Michigan tart cherry pie

Cook it at home: Michigan tart cherry crumb pie

A tart cherry pie lives or dies on the filling. Cook the juices first so the pie sets and the crust bakes crisp, then top with a buttery crumb. Montmorency cherries are best; frozen work year round.

Pans and tools

• 9 inch (23 cm) pie plate
• Rolling pin
• Saucepan
• Parchment and pie weights
• Baking sheet

You’ll need

• For the crust: 1 1/4 cups (155 g) all-purpose flour
• 1 tsp sugar
• 1/2 tsp salt
• 1/2 cup (115 g) cold unsalted butter, cubed
• 3 to 4 tbsp ice water
• For the filling: 5 cups (about 750 g) pitted tart cherries, fresh or thawed frozen, drained, juice saved
• 3/4 cup (150 g) sugar
• 3 tbsp cornstarch
• 1/4 tsp salt
• 1/4 tsp almond extract
• 1 tbsp lemon juice
• For the crumb: 1 cup (125 g) all-purpose flour
• 1/2 cup (100 g) packed brown sugar
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 6 tbsp (85 g) cold unsalted butter, cubed

Steps

1. Make the crust: whisk the flour, sugar and salt. Rub in the butter until pea-sized pieces remain, about 3 minutes. Sprinkle on 3 tbsp ice water, toss and add more only until it holds when squeezed. Press into a disc, wrap and chill 1 hour.
2. Roll the dough to a 12 inch (30 cm) round on a floured counter, about 1/8 inch (3 mm) thick. Fit it into a 9 inch (23 cm) pie plate, trim and flute the edge, then freeze 20 minutes while the oven heats.
3. Heat the oven to 400F (200C) with a rack in the lower third and a baking sheet on it. Line the chilled crust with parchment and fill with pie weights or dry beans. Bake 18 minutes until the edge is set and pale gold, then remove the weights and bake 5 minutes more until the base looks dry.
4. Make the filling: measure 3/4 cup (180 ml) of the saved cherry juice into a saucepan, topping up with water if needed. Whisk in the sugar, cornstarch and salt, then bring to a boil over medium heat, whisking, and cook 1 to 2 minutes until thick and glossy.
5. Fold in the cherries, almond extract and lemon juice. Cook 2 minutes more, then scrape into the warm crust and spread level.
6. Make the crumb: rub the flour, brown sugar, cinnamon, salt and butter together with your fingers until the mix forms clumps the size of peas. Scatter it over the cherries, pressing it lightly to the edge.
7. Lower the oven to 375F (190C). Bake the pie on the hot sheet 30 to 35 minutes until the crumb is deep golden and the filling bubbles thickly at the edges. Tent with foil if the crumb browns too fast.
8. Cool on a rack at least 3 hours so the filling sets. Slice with a sharp knife and serve at room temperature, with vanilla ice cream if you like.

Contains: ['gluten', 'dairy'].

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