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Easy Bake Michigan Cherry Pie with Flaky Double Crust

  • 20 Minutes (plus 15 min chilling)
  • 45 Minutes
  • 8-10 Slices
  • Traditional Dessert
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Ingredients:

For the Double Crust Pastry

For the Sour Cherry Filling

Nutritional Information

(Per Serving – Approximate)

Calories:380 kcal
Carbohydrates:52 g
Sugars:26 g
Protein:4 g
Total Fat:18 g
Saturated Fat:7 g
Sodium:110 mg

Cherry pie holds a special place at summer gatherings, holiday tables, and county fairs across the state. Made with sour cherries and tucked inside a flaky double crust, this version highlights the bright, tart flavor that makes Michigan cherries so well known.

The filling bakes into a thick, ruby-red center while the top crust turns golden and lightly crisp from a simple sugar glaze. Each slice delivers the balance of sweet and tart that defines a traditional cherry pie.

Instructions:

  1. Cut the Pastry: In a food processor, pulse flour, lard, butter, and salt until the mixture looks like coarse cornmeal. Add ice water one tablespoon at a time.
    • Tip: Flour is drier in winter; you may need the full 6 tablespoons of water to get it to hold.
  2. Chill: Divide dough into two discs, wrap in plastic, and chill in the fridge for at least 15 minutes.
  3. Prep Filling: In a large bowl, stir together the pitted sour cherries, tapioca, White Granulated Pioneer Sugar, and almond extract. Let it sit while you roll the dough so the tapioca can begin to soften.
  4. Assemble: Preheat oven to 400°F. Roll the first disc to 11 inches and place in a 9-inch pie pan. Brush the bottom with beaten egg (this prevents a soggy bottom).
  5. Fill & Top: Pour in the cherry mixture. Roll the second disc, cover the pie, and crimp the edges to seal.
  6. Glaze: Brush the top with the remaining egg wash and sprinkle with 1 tablespoon of Pioneer Sugar. Score the top with a sharp knife to allow steam to escape.
  7. Bake: Place on the lower third rack. Bake for 45 minutes. You’ll know it’s done when the filling is bubbling and the crust is a deep golden brown.

This recipe uses sugar to:

  • Balance Tartness: Pioneer Sugar cuts the sharp acidity of Michigan sour cherries without masking their natural flavor.
  • Create a Crisp Glaze: Sprinkling White Granulated Pioneer Sugar on the egg wash creates a professional, crunchy “bakery-style” crust.
  • Synergize with Tapioca: Helps the tapioca dissolve and suspend the cherry juices, preventing a runny pie.
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