Michigan Cherry Pie

Name: Michigan Cherry Pie
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 8 servings.
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 peel; 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

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 peel
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

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.
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.
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.

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.

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.

Nutrition Facts

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

Originally published as Michigan Cherry Pie in Taste of Home Christmas Annual 2016

Reviews

My Review

Click stars to rate

Average Rating:

annie1992

Oct 3, 2017

Using two kinds of cherries, both fresh and dried, adds flavor and texture to this pie. I like the struesel filling too, it adds some crunch and a little extra sweetness in case those cherries are really tart. Warm, it's good with ice cream. AFter it cools, whipped cream is really nice too.