Cherry Brandy Pie Recipe
Ingredients
| Pastry for Double-Crust Pie | ||
| 4 cups fresh or frozen pitted tart red cherries | ||
| Sugar | 1 Cup (16 tbs) | |
| Quick-cooking tapioca | 3 Tablespoon | |
| 1 tablespoon cherry brandy | ||
| Lemon peel | 1 Teaspoon, finely shredded | |
| Butter or margarine | ||
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.
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.
Chef
