ATK Sweet Cherry Pie for Two

By GratefulSea

We prefer the buttery flavor and flaky texture of homemade pie dough here; however, you can substitute two 9-inch store-bought pie dough rounds, if desired. You can substitute 12 ounces frozen sweet cherries for the fresh cherries; to preserve their juice, thaw them only partway before using. You will need a 6-inch pie plate for this recipe. Grind the tapioca to a fine powder in a spice grinder for 30 seconds or in a mortar and pestle.

Ingredients

• 1 recipe Classic Double-Crust Pie Dough for Two
• 14 ounces fresh sweet cherry , pitted and halved
• 1 red plum , quartered and pitted
• 1/4 cup (1 3/4 ounces) sugar
• 2 teaspoons instant tapioca , ground
• 1 1/2 teaspoons lemon juice
• Pinch salt
• Pinch ground cinnamon (optional)
• 1 Tablespoon unsalted butter , cut into 1/4-inch pieces

Details

Servings 2
Adapted from onlinecookingschool.com

Preparation

Step 1

1. Adjust oven rack to lowest position and heat oven to 425 degrees. Roll 1 disk of dough into 9-inch circle on lightly floured counter. Loosely roll dough around rolling pin and gently unroll it onto 6-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 9-inch circle on lightly floured counter, then transfer to parchment paper-lined baking sheet; cover with plastic and refrigerate for 30 minutes.

2. Meanwhile, process 1/2 cup cherries and plum together 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, ground tapioca, lemon juice, salt, and cinnamon, if using, into puree and let sit for 15 minutes.

3. Transfer cherry mixture with its juices to dough-lined pie plate, mounding it slightly in middle (pie plate will be very full). Scatter butter pieces 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 plate using your fingers. Cut five 1-inch vents in center of top crust. Brush surface with beaten egg white and freeze for 20 minutes.

4. Place pie on foil-lined rimmed baking sheet and bake until crust is light golden brown, 20 to 25 minutes. Reduce oven temperature to 350 degrees, rotate sheet, and continue to bake until juices are bubbling and crust is deep golden brown, 25 to 35 minutes. Let pie cool on wire rack until filling has set, about 1½ hours; serve slightly warm or at room temperature.