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.
Ingredients
- pitted fresh dark sweet cherries, such as Bing or Lambert: 2 cups
- bottled cherry juice: 0.33333 cup
- almond extract: 0.25 tsp
- brown sugar: 0.33333 cup
- white sugar: 0.33333 cup
- all-purpose flour: 0.25 cup
- pastry for a double-crust 9-inch pie: 1 piece
- butter, cut into small chunks: 1 Tbsp
Metric Conversion
Stages of cooking
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Preheat oven to 425 degrees F (220 degrees C).
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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.
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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.
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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.
