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Triple Cherry Pie

July/August 1994

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


Triple Cherry Pie

Makes: 8 servings

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Total Time:

Ingredients

  • 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

Preparation

  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.

Tips & Notes

  • 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.

Nutrition

Per serving: 286 calories; 7 g fat (2 g sat, 2 g mono); 8 mg cholesterol; 54 g carbohydrates; 3 g protein; 2 g fiber; 117 mg sodium; 194 mg potassium.

Carbohydrate Servings: 3 1/2

Exchanges: 3 1/2 other carbohydrate, 1 1/2 fat


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Recipe Categories

Ease of Preparation
Moderate
Total Time
More than 1 hour
Ethnic/Regional
American
Servings
8 or more
Health & Diet Considerations
Low cholesterol
Low sodium
Preparation/ Technique
Bake
Meal/Course
Dessert
Season
Spring
Summer
Publication
July/August 1994
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