Name: Cherry Brandy Pie
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 1 9-inch pie
Cuisine: American
Ingredients: 1 package of refrigerated pie crusts (2 crusts); 4 cups of fresh cherries, pitted (you can also use frozen cherries); 1 cup of sugar; 1/4 cup of cornstarch; Juice of 1/2 a lemon; 1/4 cup of brandy; 1/2 teaspoon of almond extract; 1/4 teaspoon of salt; 1 tablespoon of butter, cut into small pieces; 1 egg, beaten (for egg wash); 1 tablespoon of sugar (for sprinkling on top)

Instructions

Preheat your oven to 400°F (200°C) and place a baking sheet in the oven to preheat as well. This will help ensure a crisp bottom crust for your pie.
Roll out one of the pie crusts and press it into a 9-inch pie dish, trimming any excess dough from the edges. Set aside.
In a large bowl, combine the pitted cherries, sugar, cornstarch, lemon juice, brandy, almond extract, and salt. Mix well to ensure the cherries are coated evenly.
Pour the cherry mixture into the prepared pie crust, making sure to distribute the cherries in an even layer. Dot the top of the filling with butter pieces.
Roll out the second pie crust and use it to cover the cherry filling. You can create a lattice crust or simply place the entire crust on top, cutting a few slits to vent steam. Trim any excess dough and crimp the edges to seal the pie.
Brush the top crust with the beaten egg and sprinkle sugar over the surface for a golden, sweet finish.
Place the pie on the preheated baking sheet in the oven and bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
Once baked, remove the pie from the oven and let it cool on a wire rack before serving. This pie is delicious on its own or paired with a scoop of vanilla ice cream for an indulgent treat.

Ingredients

Instructions

Nutrition Facts