Sunday, August 7, 2011

Cherry Brandy Pie

A few weeks ago my husband's Uncle Frank and I had a day filled with cooking.  He had recently aquired quite a few fresh B.C. cherries, so we made jam & pies all day.  This recipe was pulled from one of his ancient cookbooks, (at least a decade older than myself) and filled with the best homemade recipes (see photo attached).

  • 2 pie crusts
  • 4 cups fresh cherries (pits removed and cut in half) 
  • 1 cup sugar
  • 3 tbsp quick cooking tapioca
  • 2 tbsp cherry (or plain) brandy
  • 1 tsp lemon zest (or lemon juice)
  • Butter or margarine


Prepare and roll out pastry.  Line a 9-inch pie plate with 1 pastry.  Trim pastry to edge of pie plate.

In a large bowl combine cherries, sugar, tapioca, brandy, lemon zest, and 1/8 tsp salt.  Let stand 20 minutes, stirring occasionally.  Turn mixture into pastry-lined pie plate.  Dot with butter.  Cut slits in top crust; place pastry on top of filling.  Seal and flute edge high.  To prevent overbrowing, cover edge of pie with foil.  Bake in 375 oven for 30 minutes.  Remove foil; bake for 25 to 30 minutes more or until golden.  Cool pie on rack before serving.


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