Ingredients:
1. Pitted cherries – 2 cups (12 ounces)
2. Pitted sweet cherries – 2 cups (12 ounces)
3. Dried tart cherries – ½ cup
4. Sugar – ½ cup
5. Quick-cooking tapioca – 1 tbsp
6. Freshly grated lemon zest – 2 tsp
7. Butter – 2 tbsp
8. Canola oil – 2 tbsp
9. Large egg white - 1
10. Phyllo pastry 14 by 18 inches each (if frozen, thawed in the refrigerator overnight) – 6 sheets
11. Fine dry breadcrumbs – 4 tbsp
12. Confectioners' sugar, for dusting - As per requirement
Method:
1. Set rack on rock bottom level of oven, heat up to 400°F. Place a baking sheet on the shelf to heat in your oven. Coat a 9-inch pie plate with cookery spray.
2. Mix tart cherries, dried cherries, sweet cherries, tapioca, sugar, and lemon zest in a bowl, toss to combine and put aside.
3. Melt butter in a small pan over low heat. Cook till it becomes light, nutty brown, 1 ½ for a couple of minutes. (Be careful to not burn the butter.) Pour into a bowl and set aside to cool. Add oil and egg white followed by stirring briskly using a fork.
4. Open the phyllo and take a sheet in a ready pie plate in such a way that the sides droop over the perimeters. (Cover the remaining phyllo with a tea moist towel.) Brush the phyllo with some of the egg-white mixture. 4. 4.
5. Sprinkle with one teaspoon of breadcrumbs and lay a phyllo sheet at an angle over the first one. Brush it with some egg-white mixture and sprinkle with 1 tsp breadcrumbs. Repeat with a pair of additional sheets of phyllo. Lay the 5th sheet on top and brush it with the egg-white mixture.
6. Spoon the fruit mixture into the phyllo-lined pie plate. Elevate one corner of overhanging phyllo, provide it a quick twist and set it on the fruit filling. Repeat with the remaining overhanging corners to create a circle of ruffles round the edge. Brush the ruffled phyllo with the egg-white mixture. Cut the remaining sheet of phyllo in ½ lengthwise, then crosswise. Elevate every quarter from beneath, bunch it along at the middle to create a ruffle and set on the exposed fruit within the pie’s center, to provide the complete tart a ruffled top. (Do not worry if some fruit continues to be visible; tiny holes can function as steam vents.) Brush the middle ruffles with the egg-white mixture.
7. Place the pie plate on the baking sheet in the oven and then bake it for ten minutes. Cut back oven temperature to 350° and bake till the pastry turns golden and also the fruit mixture is bubbling, 40 to 50 min longer. Set the pie aside and let it cool to temperature. Right before serving, dust it with confectioners’ sugar.