Rosemary Cherry Pie Recipe – Pick them then eat them!

Oregonians are known for resourcefulness and a love of growing and harvesting their own food. With the cherry season upon us many locals are making the trek to their own backyards to pick the

delicious fruit and enjoy the bounty of the trees. In honor of the season, we’d like to share a favorite fresh cherry pie recipe that’s sure to get you in the mood for cherry picking (and Rosemary for that matter). But first, why all the cherry trees in Portland.

Cherry Trees in Portland

The Pacific Northwest is an ideal climate for growing cherries having a similar latitude to that of Japan. Both sweet and tart cherries are available – depending on your preference. Keep in mind it will take about 4 years for a tree to begin producing cherries, a dwarf tree only 3. When it does begin to produce, expect 30 – 50 quarts from a regular tree and 10-15 quarts from a dwarf cherry tree. Choose a sunny place in the yard, that has good air circulation and deep, well-drained soil.

A note on picking cherries: The last few days on the tree make the cherry so much sweeter. Don’t pick until the color is fully developed – red, yellow, or black.

Now onto the good part  – the recipe!

Rosemary Cherry Pie


For the Filling

  • 4 cups tart cherries
  • ¼ cup Cornstarch
  • 1 cup sugar
  • 2 inch sprig of fresh Rosemary
  • Double Crust Pastry for a 9 inch pie

Preheat oven to 400 degrees.

Use two store-bought crusts (makes this recipe so easy!) or roll out half of a homemade crust and place in a 9-inch pie pan. Roll out the top crust and set aside or simply pull the second store-bought crust out of the pan to flatten for the top of the pie.

Pit the cherries with a cherry pitter or if you don’t have a cherry pitter, try using a chopstick to push the pits out.

Place cherries and a fresh rosemary sprig in a pan over medium heat and cover; heat until the cherries release their juice and come to a simmer stirring often, about 10 to 15 minutes.

Combine the sugar and cornstarch in a bowl and whisk until smooth; Remove the rosemary sprig from the cherries, drop the heat to low and pour the dry mixture into the hot cherries and juice, stirring thoroughly. Bring to a simmer, and cook until the sugar and cornstarch is dissolved and the filling has thickened, about 2 minutes; remove from heat.

Turn the filling into the crust-lined pie pan and cover with the top crust, flute edges and cut vents in top.

Place on a cookie sheet and bake for 50 minutes until the crust is golden brown. Enjoy and repeat!

Caring for Cherry Trees in Portland

Have a cherry tree that’s not looking so good? Let our certified arborists come to your property to do an assessment. We manage both commercial and residential properties all across the Portland area. See our previous post about a lot of trees at Reed College to get an idea of how big a property we are able to care for, but don’t shy away if you own a small property either. We love caring for all trees and plants and always offer a free quote.

Pie by Minette Layne (originally posted to Flickr as Coast to coast) [CC BY-SA 2.0], via Wikimedia Commons
Cherries by charros2006 (Flickr) [CC BY-SA 2.0], via Wikimedia Commons

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