Serves 8
135 min
Sweet Washington Cherry Pie
Recipe GLPR5660a9b453ccb4
A classic double-crust cherry pie filled with fresh dark sweet Washington cherries, tart cherry juice, and warm spices. The buttery pastry crust and delicate almond extract create the perfect backdrop for the juicy fruit filling.
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Ingredients
1/4 teaspoon almond extract
1/3 cup brown sugar
1 tablespoon butter, cut into small chunks
1/3 cup bottled cherry juice
1 pastry for a double-crust 9-inch pie
1/4 cup all-purpose flour
2 cups pitted fresh dark sweet cherries, such as Bing or Lambert
1/3 cup white sugar
Directions
Preheat your oven to 425°F (220°C).
In a large bowl, combine the pitted cherries, bottled cherry juice, almond extract, brown sugar, white sugar, and all-purpose flour. Mix gently until the sugars begin to dissolve and the ingredients are evenly combined. Let this mixture rest for about 15 minutes to allow the fruit to release its juices.
Remove one portion of the pie pastry and gently fit it into a 9-inch pie dish, allowing the edges to hang slightly over the rim.
Pour the cherry filling and all accumulated juices into the pastry-lined pie dish. Distribute the small chunks of butter evenly over the surface of the filling.
Place the second pastry portion over the filling. Trim any excess pastry, then crimp and seal the edges firmly by pressing with the tines of a fork or your fingertips.
Using a sharp paring knife, carefully cut 3 to 4 small steam vents into the top crust to allow steam to escape during baking.
Bake in the preheated 425°F oven until the crust is golden brown and the filling begins to bubble through the steam vents, approximately 50 to 55 minutes.
Remove the pie from the oven and allow it to cool for at least 10 to 15 minutes before slicing. This resting time allows the filling to set slightly for easier serving.
