Sweet Washington Cherry Pie Recipes

Steps:

• 1. Preheat oven to 425°F (220°C).
• 2. In a bowl, mix the cherries, cherry juice, almond extract, brown sugar, granulated 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 vets into the top crust with a sharp paring knife. Line edges of crust with foil (to prevent over browning).
• 4. Bake at 425° for 25 minutes. Remove foil, and bake another 15 minutes or until filling is bubbling and top crust is lightly browned. Allow to cool before serving.

Steps:

• Preheat oven to 400 degrees, with rack in lowest position. On a floured piece of parchment paper, roll one disk of dough to a 14-inch round. Wrap dough around rolling pin; unroll over a 9-inch pie plate. Gently fit into bottom and sides of plate (do not stretch dough). Using kitchen shears, trim dough to a 1-inch overhand all around. In a large bowl, combine cherries, granulated sugar, cornstarch, and lemon juice; toss until cherries are coated. Pour into prepared bottom crust.
• On a floured piece of parchment paper, roll second disk of dough to a 14-inch round. Cut into eight 1 1/2-inch-wide strips; discard the shortest two. Weave strips over filling to form a lattice (see photo, page 28). Using kitchen shears, trim strips so they hang over rim by 1 inch. Tuck strips under rim of bottom crust; press to seal. Crimp with a fork all around the edge.
• Using a pastry brush, lightly brush lattice with egg wash, and sprinkle with turbinado sugar.
• Place pie on a rimmed baking sheet. Bake until filling is bubbling rapidly all over, 60 to 70 minutes (tent with aluminum foil when crust starts to brown, about 40 minutes). Transfer pie to a wire rack, and let cool to room temperature, at least 3 hours.

Steps:

• In a bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until a ball forms. Divide dough in half so that one ball is slightly larger than the other. Roll out larger ball to fit a 7-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge. , For filling, combine sugar with cornstarch in a microwave-safe bowl. Drain cherries and reserve 2 tablespoons juice. Stir in cherries; reserved juice, lemon juice and almond extract. Microwave on high for 2-3 minutes until mixture comes to a boil and is thickened, stirring occasionally. Pour into crust. Dot with butter., Roll out remaining pastry to fit top of pie. Place over filling. Flute edges. Cut slits in pastry. , Bake at 400° for 15 minutes. Reduce heat to 350° and bake 25-30 minutes longer or until golden brown. Cool on a wire rack.