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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

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4.15
Average: 4.2 (14 votes)