Triple Cherry Pie
From EatingWell: July/August 1994
Tart, sweet and dried cherries fill a phyllo crust in this pie. Serve with vanilla frozen yogurt.
- 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
- 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.
- Combine tart cherries, sweet cherries, dried cherries, sugar, tapioca and lemon zest in a large bowl; toss to mix and set aside.
- 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.
- 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.
- 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.
- 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.
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
More From EatingWell
In celebration of EatingWell's 10th anniversary we picked our...
These easy weeknight suppers are inspired by the bountiful...
Take advantage of summer's bounty of fresh produce with these...
Muffin tins are great for making more than just muffins,...
Use your charcoal grill or gas grill for more than just...
Potato salad is a favorite summer dish, but classic versions...
It’s no wonder that the Mediterranean diet is considered to...
Enjoy the world’s healthiest diet with these delicious...
Make your own pickles! Get the most out of summer’s bounty by...
Berries and fresh summer fruit star in our healthy homemade...
Pork tenderloin is an easy and healthy addition to your...
Our healthy pepper recipes, including recipes for bell...
Fresh, sun-ripened tomatoes not only taste wonderful, they...
For a quick and healthy dinner, make one of our easy stir-fry...
While nothing quite beats eating quickly boiled or grilled...
From healthy blueberry muffins and blueberry pancakes topped...
- Ease of Preparation
- Total Time
- More than 1 hour
- 8 or more
- Preparation/ Technique
- July/August 1994