Sweet Washington Cherry Pie Recipe - Allrecipes.com
Sweet Washington Cherry Pie  Recipe
  • READY IN hrs

Sweet Washington Cherry Pie

Recipe by  

"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."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 1 9-inch pie Change Servings
ADVERTISEMENT
  • PREP

    40 mins
  • COOK

    35 mins
  • READY IN

    2 hrs 15 mins

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.
Kitchen-Friendly View

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.
ADVERTISEMENT

Reviews More Reviews

Jul 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!

 
Jul 07, 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!

 
Nov 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.

 
Jul 14, 2012

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 omitted the cherry juice because I was pretty sure the filling would be juicy enough and it was (besides, I didn't have cherry juice on hand). I ended up using 4 cups cherries, 1/3 cup brown sugar, 1/3 cup white sugar, 1/3 cup flour, and some almond extract. No juice and no butter in the filling. I used a 9 inch pie plate like the recipe called for, and it makes more like 10 or 12 servings, not 6. However, it turned out fantastic, and with these amendments, it will earn a permanent spot in my recipe book!

 
Jul 16, 2012

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 freshly pitted dark sweet cherries. Using a Cherry Pitter from Cherrystop.com made short work of the pitting process. I also used my favorite pie crust recipe with the lard and butter. This is the first Cherry Pie that I LOVED! The others are way too tart and runny for my palate. Have made this recipe twice in one week...and I would highly recommend it, especially when fresh cherries are in season and affordable.

 
Jun 01, 2013

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 dissolve the sugars instead of the juice. I baked in a lattice top crust with cinnamon and sugar sprinkled over the top.

 
Aug 05, 2012

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 sweeter than average or people like their pies increadibly sweet but with my 1st pie using this recipe I found it almost too sweet to eat and most of the pie went untouched. My second time using this recipe I halved the amount of each of the sugars and it was perfect. I did use about 1/4 tsp of ground cinnamon in each pie and on my second pie I used a mix of cornstarch and flour, just a personal preference. With the adjustment in sugar and the mixture of thickners this recipe is earning a permanent spot in my recipe box.

 
Mar 17, 2012

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

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 472 kcal
  • 24%
  • Carbohydrates
  • 64.5 g
  • 21%
  • Cholesterol
  • 5 mg
  • 2%
  • Fat
  • 22.4 g
  • 34%
  • Fiber
  • 3.5 g
  • 14%
  • Protein
  • 4.8 g
  • 10%
  • Sodium
  • 331 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

 
ADVERTISEMENT
Go Pro!

In Season

Labor of Love
Labor of Love

End summer with a bang with festive Labor Day recipes.

Healthier Lunches for Kids
Healthier Lunches for Kids

Send them to school with good-for-you food that’s tasty, too.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Related Videos

Cherry Pie with Almond Crumb Topping

Amazing cherry pie or incredible topping for vanilla ice cream? You be the judge.

How to Make Sweet Potato Pie

Watch how to make classic sweet potato pie—it’s far easier than pumpkin.

Rhubarb Cherry Pie

See how to make a sweet and tart fruit pie with cherries and rhubarb.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States