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Michigan Cherry Pie

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Total Time
Prep: 20 min. + chilling Bake: 45 min.

By Taste Of Home Editorial Team

Recipe by Diane Selich, Vassar, Michigan

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Nov. 29, 2022

This tart Michigan cherry pie is delicious with the streusel topping but even better crowned with a scoop of vanilla ice cream. —Diane Selich, Vassar, Michigan

Pastry for single-crust pie (9 inches): Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic and refrigerate 1 hour.
Test Kitchen Tips
  • A piping or pastry tip can double as a cherry pitter. Just press the tapered end of the tip into the stem end of the cherry and the pit pops out the other side!
  • For a quick cherry crumble, skip the pastry crust and double your topping ingredients. And for a cherry crisp, add 1/2 to 3/4 cups of chopped toasted nuts.

    • Watch How to Make Michigan Cherry Pie

    Test Kitchen Approved

    Michigan Cherry Pie

    0 | 0 Reviews Add your review
    Yield: 8 servings
    Prep: 20 min
    Cook: 45 min
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    Ingredients

    • Dough for single-crust pie
    • 5 cups frozen pitted tart cherries, thawed and drained, or fresh tart cherries, pitted
    • 1-1/4 cups dried cherries
    • 1 tablespoon lemon juice
    • 1/2 teaspoon grated lemon zest
    • 1/2 teaspoon almond extract
    • 1 cup sugar
    • 1/4 cup cornstarch
    • topping:
      • 3/4 cup old-fashioned oats
      • 1/2 cup all-purpose flour
      • 1/2 cup packed brown sugar
      • 1/3 cup butter, melted
      • 1/4 teaspoon salt
      • Vanilla ice cream, optional
    Text Ingredients

    Directions

    1. On a lightly floured surface, roll pie dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes.
    2. Meanwhile, preheat oven to 375°. In a large bowl, toss tart and dried cherries with lemon juice, lemon zest and almond extract. In a small bowl, mix sugar and cornstarch; add to cherry mixture and toss to coat. In a small bowl, mix 5 topping ingredients until crumbly. Transfer cherry filling to crust; sprinkle topping over filling.
    3. Bake on a lower oven rack 45-55 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. If desired, serve with ice cream.

    Nutrition Facts

    1 piece: 590 calories, 20g fat (12g saturated fat), 50mg cholesterol, 298mg sodium, 99g carbohydrate (65g sugars, 4g fiber), 5g protein.
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