Servings: 8 to 10
This pie is best when made ahead and baked straight from the freezer. Leftovers—should there be any—are great for breakfast.
Make Ahead Tips
You can assemble the pie up to 6 weeks ahead. Freeze the pie wrapped in foil, and it’s ready to bake.
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I agree with the previous reviewer that the flavors of the filling are great! I did not care for the crust. I was hesitant about a pie crust mixed with a paddle in a stand mixer, but thought I'd give it a try. It was only so so. No flakiness at all. I prefer Abbie Dodge's technique. Next time I will also cook the filling and cool it before filling the pie to avoid the gap between filling and crust. Otherwise...wonderful.
I love the mix of fruit flavors in this pie-- everybody plays nicely together without anyone overwhelming anyone else. Also, the convenience of being able (nay, required!) to freeze it is super. I was a little dubious about baking it for so long, but it turned out great. Also, the syrup from poaching the cherries (with a drop of vanilla) made a great cherry-vanilla soda-- just add carbonated water. Yum.
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