Michigan Cherry Pie
Total TimePrep: 20 min. + chilling Bake: 45 minutes + cooling
- 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
- 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
- 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 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 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.
Test Kitchen Tips
Nutrition Facts1 piece: 590 calories, 20g fat (12g saturated fat), 50mg cholesterol, 298mg sodium, 99g carbohydrate (65g sugars, 4g fiber), 5g protein.
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.