Michigan Cherry Pie
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
Reviews
Could you use drained canned cherries and the dried cherries?
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.