Michigan Cherry Pie

I am a native Michigander. My home state typically produces 90 percent of tart cherries in the country. Growing up, practically every home in our neighborhood at least one sour cherry tree in their backyard. I remember the cherry picking—and pitting—we all did every July growing up. There was always a lot of cherries to retrieve…before the starlings got them. But afterwards, my mom baked the yummiest cherry pies you could ever imagine.

My family and I live in the north Texas area now, and fresh sour cherries are hard to come by…if not impossible to find. Still, I’ve adapted my mom’s cherry pie recipe by using canned sour cherries. It’s still a super scrumptious dessert, especially fresh out of the oven and topped with vanilla ice cream. Here’s the recipe:

Michigan Cherry Pie

Pastry for double-crust pie

2 16-ounce cans pitted tart red cherries (water pack)

1/3 cup all-purpose flour

½ cup reserved liquid from canned cherries

1 1/3 cups granulated sugar

¼ tsp. almond extract

1/8 teaspoon liquid red food coloring (optional)

2 tablespoons lightly salted butter

Drain the cherries; reserve ½ cup liquid. In a large bowl, sift together the sugar and flour. Add the drained cherries, reserved cherry liquid, almond extract and food coloring (if desired). Let stand for 20 minutes.

Preheat oven to 400 degrees.

Prepare and roll out the crust. Divide into two equal portions. Line a 9-inch pie plate with half of the dough. Trim the overhang to ½  inch. Roll out the second dough ball to a circle about 10-11 inches in diameter. Cut into ½ to ¾ inch strips. Place about 6 to 7 strips, evenly spaced, on top of crust. You should have about half of your strips left. One by one, weave these over and under the lengthwise strips that are already on top of the filling. Then moisten your fingertips with warm water and carefully seal the edges of the crust. Trim the overhang of the top strips to ½ inch. Flute the edges of the crust.

Put aluminum foil strips on the crust or use a pie shield. Bake the pie for 30 minutes. Remove covering from the crust edges. Bake pie for an additional 20-30 minutes until crust is lightly golden and filling is bubbly. Cool at least an hour before serving.

Delicious served warm and topped with vanilla ice cream.

Enjoy!