Classic Michigan Tart Cherry Pie

Short answer: A classic Michigan tart cherry pie is a flaky, buttery double crust filled with Montmorency tart cherries thickened with cornstarch and a touch of almond. In February, frozen tart cherries work perfectly. Plan on about 30 minutes of hands-on time, one hour of baking and at least three hours of cooling.

February 20 is National Cherry Pie Day, right in the middle of National Cherry Month. Michigan grows most of the nation’s tart cherries, and this is the pie Northern Michigan families have been baking for generations.

At a glance

• Prep time: 30 minutes, plus 1 hour to chill the dough

• Bake time: 60 to 70 minutes

• Cooling time: at least 3 hours

• Makes: one 9-inch pie, 8 slices

Ingredients

For the double crust

• 2 1/2 cups all-purpose flour

• 1 tablespoon sugar

• 1 teaspoon salt

• 1 cup (2 sticks) cold unsalted butter, cut into 1/2-inch cubes

• 6 to 8 tablespoons ice water

For the tart cherry filling

• 6 cups frozen pitted tart cherries (about 2 pounds), thawed, juice saved

• 1 cup sugar

• 1/4 cup cornstarch

• 1/8 teaspoon salt

• 1/4 teaspoon almond extract

• 1 tablespoon unsalted butter, cut into small pieces

For the top

• 1 egg beaten with 1 tablespoon milk

• 1 tablespoon coarse sugar

Instructions

1. Make the dough. Whisk the flour, sugar and salt in a large bowl. Cut in the cold butter with a pastry blender or your fingertips until the pieces are about the size of peas. Sprinkle in the ice water a tablespoon at a time, tossing with a fork, until the dough holds together when squeezed. Divide it in half, flatten each half into a disk, wrap and chill for at least 1 hour.

2. Thaw and drain the cherries. Set the frozen cherries in a colander over a bowl and let them thaw completely. Save 1/2 cup of the juice.

3. Cook the filling. In a medium saucepan, whisk the sugar, cornstarch and salt. Stir in the 1/2 cup of saved cherry juice. Cook over medium heat, stirring constantly, until the mixture boils and turns thick and glossy, about 3 to 5 minutes. Remove from the heat and stir in the drained cherries and almond extract. Let it cool for 15 minutes.

4. Heat the oven. Place a rack in the lower third of the oven and heat it to 425°F. Put a rimmed baking sheet on a lower rack to catch any drips.

5. Roll the bottom crust. Roll one disk into a 12-inch circle and fit it into a 9-inch pie plate, leaving the overhang.

6. Fill and top. Pour in the cherry filling and dot it with the butter. Roll the second disk into an 11-inch circle. Lay it over the top for a solid crust with four slits cut in it, or cut it into strips for a lattice. Trim the edges, fold them under and crimp.

7. Finish the top. Brush the crust with the egg wash and sprinkle with coarse sugar.

8. Bake. Bake at 425°F for 20 minutes. Lower the heat to 375°F and bake another 40 to 50 minutes, until the crust is deep golden and the filling bubbles thickly through the vents. If the edges brown too fast, cover them with foil or a pie shield.

9. Cool. Let the pie cool on a wire rack for at least 3 hours so the filling can set before you slice it.

Tips for the best cherry pie

• Use tart cherries, not sweet. Montmorency tart cherries keep their bright flavor after baking. Sweet cherries turn soft and flat.

• Cook the thickener first. Cooking the juice with the cornstarch before it goes in the pie is what keeps the filling from running.

• Wait for the bubbles. The cornstarch only fully thickens once the filling bubbles in the center, not just at the edges.

• Be patient. A warm pie will run. A cooled pie slices clean.

Frequently asked questions

Can I use canned tart cherries?

Yes. Use four 14.5-ounce cans of tart cherries packed in water (about 6 cups drained), and use 1/2 cup of the canning liquid in place of the thawed juice.

Can I use fresh tart cherries?

Yes, in July when Michigan tart cherries are in season. Pit about 6 cups, toss them with the sugar and let them sit for 30 minutes to release juice, then use 1/2 cup of that juice for the filling.

Why is my cherry pie runny?

Most often it was cut too soon or pulled from the oven before the filling bubbled in the center. Let it cool for at least 3 hours.

How do I store cherry pie?

Cover and keep it at room temperature for up to 2 days, or in the refrigerator for up to 5 days.

Want more? Browse all our cherry recipes or get the free cherry cookbook.

About the author: Andy LaPointe founded NationalCherryMonth.com and co-founded Traverse Bay Farms, a family-owned Northern Michigan tart cherry company, in 2001.