Sweet Washington Cherry Pie

Prep Time:
40 mins

Cook Time:
35 mins

Additional Time:
15 mins

Total Time:
1 hr 30 mins

Servings:
6

Yield:
1 (9-inch) pie

Ingredients

Directions

Preheat the oven to 425 degrees F (220 degrees C).

Combine cherries, cherry juice, brown sugar, white sugar, flour, and almond extract in a large bowl until sugar has dissolved. Set aside while preparing pastry dough, about 15 minutes.

Place bottom crust in a 9-inch pie plate; fill with cherry filling and dot with butter. Place top crust over filling; crimp edges to seal. Cut several steam vents in top crust with a paring knife. Cover pie edges with aluminum foil during the first 20 minutes of baking to prevent browning too quickly.

Bake in the preheated oven until filling is bubbling and thick, and crust is browned, 35 to 40 minutes. Cool before serving.

Cook’s Note

Substitute 3 tablespoons quick-cooking tapioca for flour, if desired.

I've learned to watch for the pie to appear as if it's "breathing" — the center gently rises and falls, much like a person's breath. It's a great way to tell when the pie is done.

Nutrition Facts (per serving)