Simply Delightful Michigan Cherry Pie

Simply Delightful Michigan Cherry Pie

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Crust Ingredients

  • 3 C Nightingale pastry flour
  • 1 tsp kosher salt
  • 4 oz. well chilled unsalted butter, in chunks
  • 4 oz. well chilled rendered leaf lard, chunked
  • 1/3 C or less ice water

Filling:

  • 5 C fresh pitted or frozen Michigan cherries
  • ¾ C Pioneer® Sugar
  • ½ C Pioneer® Golden Light Brown Sugar
  • 1/3 C cornstarch
  • 1/3 C Detroit City Distillery bourbon

Directions

  1. Crust: Whisk together the flour and salt. Cut in the butter and leaf lard with a pastry blender until pea size morsels form. Slowly toss in the water, mixing dough with a fork, then your hands. You want the pie crust somewhat shaggy, but to hold together when pinched. Divide in half. Shape first into a ball then disk them both. Wrap each and chill 20 minutes. 
  2. Filling: Put the cherries in a bowl. In a separate bowl, mix the sugars and cornstarch together. Combine with the cherries and place in saucepan the stove and set on medium heat. Add the bourbon. Be sure to use a wooden spoon. Keep cooking and stirring over medium heat until the mixture turns a nice clean, but somewhat darker red. Let cool slightly. 
  3. Preheat oven to 425° F. Take out the first disk of pie crust. Roll out and fit into a 9-inch standard pie pan. Pour the cherry filling into the pan. Roll out the second disk. Either completely cover the pie or make a lattice top. Seal and crimp the top and bottom crust. Bake 15 minutes. Reduce the heat to 375° F and bake 40-50 minutes more. If the top gets too brown, tent with some foil. Let pie cool completely before serving.
 
 
 

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