Michigan Cherry Pie
- Jen Vondenbrink
- Jul 2, 2023
- 5 min read
Updated: Jul 18
Why You’ll Love Michigan Cherry Pie
A Perfect Flavor Symphony: By pairing naturally sweet cherries with bright, zesty tart cherries, I've created a filling that is deeply flavorful, complex, and perfectly balanced—never cloyingly sweet like canned pie fillings.
Zero-Waste Pantry Staples: Since fresh sour cherries are notoriously difficult to find outside of Michigan, this recipe utilizes high-quality frozen cherries. This means you can bake this beautiful pie year-round with absolutely zero fruit waste.
The Quick-Thaw Hack: There is no need to wait hours for the cherries to thaw. I toss them directly into the filling mixture while they are still slightly icy; they release their juices beautifully as the pie bakes, saving you precious prep time.
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What you need to make this recipe
Ingredients (Shopping List)
Double pie crust (homemade or high-quality store-bought)
Frozen mixed tart and sweet pitted cherries
Granulated sugar
All-purpose flour
Lemon (for zest and juice)
Unsalted butter
Coarse sugar (optional, for garnishing the crust)
Here's The Recipe!
How to use frozen cherries for a Michigan Cherry Pie
Cherry pie just says Michigan around the Fourth of July to me. We spent many summers on the lake celebrating the Fourth and eating cherry pie.
Michigan has a deeply rooted love affair with cherries. Traverse City, near where we used to go and located in the northern lower peninsula, is celebrated as the "Cherry Capital of the World." Its unique climate, tempered by Lake Michigan, protects the delicate orchards from spring frosts and helps produce some of the most vibrant tart cherries on earth.
Historically, it was a Presbyterian missionary named Peter Dougherty who first planted cherry trees on the Old Mission Peninsula back in 1852. To the surprise of local skeptics, the trees thrived, sparking the legacy that still dominates the region today.
The magic of this Michigan Cherry Pie lies in the fruit filling. Most commercial pies rely strictly on sweet cherries drowned in artificial thickeners and cups of refined sugar. My recipe utilizes a deliberate 50/50 combination of sweet and tart cherries.
Why does this combination work? Tart cherries deliver a bright kick, alongside a high natural pectin content that helps the pie set. Sweet cherries bring a deep, caramelized flavor and natural sugars. When you marry the two, you only need a modest half-cup of granulated sugar. This allows the genuine, complex flavor of the cherries to shine through instead of being overly sweet.
I add a touch of fresh lemon juice and zest to amplify that acidity, and a couple of tablespoons of flour to gently bind the bubbling juices. Dotting the top with butter adds just enough fat to create a silky, glossy sauce inside.
To top it off, I highly recommend a classic lattice crust. If you are new to the term, a lattice is simply a decorative top crust created by weaving strips of dough over and under one another in a grid pattern. Beyond looking absolutely stunning, it allows steam to evaporate freely. This prevents your pie from turning into a soupy, trapped-steam disaster, ensuring your bottom crust stays beautifully crisp and golden.
Variations
The Cozy Streusel Topping: If weaving a lattice feels intimidating, or if you simply crave a contrasting texture, swap the top crust for a buttery oat crumble. Combine 1/2 cup of rolled oats, 1/2 cup of flour, 1/2 cup of brown sugar, 1/3 cup of softened butter, and a pinch of salt. Press the mixture into chunky clumps over the cherry filling before baking.
The Almond & Amaretto Twist: Did you know that cherries and almonds are cousins? So, their flavors go really well together. Add 1/4 teaspoon of pure almond extract to the cherry mixture, or splash in a tablespoon of Amaretto liqueur for a sophisticated, warming depth of flavor.
The Ginger-Spiced Warmth: For a subtle warmth that cuts beautifully through the tartness of the fruit, fold 1/2 teaspoon of ground ginger or a tablespoon of finely minced candied ginger directly into your cherry filling.
Frequently Asked Questions (FAQs)
How do I prevent my pie crust from getting a soggy bottom?
The key to avoiding a soggy bottom is high heat and proper positioning. Bake your pie on the lowest rack of your oven, ideally on a preheated baking sheet or a baking stone. This transfers intense heat directly to the bottom of the pie plate immediately, cooking the bottom crust before the fruit juices have a chance to saturate it. (For more pastry tips, check out my guide on How to Prevent a Soggy Pie Crust).
Can I use cornstarch instead of flour to thicken the cherries?
Yes, you can! However, keep in mind that cornstarch thickens differently than flour. Cornstarch yields a shiny, translucent filling with a firmer gel, whereas flour yields a slightly cloudier, more rustic, and softer set. If you prefer to use cornstarch, swap the 2 tablespoons of flour for 1 tablespoon of cornstarch.
What do I do if my cherry filling is too runny?
A runny filling usually happens for two reasons: the pie wasn't baked long enough, or it wasn't allowed to cool fully. The starches in the flour need to reach a full boil—which is why you must see the filling bubbling vigorously through the lattice—to activate their thickening power. Once out of the oven, you must let the pie cool completely to room temperature. I know it is tempting to slice it warm, but the filling needs that cooling time to fully set!
How do I store and freeze my Michigan Cherry Pie?
You can store your baked pie at room temperature, covered loosely, for up to two days. For longer storage, keep it in the refrigerator for up to five days. To freeze, bake the pie fully, let it cool completely, wrap it tightly in double layers of plastic wrap and aluminum foil, and freeze for up to three months. Thaw overnight in the refrigerator and reheat in a 350°F oven for 15 minutes to restore the crust's crispness.
I’d Love to Hear From You!
Did this sweet-tart combination bring back summer memories for you, too? Leave a comment below and let me know if you went with the classic lattice or the cozy streusel top!
About Jen
Jen Vondenbrink is the creator of Appetite for Life and an expert in small-scale cooking. Her culinary background includes restaurant and catering work, a Massachusetts bakery apprenticeship, and professional training in the French Alps and London.
Jen develops intentional, smaller-scale recipes to make cooking for one or two smart and practical. Every recipe is kitchen-tested so you can cook with total confidence.
Perfect for summer