Homemade Michigan Cherry Pie
Prep 15 min
Ready 1 hr 30 min
Servings 8
Last summer my wife, parents and I had a perfect summer day picking cherries in northern Michigan. The weather was awesome, and the cherries were ripe and ready to be picked. My mom cans the cherries in glass quart mason jars so we picked, and she canned. Good deal for us! Fresh cherries are more pink in color, when canned like this, than the bright red kind you purchase in the mega markets because they use red food coloring which is nice to avoid.
We picked sixty-five pounds of tart cherries (which in my opinion are the best for pies). After picking, there was an option to pay $5 to have a vintage patented 1910 cherry pitter pit your cherries. (If any of you have ever pitted cherries you know that spending the additional five bucks was a bargain).
Having the canned cherries in the winter months is the best because it brings a little warmth and a reminder of summer to the ever so cold temperatures. Now that it is finally getting warmer, we are getting closer to cherry season!
Ingredients
• 1 quart cherries (4 cups)
• 1 cup sugar
• 2 Tbs minuite tapioca
• 1 pinch salt (Mom says drop)
• 2 Tbs flour
• 1/2 Tsp. almond abstract
Directions
1. line baking pie dish with pie dough (I cheated and used a Pillsbury pie dough rather than making homemade like Mom does) Homemade crust to come at later date…
2. Mix cherries, a little of the cherry juice and the rest of the ingredients and bake at 400° for 50-55 minutes.
3. Let rest and serve when cool. Add a scoop of vanilla ice cream to make it even better?
