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Cherry Brandy Pie Recipe
|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)|
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 mg
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
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.