Below are guidelines for baking your pie. Since every oven is different, your pie may need slightly more or less baking time to achieve perfection. Keep an eye on it and look for a uniform golden crust before removing it from the oven.
- Preheat oven to 400°F
- Prepare egg wash:
(Optional step for pies with dough lids. Omit for crumb-topped pies.)
Whisk together above ingredients until just combined; brush egg wash over entire top crust, careful not to let it pool.
- Bake 15 minutes at 400°F
- Reduce heat to 350°F; bake for an additional 50-55 mins.
- Pie is cooked when crust is an even golden brown and filling is gently bubbling, but not spattering.
- Cool at room temperature and allow pie to thoroughly set before slicing.
For best results, let pie sit overnight before serving. Pies can be kept at room temperature for up to 2 days or covered in the refridgerator up to 5 days - if you can stop yourself from eating it all in one sitting!
How Tart Cherries Came to Reign in Northern Michigan
In the mid-19th century, a Presbyterian missionary named Peter Dougherty was in search of a crop that would flourish in the sandy soil and unique microclimate found on Traverse City’s Old Mission Peninsula. He discovered the perfect fruit with the Montmorency (a tart cherry variety grown in Montmorency, France) and planted his rst orchard of cherry trees in the 1860s. By 1900, the Traverse City region had become the largest producer of tart cherries in the United States and still holds that title today!