Sweet Tooth Friday: Pacific Northwest Bing Cherry Pie

by Allison @ Alli 'n Son on July 28, 2011

While I’m neck-deep in baby boy snuggles, and more sleep deprived than I ever imagined, my sweet and awesome friend Angie is helping fill in my blogging days. Please welcome her and her drool-worthy recipe for this week’s Sweet Tooth Friday

We had an early 4th of July party at our house. Family, friends, and food. Lots of food. And of course, the food was all left behind for us to determine what to do with it when we were going to leave for 3 days. One of the items left behind was a MOUNTAINOUS pile of cherries. And I don’t like cherries. I do like cherry pie though, so I thought I would see what I could figure out.

I searched through several very old cookbooks. Cookbooks that I received after my grandfather passed away and the contents of his house were dispersed. I asked my mom and my sister-in-law for help, as they are both way better bakers than I am. No one knew what to do with bing cherries, as they only make pies with sour cherries. Hmmmmm…so, I trusted the next best thing: the interwebs. I found several different recipes, but decided to put my trust in this one, Pacific Northwest Bing Cherry Pie.

It was easy enough to make, if you don’t mind the pitting of cherries. I didn’t think I would, but then I had a horrible flashback to the worst summer job I’ve ever had. And the pie looked lovely when it was finished. But I didn’t like it. And I pinpointed the exact ingredient that made me severely dislike this creation of mine. Almond flavoring. Who knew I hated the stuff so much? So, I’m modifying the recipe a bit. If I had more cherries, I might try it again, somewhere around Thanksgiving.


Pacific Northwest Bing Cherry Pie


  • 2 9-inch pie crusts (I used the store brand refrigerated kind, right next to the Pillsbury shells): follow the package directions for a 2 crust pie
  • 5 – 6 cups pitted bing cherries
  • 2 T. fresh orange juice
  • 2 T. fresh lemon juice
  • 2 T. cornstarch
  • 1 c. to 1 ½ c. sugar (depending on the sweetness of the cherries and your taste)
  • ¼ t. ground cinnamon
  • pinch of salt
  • 1 T. grated orange zest
  • 1 ½ T. cold unsalted butter, cut into small pieces


  1. Preheat the oven to 450°F
  2. Place the cherries in a large bowl. Mix orange and lemon juices with the cornstarch, then combine with sugar, cinnamon and salt. Toss with the cherries. Let rest for 15 minutes.
  3. Add the orange zest; toss well.
  4. Line a 9-inch pie plate with one crust and prick all over with a fork.
  5. Spoon the cherry filling evenly into the crust and dot all over with butter.
  6. Cover with a top crust and moisten the crusts where they meet with water, then turn the top crust under the bottom and flute the edge.
  7. Cut a few slits in the top to allow steam to escape.
  8. Bake pie in center of the oven for 10 minutes at 450°F. Reduce heat to 350°F and bake another 45 to 55 minutes, or until the crust is nicely golden. (I baked mine on a foil-lined cookie sheet just in case of spillage.)
  9. Let cool on a rack before serving warm or at room temperature.
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