Tart, sweet and dried cherries fill a phyllo crust in this pie. Serve with vanilla frozen yogurt.

Makes 8 servings

ACTIVE TIME: 45 minutes

TOTAL TIME: 2 3/4 hours

EASE OF PREPARATION: Easy

2 cups tart cherries (about 12 ounces), pitted
2 cups sweet cherries (about 12 ounces), pitted
1/2 cup dried tart cherries
1/2 cup sugar
1 tablespoon quick-cooking tapioca
2 teaspoons freshly grated lemon zest
2 tablespoons butter
2 tablespoons canola oil
1 large egg white
6 sheets phyllo pastry, 14 by 18 inches each (if frozen, thawed in the refrigerator overnight)
4 teaspoons fine dry breadcrumbs
Confectioners’ sugar for dusting

1. Set rack on the lowest level of oven; preheat to 400°F. Place a baking sheet on the shelf in the oven to heat. Coat a 9-inch pie plate with cooking spray.
2. Combine tart cherries, sweet cherries, dried cherries, sugar, tapioca and lemon zest in a large bowl; toss to mix and set aside.
3. Melt butter in a small saucepan over low heat. Cook until it begins to turn a light, nutty brown, 1 1/2 to 2 minutes. (Be careful not to burn the butter.) Pour into a small bowl and let cool. Add oil and egg white and stir briskly with a fork.
4. Unwrap phyllo and lay one sheet in the prepared pie plate so that the edges hang over the sides. (Cover the remaining phyllo with a damp tea towel.) Brush the phyllo with the egg-white mixture. Sprinkle with 1 teaspoon breadcrumbs. Lay another sheet of phyllo at an angle over the first. Brush with the egg-white mixture and sprinkle with 1 teaspoon breadcrumbs. Repeat with 2 more sheets of phyllo. Lay the fifth sheet on top and brush with the egg-white mixture.
5. Spoon the fruit mixture into the phyllo-lined pie plate. Lift one corner of overhanging phyllo, give it a quick twist and set it on the fruit filling. Repeat with the remaining overhanging corners to form a circle of ruffles around the edge. Brush the ruffled phyllo with the egg-white mixture. Cut the remaining sheet of phyllo in half lengthwise, then crosswise. Lift each quarter from underneath, bunch it together at the center to form a ruffle and set on the exposed fruit in the pie’s center, to give the entire tart a ruffled top. (Do not worry if some fruit is still visible; small holes will serve as steam vents.) Brush the center ruffles with the egg-white mixture.
6. Place the pie plate on the baking sheet in the oven and bake for 10 minutes. Reduce oven temperature to 350° and bake until the pastry is golden and the fruit mixture is bubbling, 40 to 50 minutes longer. Set the pie on a rack and let cool to room temperature. Just before serving, dust with confectioners’ sugar.

NUTRITION INFORMATION: Per serving: 286 calories; 7 g fat (2 g sat, 2 g mono); 8 mg cholesterol; 54 g carbohydrate; 3 g protein; 2 g fiber; 117 mg sodium; 194 mg potassium.
3 1/2 Carbohydrate Servings
Exchanges: 3 1/2 other carbohydrate, 1 1/2 fat

MAKE AHEAD TIP: The pie is best served the day it is made. If the phyllo ruffles become soft, reheat the pie in a 350°F oven to re-crisp them.