Cherry pie from The Hoosier Mama Book of Pie: Recipes, Techniques, and Wisdom from the Hoosier Mama Pie Co (page 74) by Paula Haney

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • bching on June 18, 2024

    Recipe is well-written and easy to follow. I'm happy with the results, although I prefer the Four and Twenty Blackbirds cherry pie.

  • TrishaCP on November 29, 2019

    We also loved this pie. I decided to thaw my frozen cherries to get rid of some of the excess juice, and it was perfectly fine. I used a Ken Haedrich recipe for pie crust and a metal tin and my pie was baked all the way through with a crisp crust.

  • hirsheys on May 24, 2019

    This filling is fantastic - it has much less sugar than the other recipes I looked at, so I was a bit concerned, but it was plenty sweet. I also loved the tiny bit of almond extract in the filling, which actually wasn't terribly almond-y, but added a nice background taste. I worried that the filling wouldn't thicken up (the defrosting frozen cherries I had were very juicy), but even with a small amount of cornstarch it was fine and not at all gloopy. I'm not sure this will replace my other recipes, but this one was a huge hit! [Note to self, though - the bottom of my crusts for Hoosier Mama never bake through. I think this is because I don't use metal tins? Bake on top of a metal pan instead? Also, go light on the crust dust.]

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.