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).
Ingredients
Directions
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.
Enjoy!
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.
Enjoy!
No comments:
Post a Comment