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Michigan’s Cherry Pie

Recipe By: Andy Hilton
Year Submitted: 2017
Winner Second Place


2 ½ cups all purpose flour
½ cup European Butter
½ cup Crisco shortening
1 tbs sugar
½ tsp baking powder
8 to 9 tbs cold water

5 cups frozen sour cherries €“ Gordon Food Service
½ cups dried cherries
1 cup sugar
3 ½ tbsp modified corn starch €“ King Arthur Flour
½ tsp almond emulsion
2 tbsp butter


Whisk together the dry ingredients in a bowl. Place cold Butter and cold Shortening on top of the flour mixture. Cut in with a pastry blender until the Butter and Shortening are the size of small peas. Sprinkle with 4 tbs of cold water and fluff with a fork, sprinkle with 4 or 5 tbs of water and fluff until the dough comes together. Form a ball with the dough, wrap in plastic and place in the refrigerator for 30 min. Split dough in half and roll out one half, use the other half for the top of the pie

Combine Cherries, and Almond Emulsion, in a bowl In another bowl mix together the dry ingredients. Pour dry ingredients over the Cherries and blend together. Let Cherries thaw a bit.

Place Cherry Filling in the prepared pie crust and dot with 2 tbs of Butter. Cover with the top crust and cut in steam vents. Brush the top of the pie with an egg wash and sprinkle with sugar. Place the pie on a cookie sheet and bake at 400 degrees for 15 minutes. Lower oven temp to 350 degrees and bake for 45 minutes or until the top is golden brown and the pie juices are bubbling. Remove the pie and cool. Enjoy!