TRAVERSE CITY — The Cherry Hut’s iconic cherry pie has made the New York Times’ ‘14 Best Restaurant Desserts We Are Across The U.S.’ list.
The restaurant shared the news in a Dec. 15 Facebook post on their page, expressing excitement at the recognition.
The Cherry Hut, located at 211 N. Michigan Ave. in Beulah, was the only restaurant in Michigan to be included in the list.
Owner Shannon Kelly said she and her staff were overjoyed at the recognition from the national media outlet.
“We were absolutely ecstatic,” Kelly said. “It’s a fabulous accomplishment for us at The Cherry Hut, but also for all of our employees in the community who have been making these pies for over 100 years. It’s really something that speaks highly of everybody involved with The Cherry Hut.”
Kelly said ever since the story was published, the business’s phone has been ringing off the hook with inquiries from across the country about their pies.
“Once this got published in the New York Times, our phone has been ringing off the hook from people all over the country, including New York, asking about The Cherry Hut and our cherry cherry pies, and we’re really thrilled to have that,” she said.
The dedication to quality and maintaining consistency in recipe approaches helps the team keep the classic pies so popular, according to Kelly.
“I think it’s a recipe that has been at The Cherry Hut being used for almost its entire history,” Kelly said. “I think it has to do with the quality ingredients that we use. We really pay attention to detail and make sure that we make it the same every time. We try to use natural ingredients and get our cherries locally from Smeltzer’s Orchard here in Benzie County. We just have a tried-and-true recipe that we are proud to serve year after year after year.”
New York Times staffer Sara Bonisteel writes that the longtime staple of the restaurant represents the state’s legendary fruit perfectly.
“This slice manifests all your fantasies of what an ideal cherry pie should be,” Bonisteel writes. “The Cherry Hut has been serving pies in Northern Michigan since 1922 and its entry to the canon — a full quarter of pie served warm — wallops you on several fronts: flavor, technical skill and nostalgia. The cherries are sour, as they must be. The filling is overly generous. And the paper-thin lard crust on top and bottom gives just enough fat and salt to counter the tart sweetness of those impeccable ruby-red fruits."
Kelly said that looking ahead, she hopes to work on expanding the retail aspect of the small shop connected with The Cherry Hut.
“The Cherry Hut is a staple in the community,” Kelly said, “Every year we look forward to opening the doors and welcoming people back into the restaurant. The restaurant is seasonal, but we also have a small retail shop that’s open year-round in Benzonia, and we sell cherry everything from dried cherries to cherry nut mix to chocolate cherries. We look forward to actually expanding that and making our products available to more people over time, particularly through things like mail order.”
A brief history of The Cherry Hut
The Cherry Hut celebrated its 100th anniversary in 2022 and marked a century since its founding by James and Dorothy Kraker in 1922.
Originally opened as an outlet for orchard products on the north shore of Crystal Lake, the Cherry Hut has become a staple in Beulah, Michigan, where operations were consolidated in 1935.
The Cherry Hut’s pies are distinguished by the smiling face of ‘Cherry Jerry’ cut into the crust, a symbol that has represented the business since its inception.
The business expanded over the years, with additional locations in Benzonia and Traverse City during the early 1930s before consolidating in Beulah.
During World War II, the Cherry Hut was managed by the Krakers’ daughter, Althea, while their son Jim served in the armed forces.
In 1946, the Jam Kitchen opened in Benzonia to meet growing demand for Cherry Hut jams and jellies, with Leonard Case Jr. taking on primary responsibility for preparing them.
Leonard Case Jr. purchased the Cherry Hut in 1959, consolidating ownership of both the restaurant and the Jam Kitchen after the death of founder James L. Kraker in 1960.
Andrew Case, Leonard Case Jr.’s son, took over daily oversight of the business in 1999 after graduating from Michigan State University with a degree in restaurant management.
The Cherry Hut launched an e-commerce site in 2008, expanding its reach to customers beyond the local area, and began shipping freshly-baked pies in 2014.
The Cherry Hut Products in Benzonia underwent a complete remodel in 2015, continuing year-round pie baking and retail sales.
As the Cherry Hut continues to thrive, its legacy of quality pies and jams remains a cherished part of the community, celebrating its rich history and looking forward to future milestones.
For more information on The Cherry Hut and its offerings and hours of operation, click here.