SERVES 8
You can use Foolproof, All-Butter, or Classic Double-Crust Pie Dough for this pie. Grind the tapioca to a powder in a spice grinder or mini food processor. You can substitute 2 pounds frozen sweet cherries for the fresh cherries. If you are using frozen fruit, measure it frozen, but let it thaw before filling the pie. If not, you run the risk of partially cooked fruit and undissolved tapioca. Click here for more information on fitting pie dough and assembling double-crust pies. See the sidebar that follows the recipe.
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1 |
recipe double-crust pie dough |
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2 |
red plums, halved and pitted |
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2½ |
pounds fresh sweet cherries, pitted and halved |
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½ |
cup (3½ ounces) sugar |
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2 |
tablespoons instant tapioca, ground |
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1 |
tablespoon lemon juice |
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2 |
teaspoons bourbon (optional) |
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⅛ |
teaspoon salt |
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⅛ |
teaspoon ground cinnamon (optional) |
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2 |
tablespoons unsalted butter, cut into ¼-inch pieces |
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1 |
large egg, lightly beaten with 1 teaspoon water |
1. 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 your hand while pressing into plate bottom with your 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.
2. Adjust oven rack to lowest position 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, tapioca, lemon juice, bourbon, if using, salt, and cinnamon, if using, into puree; let stand for 15 minutes.
3. 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 ½ 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 1-inch slits in top of dough. Brush surface with egg mixture. Freeze pie for 20 minutes.
4. Place pie on rimmed baking sheet and bake until crust is light golden brown, about 30 minutes. Reduce oven temperature to 350 degrees, rotate sheet, and continue to bake until juices are bubbling and crust is deep golden brown, 35 to 50 minutes longer. Let pie cool on wire rack to allow juices to thicken, 2 to 3 hours. Serve.