"When it comes to cherry pie, they're definitely not all cut from the same crust. They may look awfully similar from the outside, but it's what's on the inside that counts. Cherry pies need that perfect ratio of real, juicy cherries to glossy gel that also exhibits a wonderful balance between sweet and tart. Both the flavor and texture of the crust are also deal breakers."
"For a store-brand pie, this one comes at a doozy of a price. The 9-inch cherry-packed delight from the Giant Eagle bakery ended up being the most expensive pie I tried, and unfortunately, it was also the most disappointing. I will admit, the pastry really dazzled me at first. It has an alluring look with its thick lattice-like crust that oozes cherry juice. To top it off, it's crowned with a generous dusting of thick sugar granules."
Seven store-bought cherry pies were purchased and evaluated for filling composition, flavor balance, and crust quality. Cherry pies require a proper ratio of real cherries to glossy gel and a balanced sweet-and-tart flavor profile. Crust flavor and texture are critical and can make or break a pie. The Giant Eagle Market District 9-inch pie was the most expensive but disappointing; it featured an appealing thick lattice crust and sugar dusting yet suffered from an overwhelming, chewy crust and underwhelming filling. Appearance and price did not guarantee quality across the seven pies tested.
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