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.
Preparation Time
40 mins
Cooking Time
35 mins
Total Time
1 hr 15 mins
Calories
472 Calories
Recipe Instructions
Step 1
Preheat oven to 425 degrees F (220 degrees C).
Step 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.
Step 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.
Step 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.
Ingredients
⅓ cup white sugar
¼ teaspoon almond extract
¼ cup all-purpose flour
⅓ cup brown sugar
1 pastry for a double-crust 9-inch pie
1 tablespoon butter, cut into small chunks
2 cups pitted fresh dark sweet cherries, such as Bing or Lambert
