- 2 cups pitted fresh dark sweet cherries, such as Bing or Lambert
- 1/3 cup bottled cherry juice
- 1/4 teaspoon almond extract
- 1/3 cup brown sugar
- 1/3 cup white sugar
- 1/4 cup all-purpose flour
- 1 pastry for a double-crust 9-inch pie
- 1 tablespoon butter, cut into small chunks
- Preheat oven to 425 degrees F (220 degrees C).
- 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.
- 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.
- 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.
03/28/2017
recipepes.com
sweet washington cherry pie, recipe
PT15M
PT1H
5
455 calories
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