A few weeks ago, I posted my favorite pie crust recipe. Here is a recipe for a yummy cherry pie filling to go with it. I made this pie over the 4th of July weekend. Eric and I always spend the 4th of July at the lake with his family. Whenever I think of summers at the lake I think of BBQs and pies. This year, we had this cherry pie, as well as a blueberry pie. The red and blue colors were very fitting for the occasion!
The filling for this pie was really tasty. It is filled with lots of sweet plump cherries, and it was juicy, but as you can see from the picture, it still held together nicely when it was cut. The addition of two plums to the filling helps to counterbalance the sweetness of the cherries. According to the recipe, frozen sweet cherries can be used instead of fresh ones, so this recipe can be made year round, even when cherries aren’t in season. I hope you enjoy this pie as much as we did!
Sweet Cherry Pie
- 1 recipe double crust pie dough, rolled out into two 12-inch rounds
- 2 red plums, halved and pitted
- 6 cups pitted sweet cherries, halved (6 cups halved, pitted & thawed frozen cherries can be substituted)
- ½ cup sugar
- 1/8 tsp. table salt
- 1 Tbsp. juice from 1 lemon
- 2 Tbsp. instant tapioca, ground (measure first, then grind in a coffee grinder or food processor for 30 seconds)
- 1/8 tsp. ground cinnamon (optional)
- 2 Tbsp. unsalted butter, cut into ¼-inch pieces
- 1 large egg, lightly beaten with 1 tsp. water
- Transfer one of the 12-inch pie dough rounds to a 9-inch pie plate (to do this, roll the dough loosely around a rolling pin and then carefully unroll it into the pie plate, leaving at least a 1-inch overhang). Pat the dough into the bottom and sides of the pan, and refrigerate the dough-lined pie plate while you make the pie filling.
- Adjust the oven rack to the lowest position and place a baking sheet on the oven rack. Preheat the oven to 400 degrees.
- To make the filling, process the plums and 1 cup of the halved cherries in a food processor until smooth, about 1 minute, scraping down the sides of the bowl if necessary. Strain the puree through a fine mesh strainer into a large bowl, pressing on the solids to extract excess liquid; discard the solids. Stir the remaining halved cherries, sugar, salt, lemon juice, tapioca, and cinnamon (if using) into the puree; let stand for 15 minutes.
- Transfer the cherry mixture, including all of the juices, to the dough-lined pie plate. Scatter the butter pieces over the fruit.
- Take the second rolled out pie dough round out of the refrigerator. Roll the dough loosely around a rolling pin and then unroll it over the pie, leaving at least a 1/2-inch overhang. Flute the edges of the pie dough to seal.
- Brush the top of the pie with the egg + water mixture. With a sharp knife, make 8 evenly spaced 1-inch long vents in the top of the crust. Place the pie in the freezer for 20 minutes.
- Place the pie on the preheated baking sheet and bake for 30 minutes. Then reduce the temperature of the oven to 350 degrees and continue to bake until the juices bubble around the edges and the crust is deep golden brown, 30-40 minutes longer.
- Transfer the pie to a wire rack and let cool to room temperature, 2-3 hours (This allows the juices to thicken). Cut the pie into wedges and serve.
Source: Cook’s Illustrated Magazine, July & August 2010 issue (Pg. 23)