SARA LEE GOURMET DEEP DISH CHERRY PIE Featuring a textured and flaky homemade-looking crust, this pie had the most cherries. But the cherries were “a little sour” and “too ripe” for some tasters.

MARIE CALLENDER’S CHERRY CRUNCH PIE The crumb topping did not look pretty to some, but participants did enjoy its “graham cracker” taste. The filling was on the sweet side and cherries were “chewy,” they reported.

SARA LEE CHERRY PIE Most agreed the crust was tasty and flaky and that the filling offered “a nice balance between sweet and tart.” But it was short on cherries.

TRULY NATURAL CHERRY PIE With slits and sugar on top, this pie looked homemade—even “windowsill cooled.” The filling had lots of cherries and “a sour bite.”

AJ’S BAKERY-FRESH CHERRY PIE Although golden and flaky, AJ’s pie crust had a  “lardy” flavor and “funny aftertaste.” The “sweet and tart” filling had too much syrup, said tasters.

PIE • OH • MY! DARK CHERRY PIE Described as looking like a Hot Pocket and tasting like a Pop Tart, this pie was judged the least favorite.  Words used by tasters include “yuck” and “artificial.”

A WORD FROM CHEF ALLAN
Following are some suggestions from Phoenix Home & Garden Executive Chef M. Allan Schanbacher for improving the taste and presentation of store-bought cherry pies.
• Serve the pie with vanilla ice cream or whipped cream.
n Before placing the pie in the oven, brush the lid with egg wash or water and then sprinkle a little sugar on top; this will give the top a shiny, crunchy coating.
• For a rustic homemade look, let the pie thaw just enough so you can recrimp the machine-made edges and add vent holes or slits.
• To stop the edges from burning, wrap a strip of aluminum foil around them and bake the pie in the bottom third of a preheated oven.
• Let the pie cool completely before slicing; this makes it easier to serve.