Here’s my big problem with cherries – I love them so, so much in their pure form that I almost never bake or do anything with them because before I do, I end up eating them all. I wait all year long for cherry season and when it is finally here, I eat them like nobody’s business. Literally every day. When I saw the recipe for this sweet cherry pie though, I needed to try it right away. My sweet Ben went out and bought a double allotment of cherries the very next day so I had some to bake with and still plenty to eat.
This recipe does have a few odd techniques, like adding a plum to the mix and using ground up tapioca as a thickener. I sometimes wonder if Cook’s Illustrated makes things more complicated than they need to be, but then the recipes always turn out perfectly so I guess they are right. Same situation here – this was without a doubt the best cherry pie I have ever made (or tasted). They do suggest grinding the tapioca in a coffee grinder or food processor, but I don’t have a coffee grinder and my food processor was temporarily out of commission at the time. Instead, I put it in a plastic bag and tried to crush it with a rolling pin, but I don’t think it made any difference. It didn’t even matter in the end because I couldn’t tell at all. Next time I’m not sure I’ll bother with that step, but I do think the addition of the plum was important in adding a tart counterbalance to the sweet cherries. Served with some homemade vanilla ice cream, this is a perfect summer dessert.