Grandpa Joe's
Tart Cherry Pie

Pure Michigan!

About this recipe

Balaton cherries make this pie spectacular, but unfortunately are available only in certain parts of the country during a very short growing season.  Fortunately, any tart cherry (Montmorency is the most commonly available variety) can be substituted – fresh or frozen. 

Ingredients

  • 4 cups fresh Balaton cherries, pitted
  • 1 to 1½ cups granulated sugar
  • 4 tablespoons cornstarch
  • 1/8 tablespoon almond extract (optional)
  • 2 Pie Crust recipes
  • 1½ tablespoons unsalted butter
  • 1 tablespoon granulated sugar

Directions

  1. Place the cherries in a saucepan and place over medium heat, covered.  After the cherries lose considerable juice, which may take a few minutes, remove them from the heat. 
  2. In a small bowl, mix the sugar and cornstarch together.  Pour this mixture into the hot cherries and mix well.  Add the almond extract, if desired, and mix. 
  3. Return the cherries to the stove and cook over low heat until thickened, stirring frequently.  Remove from the heat and let cool.  If the filling is too thick, add a little water; too thin, add a little more cornstarch.
  4. Prepare two recipes of Grandpa Joe's Pie Crust (or use your own favorite pie dough recipe for a two crust pie).
  5. Pour the cooled cherry mixture into the crust.  Dot with butter. 
  6. Moisten the edge of the bottom crust. Place the top crust on and flute the edge of the pie.
  7. Make a slit in the middle of the crust for steam to escape. Sprinkle with sugar.
  8. Bake for about 50 minutes in a preheated 400° F oven. 
  9. Remove from the oven and place on a rack to cool thoroughly before serving.
Tart Cherry Pie!
Anyone hungry?
Posted: May 2014.