Category Archives: Pies

Everything is Coming up Cherries at The Old Mill in February

George Washington’s birthday, the cherry tree, and National Cherry Month are good excuses to bake up an Old-Fashioned Cherry Crumble from The Old Mill. What’s a crumble? Sort of a crisp, except with bigger, crunchier, more crumbly pieces of oat and brown sugar topping. And underneath? Cherries and sugar cooked down to sweet, delicious goodness.

While fresh cherries aren’t in season in February, you can buy them canned or frozen to create this easy dessert. To kick up the fresh cherry flavor, add a quarter cup of dried cherries. It’s a winter pie-baking trick borrowed from the pages of early frontier cooking. Smoky Mountain cooks dried local apples slices and then used the fruit in baking throughout the year. Dried fruit, whether cherries, apples, or peaches, has a powerful flavor, and dried cherries add intensity to this recipe.

It’s the easiest pie on earth – no crust – just a crumbly, crunchy, heavenly mixture of brown sugar, butter, oats and cinnamon on top of the sweet-yet-tart cherries underneath. Serve warm in bowls with vanilla ice cream.

The Old Mill is so crazy about cherries, we are sampling Chocolate Moonshine Cherries the whole month of February at our Distillery. They’re a perfect Valentine’s Day gift! In the Farmhouse, Liz has been baking up fresh Cherry Handpies and we are sampling out a variety of cherry dips,  cherry cobbler in a jar, and even cherry Sweet Fire Pickles. In the Old Mill Restaurant, we’re offering our Chocolate Cherry Moonshine Preserves at breakfast, and at the Candy Kitchen, we’re making a white chocolate bark with, what else? Cherries!

Here is our recipe. And, we cannot tell a lie, this is so good!

Old-Fashioned Cherry Crumble

Makes 8 servings

Prep time: 20 minutes

Bake time: 38 to 42 minutes

Ingredients needed for pie:

4 cups pitted sour cherries (see Notes)

1/4 cup dried cherries, if desired (see Notes)

4 to 5 tablespoons granulated sugar


Crumble Topping:

3/4 cup Old Mill Unbleached All-Purpose Flour

2 tablespoons  Old Mill Whole Wheat Flour

1/2 cup light brown sugar

1/2 teaspoon cinnamon

1/2 teaspoon salt

8 tablespoons (1 stick) cold unsalted butter

1/2 cup Old Mill Thick Table Rolled Oats

1/4 cup chopped pecans

Vanilla ice cream, for serving


  1. Place a rack in the center of the oven, and preheat the oven to 375 degrees F. Set aside a 9-inch deep-dish pie pan. If you are using our Farmhouse Collection Pie Plate or Pottery Pie Plate, like we do, do not preheat your oven and add about 5 minutes to the baking time.
  2. Drain the cherries and place in a large bowl with dried cherries and sugar. Toss to combine, and set aside.
  3. For the topping, place the flours, brown sugar, cinnamon, and salt in a large bowl and stir to combine. Or, place in the bowl of a food processor fitted with a steel blade and pulse to combine. Cut the butter into 1/2-inch size pieces and distribute over the top of the bowl. Cut the butter into the flour mixture with two knives or a pastry blender until the mixture resembles a coarse meal. (Or, if using a food processor, pulse until combined.) Stir in the oats and pecans. Work the mixture with your hands until it comes together into loose pieces. Set aside.
  4. Turn the cherries and any juice that might have seeped from them into the reserved pan. Cover the cherries with the topping, using your hands as needed to distribute it over the top. Place the pan in the oven.
  5. Bake until the crumble is golden brown and the filling is bubbling around the edges, 38 to 42 minutes. Remove to a rack to cool 20 minutes before serving warm in bowls with ice cream.

Notes: If fresh sour cherries are available, by all means, use them in this recipe. If you are baking this out of season, however, you can use canned or frozen, thawed cherries. Drain cherries well. The dried cherries add flavor, and they soften as the crumble bakes.

Old Mill Pecan Pie

Southern Pecan Pie

4 eggs
4 tbsp. melted butter
2 tbsp. cold water

Combine Old Mill Pecan Pie Mix, eggs, melted butter and water in a mixing bowl. Stir well to combine all ingredients, but do not incorporate a lot of air.

Pour mixture in a 9” deep pie crust, or 2 – 8” pie crusts. Bake at 350 degrees for 60 – 70 minutes for 9” or 45 minutes for the 2 – 8” pies. Cool until set.

Cool at room temperature before cutting; pie becomes firmer as it cools.

Serving idea: Add 1/4 to 1/2 cup chocolate chips to the mixture before baking.


Blue Ribbon Cherry Pie

Take advantage of fresh cherries for true summer flavor. When they’re not in season, thaw fresh cherries to use in this all-star pie.”



For filling:
3/4 cup plus 2 tablespoons sugar
2 1/2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pinch of salt
6 cups fresh sweet cherries, pitted
1 teaspoon vanilla or almond extract

For crust:
1/2 teaspoon salt
1/2 cup cold shortening
About 4 tablespoons ice water
1 egg, beaten
2 teaspoons sugar

Prepare filling: Combine sugar, cornstarch, and spices in a large, heavy saucepan. Stir in cherries. Bring to a simmer over medium heat, stirring just until thickened. Remove from heat and stir in vanilla. Let cool.
Meanwhile, prepare pie crust: Combine flour and salt in a large bowl; cut in shortening until crumbly. Sprinkle cold water over the surface, tossing with a fork until a ball forms. Cover and chill 30 minutes. Preheat oven to 400 degrees F.

Roll out dough on a lightly floured surface into a 17-inch circle. Carefully transfer to an OLD MILL POTTERY PIE PLATE (8 to 9 inches in diameter), allowing excess pastry to hang over rim of pie plate. Pour cherry filling into center of crust, spreading out to edges but mounding slightly in center. Use scissors to trim dough overhang evenly; reserve scraps for garnish, if desired. Fold in dough overhang, pleating as you go to flatten it. Brush pastry with egg and sprinkle with 2 teaspoons sugar. Place pie plate on a baking sheet for easier handling.

Bake at 400 degrees F. until golden brown and bubbly, about 45 minutes. Let cool before serving.

Note: To garnish with stars, roll out dough scraps to 1/8 inch. Use 1- and 2-inch star cutters to cut into desired sizes. Place on a baking sheet; brush with beaten egg and sprinkle with sugar. Bake at 400 until golden brown, 10 to 13 minutes.