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Sweet Cherry Pie
This classic double-crust sweet cherry pie delivers the ultimate summer dessert experience. A clever addition of fresh plum puree deepens the fruit flavor, while ground tapioca ensures the filling sets perfectly without becoming gummy. A splash of bourbon and a pinch of cinnamon add subtle warmth to the rich, bubbling fruit center. Encased in a flaky, golden brown pastry, this pie is ideal for holiday gatherings or weekend baking projects. Allow it to cool completely on a wire rack so every slice holds its shape beautifully.
Ingredients
- 1 recipe Foolproof All-Butter Dough for Double-Crust Pie
- 2 red plums, quartered and pitted
- 2½ pounds fresh sweet cherries, pitted and halved
- ½ cup (3½ ounces) sugar
- 2 tablespoons instant tapioca, ground
- 1 tablespoon lemon juice
- 2 teaspoons bourbon (optional)
- ⅛ teaspoon salt
- ⅛ teaspoon ground cinnamon (optional)
- 2 tablespoons unsalted butter, cut into ¼-inch pieces
- 1 large egg, lightly beaten with 1 teaspoon water
- 2. Adjust oven rack to lowest position and heat oven to 400 degrees. Process plums and 1 cup cherries in food processor until smooth, about 1 minute, scraping down sides of 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 remaining cherries; sugar; tapioca; lemon juice; bourbon, if using; salt; and cinnamon, if using, into puree. Let stand for 15 minutes.
Instructions
- 1Adjust the oven rack to the lowest position and preheat to 400 degrees Fahrenheit. In a food processor, blend the plums and one cup of cherries until smooth, about one minute. Strain this puree through a fine-mesh sieve into a large bowl, pressing to extract all the liquid, and discard the solids. Stir in the remaining cherries, sugar, ground tapioca, lemon juice, bourbon, salt, and cinnamon. Let the filling rest for 15 minutes. Pour the cherry mixture into a dough-lined pie plate and scatter the diced butter over the top.
- 2Carefully roll the second round of dough around a rolling pin and drape it over the cherry filling. Trim the edges so there is a half-inch overhang beyond the rim of the pie plate.
- 3Press the edges of the top and bottom crusts together to seal them. Fold the overhanging dough under itself so the edge sits flush with the rim of the plate.
- 4Crimp the sealed edges of the dough with your fingers. Cut eight one-inch vents into the top crust to allow steam to escape. Brush the entire surface with the beaten egg and water mixture, then place the pie in the freezer for 20 minutes.
- 5Transfer the chilled pie to a rimmed baking sheet. Bake for about 30 minutes, or until the crust turns a light golden brown.
- 6Lower the oven temperature to 350 degrees Fahrenheit. Rotate the baking sheet and continue baking for another 35 to 50 minutes. The pie is done when the fruit juices bubble vigorously and the crust develops a deep golden brown color.
- 7Remove the pie from the oven and transfer it to a wire rack. Allow it to cool completely for two to three hours so the filling can set and thicken before slicing.