Traverse City Cherry Pie with Fresh or Frozen Cherries

Traverse City cherry pie is a deep-dish fruit pie filled with tart cherries, a little sugar, and a flaky pastry crust. Northern Michigan is known for tart cherries, and this version balances their bright flavor with just enough sweetness while using a thickened filling that slices neatly.

Ingredients

2 ½ cups (315 g) all-purpose flour, plus more for rolling
1 tablespoon (12 g) granulated sugar, for the pastry
1 teaspoon (5 g) fine salt
1 cup (226 g) cold unsalted butter, cut into small cubes
6–8 tablespoons (90–120 ml) ice water
5 cups (700 g) pitted tart cherries, fresh or thawed and well drained if frozen
¾ cup (150 g) granulated sugar, for the filling
¼ cup (32 g) cornstarch
¼ teaspoon almond extract
1 tablespoon (15 ml) lemon juice
⅛ teaspoon fine salt, for the filling
1 tablespoon (14 g) unsalted butter, cut into small pieces
1 large egg (about 50 g), beaten with 1 teaspoon (5 ml) water, for the wash
1 teaspoon (4 g) coarse sugar, optional, for sprinkling

Instructions

Make the pastry. Whisk the flour, 1 tablespoon sugar, and 1 teaspoon salt in a large bowl. Cut in the cold butter with a pastry cutter or fingertips until the mixture has pea-size pieces and a few flatter flakes. Drizzle in 6 tablespoons ice water, tossing gently. Add more water a teaspoon at a time only until the dough holds together when pressed; it should not feel wet.
Chill the dough. Divide the dough into two portions, one slightly larger than the other. Shape each into a disk, wrap, and refrigerate for at least 45 minutes. This rest firms the butter and makes the crust easier to roll.
Mix the filling. In a large bowl, stir together the cherries, ¾ cup sugar, cornstarch, almond extract, lemon juice, and ⅛ teaspoon salt until evenly coated. If using thawed frozen cherries, drain them thoroughly first; reserve and discard excess liquid rather than adding it to the pie.
Roll and fill. Heat the oven to 400°F (200°C), with a rack in the lower third. On a lightly floured surface, roll the larger dough disk into a circle about 12 inches (30 cm) across. Fit it into a 9-inch (23 cm) pie plate without stretching. Spoon in the cherry mixture and dot with the 1 tablespoon butter.
Add the top crust. Roll out the second disk to about 11 inches (28 cm). Lay it over the filling and trim both crusts, leaving about 1 inch (2.5 cm) beyond the rim. Fold the edges under and crimp to seal. Cut five or six vents in the top. Brush with egg wash and sprinkle with coarse sugar if using.
Bake the pie. Set the pie on a rimmed baking sheet to catch drips. Bake at 400°F (200°C) for 20 minutes, then reduce the oven to 375°F (190°C) and bake for another 40–45 minutes. The crust should be deep golden, and thick cherry juices should bubble through the vents. If the edges brown too quickly, cover them loosely with foil.
Cool before slicing. Set the pie on a rack and let it cool for at least 2 hours, preferably 3, so the filling can set. Cutting it while hot will make the slices runny.

Tips

Use tart cherries, often labeled sour cherries or Montmorency cherries, for the characteristic Traverse City-style flavor. Sweet cherries can work, but the pie will be less tangy; reduce the sugar to about ½ cup (100 g) and add an extra teaspoon of lemon juice.
Frozen pitted tart cherries are a convenient substitute for fresh. Thaw them in a strainer over a bowl, then drain well and measure by weight after draining. Extra liquid can leave the bottom crust soggy.
Keep the butter and water cold, and handle the dough as little as possible. If it becomes sticky or soft while rolling, refrigerate it for 10–15 minutes before continuing.
Look for steady bubbling in the filling, not only a browned crust. If the top is golden before the juices bubble, tent it with foil and continue baking; the bubbling helps show that the cornstarch has thickened properly.

Serving Suggestions

Serve slices at room temperature or gently warmed, with vanilla ice cream or lightly whipped cream. The pie is rich and tart enough to stand on its own, too. For clean slices, use a sharp knife and wipe it between cuts. Allow the pie to cool fully before serving if you want the filling to hold its shape.

Variations

For a lattice top, cut the rolled upper crust into strips and weave them over the filling; this lets steam escape and gives the pie a traditional look. For a crumb topping, omit the top pastry and combine ¾ cup (95 g) flour, ½ cup (100 g) brown sugar, and 5 tablespoons (70 g) melted butter, then scatter it over the cherries before baking. You can also omit the almond extract or replace it with ½ teaspoon (2.5 ml) vanilla for a simpler fruit-forward flavor.

Storage and Reheating

Because this pie contains fruit filling, refrigerate it within 2 hours of baking or serving. Cover once cool and keep refrigerated for 3–4 days. To reheat a slice, warm it in a 300°F (150°C) oven for about 10–15 minutes; a whole pie generally takes 20–30 minutes, loosely covered with foil if the crust is already dark. The microwave works for individual slices but softens the pastry. For longer storage, wrap cooled slices well and freeze for up to 2 months; thaw overnight in the refrigerator and reheat in the oven.

Frequently Asked Questions

Can I use sweet cherries instead of tart cherries?
Yes. The flavor will be sweeter and less sharp. Reduce the filling sugar to about ½ cup (100 g), keep the lemon juice, and taste a cherry before mixing to judge its sweetness.

Do I need to cook the filling before assembling the pie?
No. The cherries, sugar, and cornstarch go into the crust uncooked and thicken as the pie bakes. Drain thawed frozen fruit well so excess liquid does not interfere with setting.

Why is my cherry pie filling runny?
It may have been sliced before cooling, baked before the filling juices bubbled, or made with unusually wet cherries. Give the finished pie at least 2 hours to cool, and bake until the filling visibly bubbles through the vents.

Can I make the pie dough ahead?
Yes. Wrapped dough disks can be refrigerated for up to 2 days. If they become very firm, leave them at room temperature for a few minutes until they roll without cracking. You can also freeze the wrapped disks for up to 2 months and thaw them overnight in the refrigerator.

Can I assemble the pie in advance?
For the best crust, assemble and bake it soon after adding the filling, since the fruit can release moisture into uncooked pastry. You can make the dough a day or two ahead and keep the cherries pitted and chilled separately.

How can I tell when the pie is done?
The crust should be golden brown and the filling should bubble through several vents, including near the center. If the crust browns early, shield the rim with foil and keep baking until the juices bubble.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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