by Heather Harris Brady

We didn’t have a good fruit year last summer due to a late cold snap, but this year all the trees are bursting with tons of amazing fruit. Since it’s Cherry Festival week in Traverse City I thought I’d bring you my favorite tart cherry pie. We had a Montmorency tree in our yard growing up, and it always gave us enough cherries for pies all winter long. Most of our local Montmorency cherry crop goes to frozen cherries, so that’s what I’m using here since it’s probably what you’re most likely to have available.

Frozen IQF cherries are available online here, here and here.

Traverse Cherry Pie, Makes one 9″ deep dish pie

One recipe Never-Fail Pie Crust (recipe is now under “Basics” page above!)

One 20-oz bag individually quick-frozen (IQF) tart pie cherries

2/3 c. sugar

2 T. quick-cooking tapioca

1 T. cornstarch


Combine the sugar, tapioca and cornstarch. Toss it with the frozen cherries and set aside. Preheat the oven to 400.


Roll out half of your crust and line the pie dish. Pile in the cherries and top with a dash of cinnamon if desired.


Roll out the top crust and either cover the pie completely or use a lattice.


Tuck the ends and crimp the outer edge of crust, or cover it with cutouts.



At this point the entire pie could be frozen to bake later. Otherwise, slide the pie into the oven and bake for 10 minutes at 400. Then lower the heat to 350 and bake for another 40 minutes, until the filling is bubbly and the crust is light brown.


The filling will continue to thicken as it cools. Serve slices warm with vanilla ice cream. Store leftovers covered at room temperature.
One year ago: Macarons, Italian Style