Sweet Washington Cherry Pie

Sweet Washington Cherry Pie

Jill 1

"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."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


2 h 15 m servings 472 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  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.


  • 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.



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...

I had fresh sweet cherries and this is one of the few cherry pie recipes that don't use sour cherries or canned cherries. Like another reviewer, I also doubled the cherries to about 4 cups. I ...

Fantastic recipe when you have FRESH cherries, not the canned variety. The only substitution I made was using Amaretto in place of the cherry juice and extract. And I used closer to 4 cups of ...

Everyone loved this pie. Like others, I also used 4 cups of cherries. I kept the sugars and flour the same, doubled the almond extract, added a little cinnamon, and added just enough water to ...

I was so happy to find this recipe because most cherry pie recipes out there are for sour cherries and my 6 trees are various types of sweet cherries. I'm not sure if it's that my cherries are s...

Loved the flavor, but it was a little to runny...I will try to thicken it up next time.

I'm with the consensus!! This pie was soooo good and a sweet cherry pie recipe is not easy to find. I make my pies with Ruth's Grandma's crust from this site and I seduce my fiancé with them.