Michigan Cherry Pie Recipe
Michigan Cherry Pie Recipe photo by Taste of Home
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Michigan Cherry Pie Recipe

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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
TOTAL TIME: Prep: 20 min. + chilling Bake: 45 minutes + cooling
MAKES:8 servings
TOTAL TIME: Prep: 20 min. + chilling Bake: 45 minutes + cooling
MAKES: 8 servings


  • Pastry for single-crust pie (9 inches)
  • 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 peel
  • 1/2 teaspoon almond extract
  • 1 cup sugar
  • 1/4 cup cornstarch
  • 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


  1. On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry 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 peel and almond extract. In a small bowl, mix sugar and cornstarch; add to cherry mixture and toss to coat. In a small bowl, mix topping ingredients until crumbly. Transfer cherry filling to pastry-lined pie plate; 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. Yield: 8 servings.
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 wrap and refrigerate 1 hour.
Originally published as Michigan Cherry Pie in Taste of Home Christmas Annual Annual 2016, p163

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