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Straight from the orchards to the oven, Achatz Handmade Pie Co. in Chesterfield, Mich., covers every step of the pie-making process. Celebrating 15 years in the business, Achatz is known for its hospitality and for using locally grown ingredients. The store's signature pie is the Michigan Four Berry -- a rich mix of blackberries, raspberries, blueberries and the state's famous tart cherries.
2 ½ cups pastry flour
1 teaspoon sugar
1 teaspoon sea salt
1 cup Achatz Special Blend Shortening (or ½ cup butter and ½ Achatz Shortening)
½ cup water
1 ½ cups of tart Michigan Cherries
1 ½ cups raspberries
1 ½ cups blueberries
1 cup blackberries
1 ¼ cups sugar
2 tablespoons tapioca granules
4 tablespoons corn starch
1 tablespoons fresh lemon juice
Preheat oven to 350 degrees.
For dough: Mix flour, 1 teaspoon sugar and sea salt. Cut room temperature Achatz Shortening into flour with fingers until crumbly, yet not too blended. Add water.
Do not mix at this point. Dough will be sticky. Cover with plastic wrap or wax paper and allow to set in refrigerator for 1 hour.
Mix Michigan cherries, raspberries, blueberries, blackberries, 1 ¼ cups sugar, tapioca granules, corn starch and lemon juice.
Roll out bottom crust. Fill with pie filling. Roll out top crust and fold into quarters. Vent with a knife while dough is in quarters to make a pretty design. Unfold crust over top of pie. Flute edges to seal. Cut off remaining dough over-hanging from around the edges of pie with side of fingers or knife. Spray top crust with cold water and sprinkle with 1 tablespoon granulated sugar for browning.
Line a cookie sheet with foil or parchment to catch drippings. Place this sheet on bottom rack; to avoid smoking do not put this sheet directly on bottom of oven.
Bake pie at 350 degrees in the center of the oven for 45-60 minutes or until golden brown and thickened juices have been bubbling out from vents and/or edges of pies for about 10-15 minutes.