Ingredients Jump to Instructions ↓

  1. 2 cups tart cherries, (about 12 ounces), pitted

  2. 2 cups sweet cherries, (about 12 ounces), pitted

  3. 1/2 cup dried tart cherries

  4. 1/2 cup sugar

  5. 1 tablespoon quick-cooking tapioca

  6. 2 teaspoons freshly grated lemon zest

  7. 2 tablespoons butter

  8. 2 tablespoons canola oil

  9. 1 large egg white

  10. 6 sheets phyllo pastry,

  11. 14 by 18 inches each (if frozen, thawed in the refrigerator overnight)

  12. 4 teaspoons fine dry breadcrumbs Confectioners' sugar, for dusting

Instructions Jump to Ingredients ↑

  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. 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.


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