Washington Cherry Pie

Preheat your oven to 425°F (220°C) and prepare a pie crust in a pie dish, then set it aside.

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Pit and halve 4 cups of fresh Washington cherries, and toss them with 1 cup of granulated sugar, 1/4 cup of cornstarch, and a splash of lemon juice.

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Transfer the cherry mixture into the prepared pie crust, spreading it evenly.

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Dot the cherry filling with 2 tablespoons of cold butter, cut into small pieces.

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Roll out another pie crust and place it over the cherry filling, sealing and crimping the edges.

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Make several slits in the top crust to allow steam to escape during baking.

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Bake for 45-50 minutes or until the crust is golden brown and the filling is bubbly. Let it cool before serving slices of this classic Washington cherry pie, perhaps with a scoop of vanilla ice cream on top.

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