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Dessert
6 - 8 servings
40 minutes
20-25 minutes
Chef Tom Fraker
1/4 cup apple juice
1 splash sherry
1/2 Cup brown sugar
4 tbsp. unsalted butter - melted and cooled
1 Pound Melissa's Plum Bites - diced
1/2 pound fresh Rainier Cherries - pitted, halved
2 tbsp. cornstarch
2 pre-made pie crusts
1 tsp. cinnamon
2 tsp. granulated sugar
1 egg
1 tbsp. water
Preheat oven to 350°F.
Combine apple juice, sherry, brown sugar, and butter in a bowl. Add the plum bites, cherries and cornstarch. Let stand for 15 minutes.
Place filling in one of the pie shells. Mix together the cinnamon and sugar and sprinkle over the top. Slice the second piecrust into eight 1/2-inch-thick strips and drape over filled pie shell in a crisscross pattern.
Pinch edges to fasten to bottom crust. In a small bowl, slightly scramble the egg and water. Brush the mixture onto the pie. Bake until golden brown. Allow the pie to cool and serve.
If cherries are out of season, you can use dried cherries.
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