Michigan

Cherry Pie

Michigan produces 75% of America's tart cherries, with Traverse City crowned the Cherry Capital of the World. This classic double-crust pie celebrates those ruby-red Montmorency cherries with a touch of almond and a perfectly flaky crust.

1 hr 15 min 8 servings Fruit Pie Classic American

Equipment Needed

  • 🥧 9-inch pie dish
  • 🔪 Pastry cutter or food processor
  • 📏 Rolling pin
  • 🥣 Large mixing bowl
  • 🧊 Wire cooling rack
  • 🍃 Pastry brush

Instructions

  1. 1

    Make the Pie Crust

    Combine flour, salt, and sugar in a large bowl. Cut in cold butter using a pastry cutter until mixture resembles coarse crumbs with some pea-sized pieces. Add ice water 1 tablespoon at a time, mixing until dough just comes together. Divide in half, flatten into disks, wrap, and refrigerate for at least 1 hour.

  2. 2

    Prepare the Cherry Filling

    If using frozen cherries, thaw and drain, reserving 1/2 cup juice. In a large bowl, combine cherries with sugar, cornstarch, salt, almond extract, and vanilla. If using fresh cherries, let macerate for 15 minutes to release juices.

  3. 3

    Roll Out Bottom Crust

    On a floured surface, roll one dough disk to a 12-inch circle. Carefully transfer to a 9-inch pie dish, pressing gently into corners. Trim overhang to 1/2 inch. Refrigerate while preparing top crust.

  4. 4

    Create Lattice Top

    Roll second disk to 12-inch circle. Cut into 3/4-inch strips. For traditional lattice, lay half the strips across the pie, then weave remaining strips perpendicular, lifting alternating strips as you go.

  5. 5

    Preheat Oven

    Preheat oven to 425°F (220°C). Position rack in lower third of oven. Place a baking sheet on the rack below to catch any drips.

  6. 6

    Fill and Assemble

    Pour cherry filling into prepared bottom crust. Dot with butter pieces. Apply lattice top, pressing ends to bottom crust edge. Fold overhang under and crimp decoratively. Refrigerate 15 minutes.

  7. 7

    Apply Egg Wash

    Brush lattice and edges with beaten egg. Sprinkle generously with coarse sugar for a sparkly, crunchy finish.

  8. 8

    Bake the Pie

    Bake at 425°F for 20 minutes. Reduce heat to 375°F (190°C) and continue baking 35-45 minutes until crust is deep golden and filling bubbles through lattice. Cover edges with foil if browning too quickly.

  9. 9

    Cool Completely

    Remove from oven and cool on wire rack for at least 3 hours. The filling needs this time to set properly. Cutting too early will result in runny filling.

  10. 10

    Serve

    Serve at room temperature or gently warmed. Top with vanilla ice cream or fresh whipped cream. Best enjoyed within 2 days.

Tips & Variations

Cherry Selection

Montmorency cherries are the gold standard for pie. Their bright tartness balances perfectly with sugar. Avoid sweet Bing cherries which become cloying when baked.

Thickener Options

Cornstarch creates a glossy, clear filling. For a more rustic look, use tapioca flour which handles freezing better if making ahead.

Frozen Cherries

Frozen cherries work beautifully year-round. Don't thaw completely - partially frozen cherries are easier to work with and help keep the bottom crust from getting soggy.

Almond Enhancement

Almonds and cherries are natural partners (they're in the same botanical family). Add 1/4 cup sliced almonds to the filling for extra texture.

Double Crust Alternative

For a crumb-topped variation, skip the lattice and top with a streusel of butter, flour, oats, brown sugar, and sliced almonds.

Traverse City Tradition

Visit the National Cherry Festival in July for the ultimate Michigan cherry experience. Local bakers compete for the title of best cherry pie!