Michigan Cherry Pie

Michigan cherry pie is the pride of Traverse City, where 40 percent of America’s tart cherries are grown. The Montmorency cherries that thrive on the shores of Grand Traverse Bay are bright, tangy, and unabashedly tart — exactly what a cherry pie needs. A slice of it, still warm, with vanilla ice cream, is northern Michigan’s answer to heaven.

Why this recipe works: Tart cherries need sugar and time to become a filling: the fruit is tossed with sugar, a little cornstarch or tapioca, and a drop of almond extract — the cherry’s natural flavor partner — then baked under a golden, flaky crust until the juices thicken and bubble. The tartness keeps the pie from ever tasting cloying.

Key ingredients

• Tart cherries (Montmorency): fresh or frozen, pitted.
• Sugar: enough to balance the tart fruit without hiding it.
• Cornstarch or tapioca: to set the juices.
• Almond extract: the secret ingredient — a little goes a long way.
• A flaky double crust: with a lattice or cut-out top.

Tips for the perfect cherry pie

Do not thaw frozen cherries before using them — add them frozen so they hold their shape and do not turn the filling watery. Macerate the cherries with sugar and almond extract while you roll the dough. Bake on a foil-lined sheet pan to catch drips, at 425°F for 20 minutes then 375°F until the filling bubbles thickly, about 50 to 60 minutes. Let the pie cool completely before slicing so the filling sets.

Variations and storage

Add a handful of raspberries with the cherries, or spike the filling with a spoonful of kirsch. Cherry pie keeps 2 to 3 days at room temperature, or up to 5 in the fridge, and freezes beautifully for 3 months — bake it frozen, adding 15 minutes to the oven time.

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