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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 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

1 review

Test Kitchen Approved

Total Time

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

Makes

8 servings

Updated: 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

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

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.
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.
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 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.

Michigan Cherry Pie

Ingredients

Directions

Nutrition Facts

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