Sweet Cherry Pie
- Your favorite double-crusted pie dough
- 2 red plums, pitted and halved
- 6 cups sweet cherries, pitted and halved
- 1/2 cup sugar
- 1/8 tsp salt
- 1 Tbsp fresh lemon juice
- 2 Tbsp instant tapioca, ground
- Pinch of ground cinnamon (optional)
- 2 Tbsp unsalted butter, cut into 1/4″ pieces
- 1 large egg beaten with 1 tsp water
Process the plums and 1 cup of the cherries in a food processor until smooth, about 1 minute. Push the puree through a mesh strainer and get as much of the liquid as possible. Discard the solids. Stir in the remaining cherries, sugar, salt, lemon juice, tapioca, and cinnamon (if using) and mix to combine. Set aside for 15 minutes.
Line a 9″ pie pan with a round of dough. Fill with the cherry mixture. Scatter the pieces of butter over the fruit. Then, top with the second round of pie dough. Flute the edges using your thumb and forefinger or a fork to seal. Brush the top with the egg wash. With a sharp knife, cut eight 1″ vents into the top of the pie crust. Freeze the pie for 20 minutes.
Meanwhile, preheat the oven to 400 degrees and place a cookie sheet on the middle rack. Once the pie comes out of the freezer, place on the preheated sheet and bake for 30 minutes. Reduce the oven temperature to 350 degrees and continue to bake until the crust is golden and the filling is bubbly, another 30-45 minutes.
Transfer to a wire rack to let cool, and allow to set for 2-3 hours before serving.