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Achieving Pie Perfection

in the Cherry Capital of the World

Pie Story

The Secret to creating the world’s best cherry pie was discovered on a blustery February afternoon in 2005.

It was a near-blizzard of a day, the kind best suited for staying in by the fire and sipping something hot. But Bob Sutherland had made up his mind this was to be ‘The Day’ he would learn how to achieve cherry pie perfection.

Bob had hung out his Cherry Republic shingle a few years before and found success with a number of cherry products, yet he was having a hard time perfecting cherry pie. To him, a true cherry pie must have the perfect balance of sweetness and tartness, and be filled to the brim with plump local cherries lovingly nestled inside a flaky crust.

He had heard about a farm woman named Mary Lyon who lived on Traverse City’s picturesque Old Mission Peninsula— the birthplace of Michigan’s Montmorency tart cherries. Mary’s cherry pie had won a blue ribbon at the National Cherry Festival in the 1970s, and she used fruit straight from her family’s orchard across the road. Bob called and asked Mary if she would be willing to share her pastry know-how. She kindly agreed and a date was set.

So along came ‘The Day’ and with it blinding snow. Bob and his then-chef, Jason Homa, drove white-knuckled, slipping and sliding their way from Leelanau County to the narrow, winding road leading to Mary’s century-old farmhouse. Arriving safely, they were ushered into what was perhaps the coziest, most welcoming kitchen they had ever been in.

The aroma of freshly baked pies filled the air and steam fogged the windows, creating the perfect atmosphere for secret-sharings.

Bob and Jason spent the entire afternoon hanging on Mary’s every tip, baking pie after pie. One key, she said, was to flash freeze the fresh cherries right after picking them before making them into a pie. But the true secret to Mary’s famous — and never soupy — pie? Tapioca, not cornstarch, as a thickening agent. (Of course there’s a trick in how to use the tapioca, but some secrets are worth keeping.)

So Bob and Jason drove back to Glen Arbor, flour-covered, tired, and triumphant. Thanks to the kindness and expertise of Mary Lyon, Cherry Republic would be able to bake not only a True Cherry Pie, but the World’s Best True Cherry Pie!

 


Baking Instructions

DO NOT THAW PIE BEFORE BAKING!

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.)
    • 1 Fresh Egg
    • 1 Teaspoon Sugar
    • 1 Tablespoon Water
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!

Frequently Asked Pie Questions

Pies ship on Tuesdays only. All pie orders must be placed by Thursday at Noon to ship the following Tuesday, orders placed after Noon will ship two Tuesdays later. Shipping dates may be affected by Holidays.

After 12 NoonBefore 12 NoonShip Date
February 6th February 13th Tuesday February 18th
February 13th February 20th Tuesday February 25th
February 20th February 27th Tuesday March 3rd
February 27th March 5th Tuesday March 10th
March 5th March 12th Tuesday March 17th
March 12th March 19th Tuesday March 24th

At this time we are unable to ship pies to PO Boxes. This is due to the amount of dry ice needed to keep pies frozen.

At this time pie shipping is only available to the contiguous 48 states. This is also due to the amount of dry ice needed to keep pies frozen.

Only if you would like the additional items shipped sooner. This will also incur additional shipping charges of $9.95 for flat rate shipping.

Dry Ice temperature is extremely cold (-109.3°F). For your safety, DO NOT REMOVE THE DRY ICE FROM THIS BOX. Touching dry ice with bare hands can burn unprotected skin.
Leave this box in a well-ventilated, room-temperature area and out of the reach of children and pets. Do not refrigerate or store in a closed room, freezer, or vehicle. Do not leave this box on a tiled or solid surface countertop as the extreme cold could crack it.
The dry ice will ‘sublimate’ from a solid into a gas and then dissipate, at which time you can dispose of this box.