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Michigan Cherry Pie Exps Ppp18 68210 B04 13 2b 3

Michigan Cherry Pie

TOTAL TIME: Prep: 20 min. + chilling Bake: 45 min. YIELD: 8 servings.
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

Ingredients

  • 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 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

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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