Cherry Pie

Cherries Recipes

From our Kitchen to Yours

As lifelong residents of Oregon’s Hood River Valley, we’ve grown up with plenty of cherries and fresh, healthy produce. We never get tired of our cherries and we have favorite family recipes we’d love to share with you. Our customers share their recipes with us, as well. How do you like to use our cherries? We’d love to hear from you.

New York Times Pork Chops with Brandied Cherries


  • 1 ¾ teaspoons kosher salt, more to taste
  • 1 ½ teaspoon garam masala
  • ½ teaspoon black pepper
  • ¼ teaspoon ground allspice
  • 2 bone-in pork chops, 1 1/2 inches thick, about 1 pound each
  • 1 tablespoon olive oil
  • 1 garlic clove, smashed and peeled
  • 2 tablespoons brandy
  • 2 cups fresh sweet or sour cherries, pitted and halved
  • 4 sprigs thyme, plus thyme leaves for garnish
  • 1 tablespoon unsalted butter
  • ½ teaspoon sherry vinegar or honey, or more to taste (use the vinegar with the sweet cherries, the honey with the sour cherries)


pan with pork chops sprinkled with herbs, surrounded by balsamic cherriesCombine salt, garam masala, pepper and allspice in a small bowl. Rub mixture all over pork chops, covering their entire surface. Let chops rest for 15 to 30 minutes at room temperature, or up to 24 hours, covered, in the refrigerator.

Heat a 10-inch skillet at medium-high. Add oil. Sear pork chops until brown, about 2 to 3 minutes per side. Add garlic to pan, then sear the fatty edges of the chops, using tongs to hold them up, for about 30 seconds to 1 minute each. (Flip the garlic after it browns on one side.) If the pan starts to smoke at any point, lower the heat. Transfer the pork to a plate, and spoon off all but a thin layer of fat from pan. (Leave garlic in the pan.)

Add brandy to pan, let it simmer until the alcohol burns off (about 30 seconds), then add cherries, thyme and 2 tablespoons water. Let simmer for 1 minute.

Move cherries to the sides of the pan and return pork chops to the center so they can make contact with the metal. Cover pan and cook over low heat for about 7 minutes, until meat reaches 130 to 135 degrees on an instant-read thermometer. (Its temperature will rise as it rests.) Transfer the pork to a cutting board and let rest for 5 minutes.

Meanwhile, add butter and vinegar or honey to the pan, stirring until butter melts and coats the cherries. Taste and add more honey or vinegar, and salt as needed. Serve pork with cherries and more thyme on top.

New York Times Farro Pilaf with Balsamic Cherries


  • 8 ounces cherries
  • 1 tablespoon butter
  • 2 tablespoons balsamic vinegar
  • 1 cup farro
  • 1 quart water or stock
  • Salt to taste
  • 1 tablespoon butter (optional)
  • 1 to 2 teaspoons fresh thyme leaves, to taste
  • Freshly ground pepper


bowl of farro pilaf with balsamic cherriesPit the cherries and cut in half.

Heat a medium or large heavy skillet over medium-high heat and add the butter. When the foam subsides, add the cherries and sauté for 1 minute. Add the balsamic vinegar and stir until it evaporates, which should take no more than 1 minute. Transfer the cherries immediately to a bowl so that they don’t overcook or overcaramelize. Set aside.

To cook the farro, place in a bowl or saucepan and cover with boiling water. Let sit for 1 hour, then drain. Return to the pot and add 1 quart water and salt to taste. Bring to a boil, reduce the heat, cover and simmer for 40 to 45 minutes, until the wheat berries have begun to splay. Drain through a strainer and return the farro to the pot. Place a towel across the top of the saucepan and return the lid. Let sit for 10 minutes.

Uncover the farro and stir in the thyme, butter and cherries. Add pepper to taste, and serve.



Makes one 9-inch Bundt

2 cups (400g) sugar
4 ounces (225g) unsweetened chocolate
1 teaspoon instant espresso powder (or instant coffee powder)
1/2 cup (115g) unsalted butter, plus more for greasing the pan
2 cups (260g) gluten free flour blend (I used Cup4Cup) or all purpose flour plus more for dusting the pan
2 teaspoons baking soda
1 teaspoon baking powder
1 1/2 teaspoons salt
1 cup buttermilk, at room temperature
2 large eggs, at room temperature
1 teaspoon vanilla
Hood River Cherry Company cherries
1 cup full fat or 2% Greek Yogurt
1/2 cup heavy cream
2-4 tablespoons sugar, to taste
1/2 cup chopped cherries
1/2 teaspoon vanilla extract


Preheat the oven to 375ºF and arrange a rack in the center of the oven. Butter and flour a 9-inch tube pan.

In a 2- to 3-quart pot, mix the sugar, unsweetened chocolate, butter, espresso, and 1 cup of water together. Place over medium heat and stir occasionally until all of the ingredients have melted and are mostly emulsified. Let cool slightly off of the heat.

Whisk the flour, baking soda, baking powder, and salt together.

When the chocolate mixture has cooled a bit, whisk in the buttermilk, vanilla, and eggs. Gently whisk in the dry ingredients, being careful to not overmix.

Pour the batter into the tube pan and bake until a skewer inserted in the center comes out clean, about 30 to 35 minutes. Let the cake cool for 10 minutes, then remove from the pan and cool on a rack.

Just before serving, whisk the yogurt, cream, sugar, and vanilla together until light and fluffy. Fold in the cherries. Taste the mixture and add a bit more sugar if desired.

Let the cake cool completely then slice and serve with fresh HRCC cherries!

Find the full blog post at Apt. 2B Baking Co. here.



Makes 4 cups

1 pound Hood River Cherry Company Bing cherries, pitted and stems removed
1/2 cup water
1/2 cup honey (or your desired sweetener)
1 teaspoon vanilla extract, store-bought or homemade
pinch of nutmeg
1 cinnamon stick
1 strip of orange peel
1 cup bourbon (or any favorite whiskey)


Place the cherries in two clean pint-sized mason jars (or one large quart-sized mason jar).  Set aside.

In a medium saucepan over medium-high heat, whisk together the water, honey, vanilla extract and honey until combined.  Gently stir in the cinnamon strip and orange peel.  Continue heating, stirring occasionally, until the mixture reaches a simmer.  Reduce heat to medium-low, and continue simmering for another 10 minutes for the flavors to meld.

Remove from heat, and strain out the cinnamon stick and orange peel.  Slowly add in the bourbon, and stir to combine.

Pour the bourbon mixture evenly over the cherries, then let the mixture cool completely to room temperature.  Secure the lids on the mason jars, give them a shake, and refrigerate for at least 3 days before using.  The recipe should last for up to 2-3 months.

Find the full blog post at Gimme Some Oven here.



Makes 8 servings

4 ounces (115g) unsalted butter, at room temperature
1/2 cup (100g) sugar
2 large eggs, at room temperature
1 cup (130g) almond flour
2 teaspoons dark rum or 2 teaspoons vanilla extract
1/8 teaspoon almond extract
big pinch of salt
About 16 ounces of Hood River Cherry Company cherries
One prebaked 9- 10-inch (23cm) tart shell, cooled
Strained cherry jam for glazing, if desired


Preheat the oven to 375ºF (190ºC).

Make the frangipane by beating the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment until fluffy – about 1 minute on high speed. Add the eggs one by one, stopping the mixer and scraping down the sides of the bowl after adding each.

Remove the bowl from the mixer and stir in the almond flour, then the rum or vanilla extract, almond extract, and salt. Spread the frangipane in the cooled tart dough. Slice the cherries in half. Press the slices into the frangipane in concentric circles.

Bake for 30-35 minutes, or until the tart is golden brown across the top. Let cool, then brush lightly with cherry jam, if desired. If it’s not liquid enough to brush on, warm the jam gently in a small saucepan.

Serving: Serve warm or at room temperature by itself, with whipped cream, or a favorite ice cream.

Storage: Once baked, the tart will keep for 2-3 days at room temperature.

Sweet Cherry Sangria


2 Bottles Red Wine
1 cup brandy
1 cup freshly squeezed orange juice
1 cup orange liqueur
2 cups pitted fresh cherries
2 oranges sliced


Combine all ingredients and let chill for 24 hours. Serve over ice.

Grandma Lela’s Homemade Sweet Cherry Pie


  • 2 ½ cups all-purpose flour, plus extra for rolling
  • 1 cup (2 sticks or 8 ounces) unsalted butter, very cold, cut into ½ inch
  • 1-teaspoon salt
  • 1-teaspoon sugar
  • 6-8 Tbsp. ice water

For pie filling:

  • 4 cups pitted and halved fresh Hood River Cherry Company cherries
  • 2 tablespoons water
  • 2 tablespoons Kirsch or water
  • 2 tablespoons lemon juice
  • ¾ cup sugar
  • ¼ cup cornstarch


  • 1 egg, beaten
  • Sugar, for sprinkling


In the bowl of a food processor, mix together the flour, sugar and salt. Pulse to combine. Add butter; pulse until mixture resembles coarse meal, leave a few pieces of butter remaining.

Sprinkle with ¼ cup ice water. Pulse until dough is crumbly but holds together when squeezed with fingers. Try not to over process.

Remove the dough from the food processor and roll it into two balls. Flatten into a disk and place both in plastic bag in the fridge to chill.

After chilling, preheat oven to 400 degrees. On a floured piece of parchment paper, roll one disk of dough to a 14-inch round. Wrap dough around pin; unroll over a 9-inch pie plate. Press down on dough in bottom of pie plate. Next roll out the other disk and set aside to cover pie with.

For pie filling: Combine all ingredients in a small pot. Bring to a boil and then lower heat. Stir frequently for about ten minutes until the mixture appears jelly-like. Remove from heat and allow cooling.

Pour pie filling into pie dish and cover the top with extra rolled out dough. Press the crust to seal. Using a pastry brush, lightly brush top of dough with egg wash.

Bake for 50-60 minutes, or until done. Cool until just warm, and enjoy with your favorite vanilla ice cream or whipped cream!

Very Cherry Cobbler


  • 2 cups water
  • 3 tablespoons cornstarch
  • 2 pounds (6 cups) pitted fresh Hood River Cherry Company cherries
  • 1/4 cup sugar
  • 1/2 teaspoon salt

Biscuit topping:

  • 1 3/4 cups all-purpose flour
  • 3 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/8 teaspoon salt
  • 1 cup heavy cream
  • Milk or cream for brushing on biscuits
  • Sugar for sprinkling on biscuits


In large saucepan, stir together water and cornstarch. Add cherries, sugar, lemon peel, and salt. Bring to a boil over medium heat. Cook 5 minutes, stirring until mixture thickens and becomes clear. Transfer fruit mixture to shallow 1-1/2 quart baking dish, set aside.

To make biscuits; combine flour, sugar, baking powder, and salt in medium bowl. In a separate bowl, beat heavy cream until soft peaks form. Add cream to dry ingredients, mix with fork until mixture begins to hold together. Transfer to lightly floured surface; knead 10 times or until smooth dough forms. Roll or pat out to 3/4-inch thick circle.

Place on top of fruit mixture. If preferred, topping can be cut with a biscuit cutter into 6 biscuits. Brush topping with milk or cream and sprinkle with sugar. Bake at 425°F for 15 to 20 minutes or until biscuits are browned and fruit is bubbling. Cool slightly before serving.

*recipe courtesy of NW cherries/Washington State Fruit Commission

Cherry and Hazelnut Salad


  • 1 pound fresh Hood River Cherry Company cherries, pitted and sliced
  • 6 cups mixed greens
  • 3/4 cups crumbled blue cheese
  • 1/2 cup chopped toasted hazelnuts
  • 1/3 cup vinaigrette salad dressing (homemade or purchased)


In a large bowl, combine HRCC cherries, mixed greens, blue cheese and toasted hazelnuts. Drizzle salad with vinaigrette and toss.