While visiting Door County, Wisconsin this past week, we planned our family vacation around nothing less than….Cherry Picking and Summer Cherry Pie! We are so thankful that this worked out this year as we arrived on Tuesday and the cherry farm said that the peak day to pick cherries would be on Friday! I’ve definitely been a week too early in the past or a week too late….so I was very happy to say the least. 🙂
We chose the Cherry Farm: Lautenbach’s Orchard Country Winery and Market at 9197 Hwy 42 in Fish Creek, Wisconsin. They have the cutest country store to shop for “all-things-cherry” after you get finished pick’en! Our favorites: Chopped Cherry Jam, Dried Cherries, Cherry Wine, Chocolate-Covered Cherries, Cherry Juice, and on and on and on! You can see prices and even order from their website here.
My dear friend, Kristie, my cousin, Teri and I had such a ball picking cherries on this cute tree.
After washing off the cherries, we were ready to head back to our cabin to make none other than a summer cherry pie!
Summer Cherry Pie
- Pie Crust:
- 1 cup unsweetened coconut flakes
- 1/2 cup pecan halves
- 6 dried dates
- 1 T. melted coconut oil
- 1/4 t. salt
- Pie Filling:
- 6 cups of fresh tart cherries
- 3/4 cup apple juice concentrate
- 1/4 cup local honey
- 3 T. corn starch
- 1 t. lemon juice
- 3/4 t. almond extract
First start by preparing the crust. In a large food processor, add in the coconut, pecans, dates, coconut oil and salt and process together until a sticky dough is formed. Transfer the dough to a 9.5 inch pie plate and firmly press it into the bottom of the plate.
To prepare the pie filling: In a saucepan, add in the cherries, apple juice concentrate, honey, corn starch, and lemon juice.. Stir rapidly until the corn starch is completely dissolved. Cook over medium-high heat, stirring gently and scraping the bottom and sides of the pan, until the mixture comes to a boil and the juices are noticeably thickened. Remove from heat and stir in the almond extract. Pour into prepared crust.
Refrigerate the pie while you preheat the oven to 375 degrees. Set the pie on a cookie sheet to catch any overflow and bake in oven for 20 minutes. At this time, you may want to add foil to the edges of the pie to keep the pie crust edges from burning. Then bake the pie for another 20-25 minutes or until the pie filling is bubbly. Remove pie from the oven and place on a wire rack to cool and set for around 4 hours. Serve with whipped cream or vanilla ice cream and enjoy!
Thanks for stopping by! I hope you all enjoy making a summer cherry pie and can take a road trip to Wisconsin soon to pick some summer tart cherries!