Known for winning numerous national pie championships with her homemade pies like Tom’s Cheery Cherry Cherry Berry Pie, and her retro style, it’s no surprise Linda’s campsite at Lake Leelanau RV Park is simply sweet.
The bright pink camper comes complete with a vintage cooler, blooming pink flowers, DIY floral banners and hanging lights. Inside, pom tassel curtains and a brightly colored quilt with perfectly mismatched pillows are the ultimate combo of cute and comfy.
This Northern Michigan glamping campsite is sweet as cherry pie! Speaking of—get Linda’s famous Sweetie-licous cherry pie recipe below!
- 1 3/4 cup flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon. sugar
- 1/2 cup Crisco butter-flavored shortening, refrigerated OR 1/3 cup shortening plus 3 tablespoons butter, ice cold and cut into small chunks
- 5 1/12 tablespoons ice water
- 2/3 cup flour
- 1/4 cup sugar
- 1/8 teaspoon salt
- 3 tablespoons butter, softened
- 6 cups Montmorency tart cherries, frozen
- 1/4 cup dried Michigan cherries
- 1 cup sugar
- 1/4 cup cornstarch
- 1/2 teaspoon almond extract
- 1 teaspoon lemon juice, fresh squeezed
- 1/2 teaspoon orange zest
- 2 1/2 cup fresh or frozen blueberries
Flaky Classic Pie Crust
- Mix all of the above ingredients, except the water, in a stand mixer using the paddle attachment on medium speed swiftly until the crust appears pea-like.
- Carefully sprinkle the ice cold water in the crust 1 tablespoon at a time, using approximately 5 1/2 tablespoons. Mix with a fork until the dough starts to become moistened and just gathers together.
- Pat into a disk, wrap, and refrigerate for at least 30 minutes.
- Roll the crust out on a floured surface and place into a 9-inch pan. Shape and crimp the crust. Crusts don’t have to roll out perfectly; just crimp over any imperfections!
Sweetie-licious Crumb Topping
- Mix all of the ingredients together in a stand mixer using the paddle attachment until the butter is combined and the texture is fine.
- Preheat the oven to 375.
- In a medium saucepan, combine the frozen cherries, dried cherries, sugar and cornstarch. Stir constantly on medium-high heat until boiling.
- Boil for 1 minute, stirring constantly, until thickened.
- Remove from the heat and add the almond extract, lemon juice, and orange zest.
- Pour the frozen blueberries on the bottom of a frozen pie crust. Top with the cooked fruit filling, and cover completely with Crumb Topping.
- Bake for an hour or more until the pie filling bubbles over.
- Cool on a rack and keep at room temperature.
Find more sweet recipes in MyNorth’s recipe directory!
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