americandessert
Michigan Cherry Pie
Tart Michigan cherries in flaky double-crust pie.
Prep
20 min
Cook
50 min
Servings
8
Difficulty
Medium
★★★★★
4.8(2,100 ratings)#cherry#pie#michigan#dessert#fruit
About This Recipe
Summer in a pie — tart, juicy Michigan cherries with just enough sugar to balance, baked in a buttery double crust until the filling bubbles up through the vents.
Ingredients
Serves 8
- 2pie crusts(homemade or store-bought)
- 1 kgfresh or frozen Michigan cherries
- 150 gsugar
- 2 tbspflour
- 1 tbsplemon juice
- ¼ tspalmond extract
- 1egg(for egg wash)
- 1 tbspwater(for egg wash)
Instructions
- 1
Pit cherries
If using fresh, pit cherries. If frozen, thaw partially.
- 2
Make filling
Toss cherries with sugar, flour, lemon juice and almond extract. Let sit 15 minutes.
- 3
Line pan
Place one crust in 23cm pie pan.
- 4
Fill and top
Add cherry filling. Top with second crust. Seal edges, cut vents. Egg wash the top.
- 5
Bake
Bake at 200°C for 45-50 minutes until crust is golden and filling bubbles through vents.
Pro Tips
- →
Use tart cherries for best flavor.
- →
Pit cherries over a bowl to catch precious juice
- →
Chill dough before rolling for easier handling
Variations
- •
Mix with blueberries for cherry-blueberry pie.
- •
Make a no-sugar version with stevia or monk fruit.
- •
Create a crumb-topped version instead of double crust.
- •
Add a vanilla ice cream layer before sealing crust.
Storage
Keeps 3 days at room temperature.
History & Origin
Michigan Cherry Pie celebrates Michigan's position as the nation's leading tart cherry producer. Cherries have been grown in Michigan since the 1850s, particularly around the Leelanau Peninsula. This pie became iconic Michigan cuisine, representing agricultural heritage and the beauty of seasonal, local ingredients.
Frequently Asked Questions
What's the difference between sweet and tart cherries?
Sweet cherries are larger and eaten fresh; tart cherries are smaller and best for baking. Tart cherries have more acidity, which balances sweetness and creates complex flavor in pie.
Can I use frozen cherries?
Yes! Frozen tart cherries are perfect and often available year-round. Thaw them partially before making the filling. They work as well as fresh.
How do I prevent a soggy bottom crust?
Blind bake the crust for 10 minutes, brush with egg white, then fill and bake. Or place a baking sheet on the lower oven rack to catch drips.
What does almond extract do?
Almond extract adds subtle depth that complements cherry flavor beautifully. Don't skip it — just ¼ teaspoon creates magic.
Nutrition Facts
Per serving (200g) · 8 servings total
Calories340kcal
Protein2g
Carbohydrates50g
Fat15g
Fiber2g
Protein2g
Carbs50g
Fat15g
Time Summary
Prep time20 min
Cook time50 min
Total time70 min
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