Washington Cherry Pie

Nothing compares to fresh cherry pie. This Washington Cherry Pie is simple and classic, sure to become a staple on your summer to-do list. This pie uses the recipe for Our Favorite Piecrust.

Washington Cherry Pie with Vanilla Bean
Makes 1 (9-inch) pie
  • 5 to 6 cups fresh sweet cherries, pitted
  • ⅔ cup (133 grams) granulated sugar
  • ½ cup water
  • ¼ cup (32 grams) cornstarch
  • 2 tablespoons fresh lemon juice
  • 1 vanilla bean, split lengthwise, seeds scraped and reserved
  • Our Favorite Piecrust
  • 1 large egg, lightly beaten
  • 2 tablespoons (24 grams) turbinado sugar
  1. In a medium saucepan, combine cherries, granulated sugar, ½ cup water, cornstarch, lemon juice, and vanilla bean seeds over medium-high heat. Stir gently to combine. Bring to a boil, and reduce heat to low. Cook until thickened, stirring frequently, being careful not to crush cherries, about 10 minutes. Remove from heat, and let cool.
  2. Preheat oven to 375°F.
  3. On a lightly floured surface, roll half of dough into a 12-inch circle. Transfer to a 9-inch pie plate, pressing into bottom and up sides. Trim dough to ½ -inch beyond edge of plate. Spoon cherry filling into dough.
  4. On a lightly floured surface, roll remaining dough into a 12-inch circle. Cut dough into strips of varying widths. Place dough strips on pie in a lattice design. Trim dough strips, fold edges under, and crimp as desired. Brush dough with beaten egg, and sprinkle with turbinado sugar. Place pie on a baking sheet.
  5. Bake until golden brown and bubbly, 40 to 50 minutes. Let cool for at least 2 hours before slicing.



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