Michigan Cherry Pie

Total Time Prep: 20 min. + chilling Bake: 45 min.
Yield 8 servings
Test Kitchen Approved
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

  • Dough for single-crust pie
  • 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

  1. 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.
  2. 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.
  3. 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.

Nutrition Facts

1 piece: 590 calories, 20g fat (12g saturated fat), 50mg cholesterol, 298mg sodium, 99g carbohydrate (65g sugars, 4g fiber), 5g protein.

This tart Michigan cherry pie is delicious with the streusel topping, but is even better crowned with a scoop of vanilla ice cream. —Diane Selich, Vassar, Michigan
Recipe Creator

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