Makes one 9″ pie
Time: 1 hour 30 minutes
INGREDIENTS
- 2 3/4 lbs. halved and pitted fresh tart cherries, or thawed frozen cherries
- 1/4 cup dried cherries
- 1 1/3 cups sugar
- 3 Tbsp. quick-cooking tapioca
- 1 Tbsp. lemon juice
- 1 Tbsp. rum (optional)
- 2 Tbsp. unsalted butter, melted
- 2 pie crusts (store-bought or homemade)
- Ice cream for serving (optional)
INSTRUCTIONS
- Preheat your oven to 400°F.
- In a large mixing bowl, combine tart cherries (including the juices), dried cherries, sugar, tapioca, lemon juice, and rum (if using). Mix well. Let the filling mixture sit for 15–20 minutes, tossing occasionally, to allow the tapioca to soften.
- Spoon the filling into the prepared bottom crust, making sure to include both fruit and juice evenly.
- Drizzle melted butter over the filling.
- Place the second pie crust over the filling. Seal the edges by pressing them together and fluting them with your fingers or a fork. Cut a few small slits in the top crust to allow steam to escape. Or, for a more ornate look, try a lattice top crust (instructions are in the homemade crust recipe linked below).
- Place the pie in the preheated oven and bake for 15 minutes. Then, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 30–35 minutes, or until the crust is golden brown and the filling is bubbly.
- Allow the pie to cool slightly before serving. Serve warm with a scoop of ice cream.
CHEF’S TIP
When making cherry pie, it’s essential to use the right type of cherries for the best flavor. Tart cherries, such as Montmorency, are ideal for pies due to their bright, tangy taste. If you can get your hands on Wisconsin Door County cherries, you’re in for a treat! Door County’s unique climate and soil composition make it perfect for growing delicious cherries.
