Sweet Washington Cherry Pie

Sweet Washington Cherry Pie

23
Jill 0

"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."

Ingredients

2 h 15 m {{adjustedServings}} servings 472 cals
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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

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Directions

  • Prep

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  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.

Footnotes

  • Cook's Notes
  • I have been taught to watch for the pie to look like it is "breathing" (i.e., the center rises and falls like a person literally breathing). I also should mention that you may need to cover the edges of the pie with foil the first twenty minutes of baking to prevent over-browning of the edges.
  • Substitute 3 tablespoons of quick-cooking tapioca for flour, if desired.
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Reviews

23
  1. 30 Ratings

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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. Be...

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 ...

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...