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Door County Cherry Pie

cherry pie
cherry pie
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* Recipe Featured in Karen's cookbook - Happiness is Homemade in Door County. (Available at Amazon or in Door County at Seaquist Orchards, Body, Bath & Soul or Nature Works)


  • Double Pie Crust, recipe below
  • 4 cups pitted sour cherries, from Door County, of course!
  • 1 1/2 cup sugar
  • 3 tablespoons quick cooking tapioca
  • 1/4 teaspoon almond extract
  • 1 tablespoon butter
  • 2 tablespoons sugar for sprinkling on top


Preheat oven to 400 degrees. Prepare double pie crusts.

In a large bowl, mix cherries with sugar, tapioca, and almond extract. Let stand for 15 minutes.

Roll out lower pie crust and place in pie tin. Fill with cherry mixture and dot with butter. Roll out second crust. Crimp edges of crust and cut several slits in the top to permit steam to escape. Sprinkle top with sugar.

Bake for 45 to 50 minutes until crust is golden brown. Cool on wire rack.

Pie Crust Recipe:

Single Pie Crust: 1 cup flour, 1/4 cup lard, a pinch of salt and approximately 4 tablespoons ice water.

Double Pie Crust: 1 1/2 cups flour, 1/2 cup lard, a pinch of salt and approximately 6 tablespoons of ice water.

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In a medium bowl, work the lard into the flour until it is pea-sized and crumbles. Add ice water 1 tablespoon at a time until the dough holds together in a ball. Place on a floured surface. Roll out and turn, rolling until it is the desired thickness.

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