I may not have won the Trunk-or-Treat pie contest this year, but I made the cherry pie again for Desserter Club and it won with 7 of 8 votes. I did not vote for myself. A couple of notes to add to the original recipe:
1. Yes, the crust dough needs to rest after mixing, but I would not refrigerate it for any longer than 20 minutes without then bringing it closer to room temperature before rolling out. Super cold dough splits.
2. I used tapioca this time and doubled it to make the filling thicker. Doubling was too much. The filling was now too stiff for my liking. Next time I’ll try 3 Tablespoons of ground tapioca.
3. Cutting the frozen cherries into fourths was a good idea.
4. Since plums are way out of season now, I used “Just Plums” baby food from Plum Organics for the plum puree. Worked great.
As I heated up the last piece and ate it with ice cream I said to Kent, “This may be my new favorite pie of all time.” To which he responded, “Really?” in a tone which clearly said, “Make me a pumpkin cheesecake.”