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Cherry Brandy Pie

Pie.Chef's picture
Ingredients
  Double crust pastry/Null 1 (Null)
  Pitted tart red cherries/Null 4 Cup (64 tbs) (Fresh / Frozen)
  Sugar/Null 1 Cup (16 tbs) (Null)
  Quick-cooking tapioca/Null 3 Tablespoon (Null)
  Cherry brandy/Null 1 Tablespoon (Null)
  Finely shredded lemon peel/Null 1 Teaspoon (Null)
  Butter/Margarine 2 Tablespoon (Null)
Directions

Prepare and roll out pastry.
Line a 9-inch pie plate with half of the pastry.
Trim pastry to edge of pie plate.
In large bowl combine cherries, sugar, tapioca, brandy, lemon peel, and 1/8 teaspoon salt.
Let stand 20 minutes, stirring occasionally.
Turn mixture into pastry-lined pie plate.
Dot with butter or margarine.
Cut slits in top crust; place pastry atop filling.
Seal and flute edge high.
To prevent overbrown-ing, cover edge of pie with foil.
Bake in 375"' oven for 30 minutes.
Remove foil; bake for 25 to 30 minutes more or till golden.
Cool pie on rack before serving.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Dessert
Method: 
Baked
Dish: 
Pie
Drink: 
Brandy

Rate It

Your rating: None
4.15
Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2602 Calories from Fat 430

% Daily Value*

Total Fat 48 g74.5%

Saturated Fat 24.8 g124.1%

Trans Fat 0 g

Cholesterol 64.5 mg21.5%

Sodium 61.8 mg2.6%

Total Carbohydrates 531 g177.1%

Dietary Fiber 21.3 g85.2%

Sugars 395.4 g

Protein 6 g11.3%

Vitamin A 24.5% Vitamin C 26.3%

Calcium 53.1% Iron 90.8%

*Based on a 2000 Calorie diet

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Cherry Brandy Pie Recipe