Celebrate the summer cherry season with the very best cherry pie!
A first week of July Michigan tradition!
Right around the last week or so of June, we all start stalking the cherry farm socials for news of the first days of cherry picking. Well, that’s what we do in West Michigan at least! Now that my kids are teens, they know the drill, and start asking when the cherries will be ready to pick, right around the first part of July. We got the opening season dates last week, and, as always, it didn’t disappoint!
Where it all started…
This area of Michigan is known around the world for the *best* cherry growing. Our little Michigander kids grow up scaling cherry tree ladders from the time they are toddlers, staining their faces with the sweetest cherry juices you’ve ever tasted. I have myriads of photos of my crew picking cherries over the summers – we have never missed a cherry season!
Cherry pie traditions!
I’ll be very honest, that every summer I have intentions of making a cherry pie, and there have been summers that it just doesn’t happen. For the most part, my kids are obsessed with fresh cherries, and just eat them all right out of the bowl. But because the picking was *so* good this week, we found ourselves with plenty to make a pie. I’ll never forget the first time I made cherry pie. I blogged it for this space over a decade ago, and my girls were just over the moon!
The Method :: Making the cherry pie crust
Your cherry pie will start with the yummiest crust – ever! I have used this crust for my pumpkin pies and apple pies for years, and it is so easy. The dough comes together in a food processor in minutes, and then you can chill the dough while you make the cherry filling.
The Method :: Making the cherry pie filling
Traditional cherry pies are made with tart cherries. Because my crew eats sweet cherries by the pounds, I always make cherry pies with sweet cherries. It is kind of nice because they are so very sweet that you don’t need to add a lot of extra sugar. Simply pit the cherries and simmer them with sugar, lemon, and tapioca starch to thicken!
The Method :: The cherry pie crust topping
Your second disk of pie crust will be used for the top of the pie. Lattice topping is the traditional way to do it. It isn’t as fussy as you’d think. Just roll and cut out strips, then overlap them onto the top of the pie.
Cherry pie crust topping options
If you are feeling intimidated by the lattice top, try a small cookie cutter to make shapes for the top. Since cherry picking season is always around the 4th of July celebrations for us here in Michigan, very often I use a star shaped cutter and make a fast crust topping that way!
Can I use regular flour for the crust?
Regular, all purpose flour will swap cup for cup in the crust recipe, so go for it! Other cup for cup brands of gluten free flour blends should swap fine too.
Your very own cherry pitting crew!
Get your kids into the kitchen with you to pit some cherries for pie! This is the part that always feels the most time consuming to me, but truly, they get so good at it, and by the time they are teenagers, you won’t have to pit any of them at all!
Cherry pie filling texture options
Over the years I have played around with how “gooey” or runny I like the cherry pie filling. This is absolutely per your preference, so there is an option for how much of the starch you put into your filling. If you prefer it runny, use less. If you prefer it thicker, use more. I used the full 4 tablespoons for this pie, and you can see it holds up to slicing very well, with a gooey, yummy center.
Serving options for the cherry pie
We tend to serve our cherry pie as is. However a scoop of vanilla ice cream, or dollop of whipped cream is always fun too!
How to Make Cherry Pie
Ingredients
For the pie crust:
- 2 1/2 cups Namaste Gluten Free Flour Blend See Notes
- 2 tbsp cane sugar
- 1 cup cold butter cut into cubes
- 1/4 – 1/3 cup cold water
For the cherry pie filling:
- 6 cups sweet cherries pitted
- 1/2 cup organic pure cane sugar, plus more for the top of the pie crust
- 2-4 tbsp tapioca starch other starches like corn starch or arrowroot work too
- Juice of 1 lemon about 2 TB
- 1 tsp vanilla extract
Instructions
- Put the flour and sugar into a food processor and pulse to combine
- Add the butter cubes and pulse until the butter is distributed in small pieces into the flour, then add the water through the drip top while the blender is going. Give the blender about a minute to combine into a large dough ball. Depending on how dry it is, you may need to add some more splashes of water for it to come together.
- Divide the dough into 2 disks, cover with plastic wrap, and let the dough chill in the refrigerator for an hour or 2. You can make the cherry pie filling while the dough chills.
- Meanwhile, you can make the cherry filling. Combine the cherries, sugar, tapioca starch, and lemon juice in a sauce pan and bring to a simmer for 5 minutes, until the starch makes the cherry filling saucy and thickened.
- When your dough has chilled, and you are ready to bake the pie, pre-heat the oven to 375 degrees.
- Knead the dough for a minute to make it pliable to your warm hands, and roll out the bottom of the pie crust on a flour dusted surface. Put the bottom pie crust into your pie plate.
- Roll out the second ball of dough and either slice strips for a lattice top, or use a cookie cutter to make pie crust shapes for the top.
- Pour the cherry filling into the pie crust, and top with your crust topping.
- Brush the top crust with egg wash, and sprinkle pure cane sugar.
- Bake the pie on a cookie sheet at 375 degrees for 45-55 minutes, until the top crust is golden brown. Let the pie cool for at least an hour before slicing. It will keep for several days, so it could be made in advance too.
Notes
- Regular AP flour will swap cup for cup for the GF flour blend. Other cup for cup gluten free flour blends should swap fine too.Â
I am lazy and don’t do the lattice top…I’ll have to try it. You inspired me!
Haha Jessica! Shoot me a pic when you do it up!
Wow, this looks amazing! I absolutely love cherry pie! Love all your pictures!
Thank you Rachel!
hi! -have you ever tried the King Arthur Measure for Measure Gluten Free Flour?
indgredients say most of the flours that you use here, do you think I can get away with just using this prepared mix?
Thanks!
Hi Cynthia! I haven’t, but have used the Namaste cup for cup without issues, so I would imagine the King Arthur would be fine.