Cherry Pie with Tart Cherries (Michigan)

Michigan produces a huge amount of tart cherries each year, and one of the best ways locals have found to use them is to create pie filling. The tart cherry season is very short, so part of the popularity of the pie centers around the fact that you can only find it truly fresh for a limited time each year.

Double Crust Pastry:
3 cups cake flour or all-purpose flour, unbleached
½ cup all-purpose flour, unbleached
1½ tsp. sea salt
¾ cup butter, cold, cut into pieces
¼ cup shortening
7 Tbsp. cold water
1 egg, lightly beaten
2 tsp. lemon juice, freshly squeezed or vinegar

Filling and Assembly:
1¼ cups sugar
2 Tbsp. quick-cooking tapioca
2 Tbsp. cornstarch
5½ cups fresh or frozen tart red cherries, pitted
1 Tbsp. lemon juice, freshly squeezed
water
1 Tbsp. sugar

Preheat oven to 375°F (190°C/170°C fan, Gas Mark 5). Place the oven rack on the middle shelf. Place a foil-lined baking sheet on lower rack beneath to cath any pie filling drippings.

Pastry:
In large bowl, stir together cake flour, all-purpose flour, unbleached, and sea salt. Using pastry blender, cut in butter and shortening until pieces are pea-size.

In small bowl, stir together 6 Tbsp. water, egg and lemon juice, freshly squeezed. Using large fork, gently toss flour mixture and egg mixture together. If there are any dry parts add remaining 1 Tbsp. of water and gently toss to moisten evenly (should be a mass of very large crumbs).

Turn crumb mixture out onto lightly floured surface. Using your fingers and just a bit of flour, gently knead 4-5 times to form a ball. Divide in half. Using your hands, flatten each half into disc about 1" thick. If necessary, wrap dough in plastic wrap and chill in refrigerator 1-2 hours or until easy to handle.

On lightly floured surface, roll 1 disc of dough from center to edges into circle 12” in diameter. To transfer pastry, wrap it around rolling pin. Unroll pastry into a 9" pie plate. Ease pastry into pie plate without stretching it and gently fit pastry into dish.

Filling and Assembly:
In large bowl, stir together 1¼ cups granulated sugar, quick-cooking tapioca, and cornstarch; add cherries and lemon juice. Gently toss until coated. For frozen cherries, let mixture stand about 45 minutes or until fruit is partially thawed but still icy; stirring occasionally. If using fresh cherries, let cherry mixture stand about 15 minutes or until a syrup forms; stirring occasionally.

Transfer cherry mixture to pastry-lined pie plate. Cut slits in remaining pastry to make a pretty design; place on filling. Trim overhanging pastry to an even 1” all the way around. Tuck crusts under and flute edges. Lightly brush top pastry with water. Sprinkle the 1 Tbsp. sugar on top pastry. To prevent overbrowning, cover edges of pie with foil.

Bake for 25 minutes. Remove foil. Bake about 50 minutes more or until filling is bubbly and crust is golden brown.

Cool on wire rack at least 2 hours before serving.

Makes 8 servings.