I am in pursuit of the perfect cherry pie. Every one I have ever had was too sweet or too runny. Some have been mostly good but felt like some flavour was missing.

I had great hopes for this deep dish pie, but sadly it was not to be. I used a mixture of sweet and sour cherries for this one, and I think the flavour profile there was good, but it seemed to cook oddly. The recipe said to cook it at 425 degrees for an hour, but I think it would have benefited from a blast of high heat and then being turned down to cook lower for longer. The result here was cherries that were not quite broken down enough - they almost had a mushroomy texture. Yes. Pretty weird when eating cherries. The flavour profile of the mix of cherries was good, but I added almond extract which I think it did not need.

This was the only pie I had time to make this week, but here are the rankings:

PIE RANKINGS SO FAR

Strawberry Rhubarb Pie
Strawberries and Lemon Custard in Meringue
Almost Rhubarb Pie
Marlborough Pie
Apricot Turnovers
Deep Dish Cherry Pie
Fresh Cherry Pie
Entire Rhubarb Pie
Cherry Turnovers
Ricotta Pie