Cook'S Sweet Cherry Pie Recipe

Name: Cook'S Sweet Cherry Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 red plums, halved and pitted; 6 cups (about 2 pounds) pitted sweet cherries or 6 cups pitted frozen cherries, halved (see note); 1/2 cup sugar (3 1/2 ounces); 1/8 teaspoon table salt; 1 tablespoon juice from 1 lemon; 2 teaspoons bourbon (optional); 2 tablespoons instant tapioca, ground (see note); 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

Servings: persons

2 red plums, halved and pitted
6 cups (about 2 pounds) pitted sweet cherries or 6 cups pitted frozen cherries, halved (see note)
1/2 cup sugar (3 1/2 ounces)
1/8 teaspoon table salt
1 tablespoon juice from 1 lemon
2 teaspoons bourbon (optional)
2 tablespoons instant tapioca, ground (see note)
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

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FOR THE FILLING:
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1. Adjust oven rack to lowest position, place baking sheet on oven rack, and heat oven to 400 degrees. Process plums and 1 cup halved 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 liquid; discard solids. Stir remaining halved cherries, sugar, salt, lemon juice, bourbon (if using), tapioca, and cinnamon (if using) into puree; let stand for 15 minutes.
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2. Transfer cherry mixture, including all juices, to dough-lined plate. Scatter butter pieces over fruit. Roll second disk of dough on generously floured work surface (up to A1/4 cup) to 11-inch circle about 1/8 inch thick. Roll dough loosely around rolling pin and unroll over pie, leaving at least A1/2-inch overhang. Flute edges using thumb and forefinger or press with tines of fork to seal. Brush top and edges with egg mixture. With sharp knife, make 8 evenly spaced 1-inch-long vents in top crust. Freeze pie 20 minutes.
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3. Place pie on preheated baking sheet and bake 30 minutes. Reduce oven temperature to 350 degrees and continue to bake until juices bubble around the edges and crust is deep golden brown, 30 to 40 minutes longer.
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4. Transfer pie to wire rack; let cool to room temperature so juices have time to thicken, 2 to 3 hours. Cut into wedges and serve.

184

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 red plums, halved and pitted, 6 cups (about 2 pounds) pitted sweet cherries or 6 cups pitted frozen cherries, halved (see note), 1/2 cup sugar (3 1/2 ounces), 1/8 teaspoon table salt, and more.

Yes, Cook'S Sweet Cherry Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cook'S Sweet Cherry Pie

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