Cherry Pie | Michigan | Tart Cherries, Sugar, Almond Extract

I’ve always loved baking cherry pies with Michigan’s tart cherries—they’re the star, balanced perfectly by sugar and a dash of almond extract for that nutty flair. This classic treat evolved from 19th-century European traditions, adapted to American orchards for summer feasts. I mix the cherries with sugar, thicken it up, and bake until bubbly. Explore the details on ingredients, steps, and tweaks coming up next.

History

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Cherry pie originated in the United States during the 19th century, evolving from European pie-making traditions brought by immigrants and adapting to local ingredients like abundant American cherries, symbolizing simple, homespun American cuisine.

Regional variations are significant; for instance, Michigan’s version often features tart cherries reflecting the state’s orchards, while other areas might incorporate sweet cherries or spices, highlighting local agricultural pride and flavor preferences.

Traditionally, it’s served on occasions like the 4th of July celebrations, family gatherings, and summer picnics, embodying a sense of nostalgia and Americana in American culture.

Ingredients

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– Those star-of-the-show cherries, you know, the plump little gems that make cherry pie feel like a summer hug – go for about 4 cups of fresh, pitted tart ones if you’re channeling that classic Michigan vibe, or sweet varieties if you prefer things less puckery.

Either way, they’re the heart of the pie, bursting with flavor that whispers promises of backyard picnics.

And oh, what a pity if you skimp here, because life’s too short for bland fillings.

– Sugar, the sweet whisperer, around 1 cup to balance those tart cherries without turning your pie into a candy bar – think of it as the peacekeeper in the mix, taming acidity with just the right touch.

Isn’t it funny how a little sprinkle can turn sour into smiles, like sneaking an extra cookie when no one’s looking?

– Cornstarch for that perfect thicken-up, say 1/4 cup to keep the filling from turning into a juicy mess that dribbles everywhere – it’s the unsung hero, holding everything together so your slices look pro.

Not like some half-baked experiment gone wrong, which, let’s face it, happens to the best of us on rainy days.

– A splash of lemon juice, about 2 tablespoons to brighten the whole shebang and wake up those cherries from their sugary slumber – it’s like adding a zesty sidekick that says, “Hey, let’s keep this fresh,” without overwhelming the stars.

And who doesn’t appreciate a little extra zip in their dessert?

– Butter, because everything’s better with a golden touch, maybe 2 tablespoons dotted on top for that flaky, irresistible crust – it adds richness that makes your pie sing.

Turning ordinary into “wow, how’d you do that?” with a playful nod to how even simple ingredients can feel like kitchen magic.

– Pie crust dough, either homemade with 2 1/2 cups of all-purpose flour, 1 teaspoon salt, 1 cup of cold butter or shortening, and about 6 tablespoons of ice water for that buttery, flaky base, or store-bought if you’re in a hurry and want to keep things easy.

It’s the cozy blanket wrapping around your filling, and sure, rolling it out can feel like wrestling a blanket fresh from the dryer.

But the result? Pure satisfaction.

– A pinch of salt, just 1/2 teaspoon to enhance all those flavors without stealing the spotlight – it’s the quiet friend in the group, making everything pop just a bit more.

Like that subtle joke that gets the whole room chuckling.

– Vanilla extract, if you’re feeling fancy, about 1 teaspoon to add a warm, comforting undertone that ties the cherries and sugar together like an old favorite story.

It’s optional, but why not, when a drop can turn good into unforgettable, almost like discovering an extra topping you didn’t plan for?

Cooking Steps

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To start making your cherry pie, begin by preparing the filling.

First, grab those 4 cups of fresh, pitted tart cherries and toss them into a large bowl with 1 cup of sugar, 1/4 cup of cornstarch, 2 tablespoons of lemon juice, and that 1/2 teaspoon of salt for a little flavor boost.

Mix everything gently until the cherries are well coated, letting the sugar work its magic to draw out those juices—it’s like watching the cherries wake up and say hello, wondering if they’ll hold together or turn into a sweet, sticky adventure.

If you’re adding 1 teaspoon of vanilla extract for extra warmth, stir it in now, because who doesn’t love a subtle twist that makes the whole thing feel like a cozy evening treat?

Next, roll out your pie crust dough—whether it’s the homemade kind from 2 1/2 cups of all-purpose flour mixed with 1 teaspoon salt, 1 cup of cold butter, and 6 tablespoons of ice water, or the store-bought shortcut that saves time on busy days.

Line a 9-inch pie dish with one crust, then pour in that cherry filling you just mixed up, and don’t forget to dot the top with 2 tablespoons of butter for a rich, golden touch that promises flaky perfection.

Trim the edges if needed, add the top crust, and crimp them together; it’s a bit like playing with dough as a kid, hoping it doesn’t stick to your fingers and turn into a floury mess, but hey, that’s the fun part of baking.

Finally, bake your pie in a preheated oven at 425°F for about 15 minutes, then lower the temperature to 350°F and continue baking for another 40-50 minutes until the crust is golden and the filling bubbles up just right.

Keep an eye on it to avoid any overflow drama—maybe place a baking sheet underneath for that extra precaution, because nobody wants a sticky oven cleanup.

Once it’s done, let it cool on a wire rack for at least 2 hours; patience is key here, as that filling needs time to set, turning your effort into a sliceable masterpiece that’s worth the wait.

Tips and Variations

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If you’re tweaking this cherry pie recipe, consider swapping in frozen cherries when fresh ones are playing hard to get, just thaw and drain them first to avoid a watery mess that might leave your crust feeling more soggy than satisfying—ever wonder if that extra step is worth it for a firmer slice?

For a fun variation, mix in a handful of blueberries or raspberries for a berry medley that adds a pop of color and a tangy twist, or amp up the spice with a dash of cinnamon or almond extract to make it feel like a cozy fall favorite without overwhelming the cherries’ star power.

And hey, if you’re aiming for a lighter touch, try cutting back on sugar by a quarter cup and relying on that lemon juice’s zing to balance flavors, because sometimes less is more, especially when you’re pretending to be a pie pro on a whim.

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