Fresh Cherry Pie Recipe


National Cherry Pie Day is in February, but now is the time to enjoy the same fabulous flavor and sweet luscious juice up to a full month earlier with our popular Blonde Rainier Cherries. To stretch the season, our fruit experts have tracked down and reserved the pick of a limited crop from a few specialty orchards in Idaho. Note to cherry lovers: Reserve yours now. Available June 19-28. Our other cherries will be available July 3-12.

Cherry pie is typically associated with North America, but also can be popular in Germany and Austria. It is most commonly enjoyed during Canada Day on July 1 and America’s Independence Day on July 4. The secret to the best cherry pie is using the freshest cherries possible. Hale Groves will guarantee that.

Prep time: 40 minutes
Cook time: 50 minutes
Yield: 8 to 10 servings

4 cups pitted fresh sweet cherries, such as Rainier (about 21/2 pounds)
3/4 cup granulated sugar
1/4 cup cornstarch
1 teaspoon fresh lemon juice
1 teaspoon almond extract
1 pastry for a double-crust 9-inch piecrust
1 tablespoon butter, cut into small pieces
1 egg, lightly beaten, plus 2 tablespoons water
2 tablespoons granulated sugar.

  1. Preheat oven to 425°F.
  2. In a large bowl, combine cherries, sugar, cornstarch, lemon juice and almond extract.
  3. Roll out half of chilled dough on a floured work surface to a 13-inch round. Gently place dough in 9-inch pie pan, unrolling it over the pan or by folding it into quarters and unfolding in the pan. Trim edges to a half-inch overhang.
  4. Spoon cherry filling into pie crust, discarding most of the liquid. Top with butter pieces.
  5. Roll out remaining dough into a 12-inch round on a lightly floured surface, leaving a 1-inch overhang. Fold the overhang under the bottom crust, pressing the edges to seal, and crimp edges. Brush egg wash over piecrust, and then sprinkle with granulated sugar.

Cut slits in top of crust with a sharp knife, forming steam vents, and bake on the middle rack of oven for 25 minutes. Reduce temperature to 350°F, and bake 25 minutes more, or until crust is golden. Allow pie to cool completely on a rack.


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