BERRY OR CHERRY PIE WITH CANNED OR BOTTLED FRUIT
One 9-inch double-crust pie
Please read About Crusts Baked with Fillings.
Prepare:
- 1 recipe Basic Pie or Pastry Dough, All-Butter Pie or Pastry Dough, or a double recipe Cream Cheese Pastry Dough
Line a 9-inch pie pan with half the dough.
Drain, reserving the juice:
- Three 15- to 16-ounce cans or bottles sweet or sour cherries or berries, preferably packed in unsweetened juice
Measure 3 ½ cups fruit and ½ cup juice and combine in a bowl with:
- ½ to ¾ cup (100 to 150g) sugar
- ¼ cup (30g) tapioca starch or cornstarch
- 2 tablespoons (30g) lemon juice
Let the mixture stand, stirring occasionally, for 15 minutes, then pour into the bottom crust. Dot with:
- 2 tablespoons butter, cut into small pieces
Cover with a pricked or vented top crust or a lattice, and freeze the pie for 15 minutes or refrigerate for 1 hour to chill the crust. Position a rack in the lower third of the oven. Preheat the oven to 400°F.
For a bronzed crust, brush the top of the pie with:
- (1 large egg, beaten with 1 teaspoon water)
Place the pie on a baking sheet and bake until thick juices bubble through the vents, about 1 hour 15 minutes. Let cool completely on a rack.