I’m not a big cherry pie fan. Cherry pies have always tasted just a little fake to me. I love real cherries, but cherry pie filling just does not taste like real cherries. I will eat things made with cherry pie filling to be polite, but I would never, ever choose cherry pie over almost any other type of pie…until now! This beauty of a dessert is just so good! It calls for fresh or frozen sour pie cherries, but I couldn’t find those anywhere, so I used canned pie cherries (NOT cherry pie filling!). Toss the cherries with a little cornstarch, some sugar, and voila! It takes mere minutes and the results are so delicious and so not-fake-tasting that I don’t see why anyone would ever use canned cherry pie filling!
I’m a sucker for crumble topping, and the addition of pistachios in this one lent the oatmeal/cinnamon mixture an interesting, lemony crunch and a beautiful chartreuse color.
The only problem I had was the pie crust. I am a pie crust novice, but my husband is not. So, when I make this pie again (I’m thinking of adding it to the Thanksgiving line-up from now on!), if I’m not better at the pie crust thing, I can always have my husband make the crust for me. Or buy store-bought pie crust, but don’t tell anyone I said that!
I’m on vacation visiting my parents, and all my siblings are here too, so there were many tasters for this week’s recipe. The pie was universally well-received, but my sister, who LOVES cherry pie, said it was amazing and even shared a piece with me for breakfast the next morning. A high compliment indeed.