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.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
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.
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.
From rooftop to rain in North Carolina, Moveable Feast host Pete Evans is joined by the Lantern restaurant co-founders and siblings Andrea & Brendan Reusing to create an amazing local…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?