Dessert: United States – Great Lakes United States (Michigan) – Michigan Cherry Pie

Serving Size: 8

Approximate Time

Prep 1 hr 5 min

Cook 55 min

Additional 2 hrs

Total 4 hrs

Ingredients

- For the crust:
- 2 1/2 cups (312 g) all-purpose flour
- 1 tsp (5 g) kosher salt
- 1 tsp (4 g) granulated sugar
- 1 cup (226 g) unsalted butter, cold, cut into 1/2-inch (1 cm) cubes
- 6-8 tbsp (90-120 ml) ice water, plus more if needed

- For the filling:
- 6 cups (approx. 900 g) pitted Michigan tart cherries (fresh or frozen; if frozen, thawed and drained)
- 1 1/2 cups (300 g) granulated sugar
- 1/3 cup (40 g) cornstarch
- 1/4 tsp (1.5 g) fine salt
- 1 tbsp (15 ml) fresh lemon juice
- 1/2 tsp (2.5 ml) almond extract (optional, traditional in many Michigan recipes)
- 2 tbsp (28 g) unsalted butter, cut into small pieces

- For assembly/finish:
- 1 large egg, beaten with 1 tbsp (15 ml) water (egg wash)
- 1 tbsp (15 ml) coarse sugar or granulated sugar for sprinkling (optional)
- Vanilla ice cream for serving (optional)

Instructions

Short Description:
A classic Michigan cherry pie made with bright, tangy Michigan-grown tart cherries, a flaky double pie crust formed into a traditional lattice, and often served warm with a scoop of vanilla ice cream.

Regional Notes:
This variation highlights Michigan-grown tart cherries (often Montmorency or similar varieties) for a bright, tangy filling. The pie is commonly finished with a lattice top to show the cherry filling and is traditionally served warm with vanilla ice cream, emphasizing the state's cherry harvest flavor.

1. Make the crust: In a large bowl, whisk together flour, salt, and sugar. Add cold cubed butter and cut in with a pastry cutter or two forks (or pulse in a food processor) until mixture resembles coarse crumbs with pea-sized butter pieces.
2. Add ice water, 1 tablespoon at a time, tossing until dough just comes together when squeezed. Divide dough into two discs, wrap in plastic, and chill at least 1 hour (up to 2 days) before rolling.
3. Preheat oven to 425°F (220°C). Place a rimmed baking sheet in the oven to heat (this helps prevent a soggy bottom).
4. Prepare the filling: In a large bowl combine pitted cherries, sugar, cornstarch, salt, lemon juice, and almond extract (if using). Toss until cherries are evenly coated and cornstarch is fully incorporated. Let sit 10 minutes while rolling crust.
5. Roll out one chilled dough disc on a lightly floured surface to a 12-inch (30 cm) circle for the bottom crust. Fit it into a 9-inch (23 cm) deep-dish pie plate, letting excess hang over the edge. Trim so about a 1/2-inch (1.3 cm) overhang remains.
6. Pour the cherry filling into the prepared crust and dot the filling evenly with the 2 tablespoons of butter.
7. Roll out the second dough disc to a 12-inch (30 cm) circle. Cut into 10–12 strips about 3/4–1 inch (2–2.5 cm) wide and weave a lattice over the cherries, or lay the full top crust and cut vents if you prefer. Trim strips and bottom overhang to align, then crimp or flute the edges to seal.
8. Brush the pastry with the egg wash and sprinkle with coarse sugar if desired. Place the pie on the preheated baking sheet and bake at 425°F (220°C) for 20 minutes.
9. After 20 minutes, reduce oven temperature to 375°F (190°C) and continue baking for 30–35 minutes more, until crust is golden and filling is bubbling thickly. If edges brown too quickly, tent with foil.
10. Remove pie from oven and cool on a wire rack at least 2 hours to let filling set (the filling will thicken as it cools). Serve warm or at room temperature, traditionally with a scoop of vanilla ice cream.