VegetarianMontana Orchard Baking cuisine Desserts

Flathead Cherry Pie

Name: Flathead Cherry Pie
Prep time: 40 min
Cook time: 55 min
Total time: 1 h 35 min
Yield: 8 servings
Cuisine: Montana Orchard Baking
Ingredients: 2.5 cup All-purpose flour; 1 cup Butter; 0.5 cup Ice water; 1 tsp Salt; 5 cup Fresh Flathead cherries; 0.75 cup Sugar; 3 tbsp Cornstarch; 1 tbsp Lemon juice; 0.25 tsp Almond extract

A double-crust pie filled with sweet-tart Flathead cherries, thickened just enough to hold together while the fruit stays bright and juicy. It's a summer staple around Flathead Lake.

🇺🇸United States· Montana

Prep: 40 min
Cook: 55 min
Total: 95 min
Servings: 8
Difficulty: Medium
Calories: 380 kcal

Equipment

•Rolling pin
•9-inch pie dish

Nutrition

Per serving, approximate

Calories: 380 kcal
fat: 17
carbs: 55
protein: 4
calories: 380

Instructions

1
Cut the cold butter into the flour and salt. Mix until pea-sized crumbs form.
2
Add ice water a little at a time and mix until dough forms. Divide in half, wrap, and chill for 30 minutes.
3
Toss the pitted cherries with sugar, cornstarch, lemon juice, and almond extract if using.
4
Roll out one dough disc. Fit it smoothly into a 9-inch pie dish.
5
Pour the cherry filling into the crust.
6
Roll out the second disc and place it over the filling. You can also cut it into strips for a lattice top.
7
Trim and pinch the edges to seal. Cut small slits in the top crust if using a solid top.
8
Bake at 400°F for 20 minutes. Lower heat to 350°F and bake 30-35 minutes more until golden and bubbling.
9
Let the pie cool for at least 2 hours before slicing.

Chef's tips

Pit the cherries over a bowl to catch the juice. Toss the fruit with cornstarch right before filling so the bottom crust does not get soggy.

Storage

Cover and store at room temperature up to 2 days, or refrigerate up to 5 days.

Reheating

Warm individual slices in a 300°F oven for 10 minutes if desired.

Common mistakes to avoid

•Leaving too much cherry juice in the fruit, which creates a runny filling.
•Forgetting to cut vent slits on a solid top crust, which traps steam and makes the crust soggy.