Washington Cherry Pie, Sweet

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.

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.

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