Sweet Cherry Pie

Ingredients

1 recipe CLASSIC DOUBLE-CRUST PIE DOUGH
2 red plums, halved and pitted
2 pounds pitted sweet cherries, halved
1⁄2 cup (3-1⁄2 ounces) sugar
1 tablespoon lemon juice
2 teaspoons bourbon (optional)
2 tablespoons instant tapioca, ground
1⁄8 teaspoon salt
1⁄8 teaspoon ground cinnamon (optional)
2 tablespoons unsalted butter, cut into 1⁄4-inch pieces
1 large egg, lightly beaten with 1 teaspoon water

Instructions

Roll 1 disk of dough into 12-inch circle on lightly floured counter. Loosely roll dough around rolling pin and gently unroll it onto 9-inch pie plate, letting excess dough hang over edge. Ease dough into plate by gently lifting edge of dough with 1 hand while pressing into plate bottom with other hand. Leave any dough that overhangs plate in place. Wrap dough-lined pie plate loosely in plastic wrap and refrigerate until dough is firm, about 30 minutes. Roll other disk of dough into 12-inch circle on lightly floured counter, then transfer to parchment paper–lined baking sheet; cover with plastic and refrigerate for 30 minutes.
Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 400 degrees. Process plums and 1 cup halved cherries in food processor until smooth, about 1 minute, scraping down bowl as necessary. Strain puree through fine-mesh strainer into large bowl, pressing on solids to extract as much liquid as possible; discard solids. Stir in remaining halved cherries, sugar, lemon juice, bourbon, if using, tapioca, salt, and cinnamon, if using, into puree; let stand for 15 minutes.
Spread cherry mixture with its juices into dough-lined pie plate and scatter butter over top. Loosely roll remaining dough round around rolling pin and gently unroll it onto filling. Trim overhang to 1⁄2 inch beyond lip of pie plate. Pinch edges of top and bottom crusts firmly together. Tuck overhang under itself; folded edge should be flush with edge of pie plate. Crimp dough evenly around edge of pie using your fingers. Cut eight 2-inch slits in top of dough. Brush surface with beaten egg mixture. Freeze pie for 20 minutes.
Place pie on heated baking sheet and bake until crust is light golden brown, about 30 minutes. Reduce oven temperature to 350 degrees, rotate baking sheet, and continue to bake until juices are bubbling and crust is deep golden brown, 30 to 40 minutes longer. Let pie cool on wire rack to room temperature, about 4 hours. Serve.

Sweet Cherry Pie

Ingredients

Instructions

Tags

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