Can She Bake a Cherry Pie, Billie Boy, Billie Boy?

Cherry Pie for Brucie

Adapted from: Serious Eats

http://www.seriouseats.com/recipes/2016/06/print/fresh-cherry-pie-filling-recipe.html  and 

1.  Prepare crust: see the crust recipe blog post.

2. Prepare Filling
                28 ounces pitted cherries (5 heaping cups; 790g), from about 2 pounds whole fruit (6 heaping cups; 910g) from our backyard tree.

                1 ounce fresh lemon juice (2 tablespoons; 30g) from 1 small lemon

7 ounces sugar (1 cup; 195g)  needs to be a 1:4 ratio with the cherries

3/8 teaspoon  salt

1 1/2 ounces tapioca starch (1/3 cup plus 1 teaspoon; 40g). It needs to mention cassava by name on the packaging - some sourced from Asia are made from other plants.

3. Make a top crust appropriate for the occasion - his favorite is the squid with the blueberry eyes. 

4. Egg Wash (optional):

1 large egg

1 large egg yolk

1/2 ounce heavy cream (1 tablespoon; 15g)

1/8 teaspoon salt

5. Chill for at least 30 minutes

6. Place chilled pie inn center of oven, on a parchment lined rimmed baking sheet.

Bake until crust is golden, about 1 hour, then put an empty baking sheet placed on the top-most rack of the oven to serve as a shield. Continue baking until filling is bubbling even in the very center of the pie, about 15 minutes more.  The time can vary considerably depending on the thickness and type of pie plate, the amount of top crust, how long the pie was refrigerated, etc.