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Michigan Cherry Pie


  • 6 cups fresh or frozen pitted sour cherries (about 2 pounds)
  • 1 1/4 cups sugar
  • 3 tablespoons quick-cooking tapioca, ground down in a spice grinder
  • 2 Tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • Dash of cinnamon
  • 1/4 teaspoon salt
  • Basic Dairy-Free Double Pie Crust (recipe below)


  1. Make the pie crust first, then come back and make the filling while the crust is chilling in the fridge.
  2. Mix the fruit filling all up and let stand for 30 minutes while the crust chills in the fridge.
  3. Preheat oven to 425.
  4. Roll out one disk of dough to be big enough to make a bottom crust and transfer to the pie pan.
  5. Dump the cherry filling on top.
  6. Roll out the second disk of dough to be big enough to fit on top.
  7. Somehow manage to get the top crust onto the pie without using bad words. Trim and crimp the edges, try to fix your holes.
  8. Cut out some vents with cute cutters, or just some slits with a knife.
  9. Cover the edges with strips of foil to prevent over-browning. Just do it now, while the pie is cold. Trying to do it when the crust is hot and starting to burn, is on par with peeling pearl onions in terms of kitchen frustration.
  10. Place the pie on a parchment or foil-lined baking sheet (to catch any drips).
  11. Bake for 20 minutes at 425, then turn the heat down to 350 and bake another 45-60 minutes or until the top crust is golden brown and the filling is starting to bubble.
  12. Allow to cool for a few hours before eating. Tapioca-based fillings thicken as they cool, so don’t worry if things look runny while hot.
  13. Serve with vanilla ice cream!