Search thousands of recipes reviewed by home cooks like you.

Sweet Washington Cherry Pie

Sweet Washington Cherry Pie

  • Prep

    40 m
  • Cook

    35 m
  • Ready In

    2 h 15 m
Jill

Jill

This is a recipe shared with me from a friend in eastern Washington, where they have the BEST fresh sweet cherries in the U.S.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 472 kcal
  • 24%
  • Fat:
  • 22.4 g
  • 34%
  • Carbs:
  • 64.5g
  • 21%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 331 mg
  • 13%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. In a bowl, mix the cherries, cherry juice, almond extract, brown sugar, white sugar, and flour until the sugar has dissolved; allow to stand while you prepare pastry dough, about 15 minutes.
  3. Line a 9-inch pie dish with a pastry crust, and fill with the cherry filling; sprinkle small chunks of butter over the filling. Top with the remaining crust, and crimp the edges to seal; cut several steam vents into the top crust with a sharp paring knife.
  4. Bake in the preheated oven until the cherry filling is bubbling and thickened and the pie crust is browned, 35 to 40 minutes. Allow to cool before serving.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Polly
29

Polly

7/17/2011

Absolutely fabulous! Don't need to change a thing. At first I thought only 2 cups of fruit would not be enough, since other fruit pie recipes call for 4 cups of fruit, but this is perfect. Because the cherries are sweet and hold their shape, more is unnecessary and would probably just be too much of a good sweet thing. I baked mine for 25 minutes at 425 degrees, and then another 15 minutes at 350 degrees. Then the crust doesn't over-brown. Thank-you so much for a wonderful summer treat!

Valerie's Kitchen
27

Valerie's Kitchen

7/7/2011

This is perfect cherry pie. I invested in a cherry pitter recently and it made the task of pitting the cherries so much easier. I'm happy to have it on hand for cherry season. I used closer to 3 cups of pitted cherries to fill my deep dish pie pan. I made this pie for the 4th of July. With cherry or berry pies, I always try to bake them the day before and let them sit to settle and solidify. It seems they are always best if they have time to sit before you cut into them. The texture and flavor of this filling is fantastic!

LITTLETURTLE30
21

LITTLETURTLE30

11/26/2011

This was an awesome pie, I used 2 bags of frozen dark sweet cherries (defrosted) and just drained the juice into a measuring cup and bulked it up with cranberry juice(I did not have cherry juice, and it only needed a little bit). I brushed the top crust with some beaten egg and sprinkled it with sugar too. Everybody raved about this pie! It was so pretty, we took a picture of it.

Similar recipes

ADVERTISEMENT