VegetarianMidwest American cuisine Desserts

Traverse City Cherry Pie

Name: Traverse City Cherry Pie
Prep time: 40 min
Cook time: 55 min
Total time: 1 h 35 min
Yield: 8 servings
Cuisine: Midwest American
Ingredients: 5 cups Tart Montmorency cherries, pitted; 1 cup Sugar; 4 tbsp Cornstarch; 0.25 tsp Almond extract; 2 crusts Double pie crust, unbaked; 2 tbsp Butter; 1 large Egg, beaten for wash

A double-crust pie filled with tart Montmorency cherries from Michigan's cherry-growing region around Traverse City.

🇺🇸United States· Michigan

Prep: 40 min
Cook: 55 min
Total: 95 min
Servings: 8
Difficulty: Medium
Calories: 380 kcal

Ingredients

0 of 7 gathered

Servings

Equipment

•9-inch pie dish

Nutrition

Per serving, approximate

Calories: 380 kcal
fat: 17
carbs: 55
protein: 4
calories: 380

Instructions

1
Preheat your oven to 400°F.
2
Mix the pitted cherries with the sugar, cornstarch, and almond extract in a bowl.
3
Let the mixture sit for 10 minutes so the cherries release their juices.
4
Place one crust into the pie dish. Pour the cherry filling into the crust.
5
Scatter small pieces of the butter over the filling.
6
Lay the second crust on top. Weave it into a lattice or seal the edges and cut small vent slits.
7
Brush the top crust with egg wash.
8
Bake at 400°F for 20 minutes. Lower the heat to 350°F and bake 35 minutes more until the filling bubbles thickly.
9
Let the pie cool for at least 2 hours before slicing so the filling sets.

Chef's tips

If using frozen cherries, thaw and drain the extra juice before mixing so the pie is not watery. Fresh Michigan tart cherries are in season in July, so freeze them to bake all year.

Storage

Cover and store at room temperature up to 2 days, or refrigerate up to 5 days.

Reheating

Warm individual slices in a 300°F oven for 10 minutes.

Common mistakes to avoid

•Slicing the pie before it cools completely, which makes the filling run all over the plate.
•Using sweet cherries instead of tart cherries, which makes the pie overly sweet.