While some fruits (like blueberries) gush excess juice when baked into a pie, sweet cherries like Bings suffer the opposite problem: Their firm, meaty flesh holds on to juice and can lead to a too-dry filling. Here’s how we beat the odds and came up with this juicy, sweet-tart cherry pie:
1. HALVE THE CHERRIES: Halving the cherries exposes their dense, meaty flesh and helps them release more juice than if left whole.
2. GET PLUMMY: To add tartness and juiciness, puree 1 cup cherries with 2 plums. Strain, adding the liquid to the halved cherries and discarding the solids.
3. SKIP THE LATTICE: A traditional lattice crust allows too much moisture to evaporate during baking; a closed crust helps keep juices inside.
MAKE IT NOW: Our recipe for Sweet Cherry Pie is free through July 11, 2013.