Cherry Pie

The place to eat cherry pie is the upper Midwest – cherry-growing country – where tart ones are harvested, pitted, and put up in five pound batches with one pound of sugar poured atop each batch – a process locally known as five-plus-one filling. The result is intense, a dramatic balance of sweet and tart. It’s never better than when it is in a lard crust, the savory nature of which is an ideal background for cherries’ powerful fruitiness.

Restaurants With This Dish

m. henry


Peach slices peek out from under the rugged pastry crust of a pie slice on a china plate.
Green Acres Farm




White Gull Inn


Twede’s Cafe | Twin Peaks’ Damn Fine Cup of Coffee


Emporium Pies



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