Okanagan Cherry Pie
Okanagan cherries baked in a lattice pie with lemon and a touch of almond.
🇨🇦Canada· British Columbia
- Prep
- 45 min
- Cook
- 55 min
- Total
- 100 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 380 kcal
Equipment
- •23 cm pie dish
- •Cherry pitter
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 16 g
- carbs
- 56 g
- protein
- 4 g
- calories
- 380
Instructions
- 1
Line the dish with pastry and chill.
- 2
Toss the cherries with the sugar, cornflour, lemon juice and almond extract; rest 15 minutes.
- 3
Fill the shell and dot with butter.
- 4
Weave a lattice top and seal the edges.
- 5
Bake at 200C for 20 minutes, then 180C for 35 minutes until thick bubbles appear.
- 6
Cool 3 hours before cutting.
Chef's tips
Sweet cherries need the lemon juice; without acid the pie tastes flat.
Ingredient substitutions
- cherries → half sweet and half sour cherries, reducing the sugar
Storage
Keeps 3 days covered.
Common mistakes to avoid
- •Skipping the pitter and leaving stones in
Serving suggestions
Serve with cream
Cooked Okanagan Cherry Pie?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
Recipes using similar ingredients
Use what you already bought for this recipe.
