The Pacific Northwest is a cherry lover’s paradise! There are so many different varieties. During June, July, and August, the local farm stands have a different kind every time I go by: dark red Bing, Chelan, lapin, Skeena and Sweetheart cherries, plus blushed yellow Rainier cherries. The guy at the stand only knows they’re this week’s Northwest cherries. The ones pictured are a deep burgundy color, juicy, mild, and sweet.
Our cherry pie recipe features our favorite fruit pie crust, tender and flaky, based on half butter and half cream cheese for a rich flavor, and sweetened with a little sugar. It’s filled with fresh Northwest cherries in a thick silky chiffon sauce. Follow our step-by-step instructions, and you will smell the wonderful aroma of one of these coming out of your oven sooner than you think!