Brandied Cherry Raisin Pie
Description
Submitted by: Sally Sibthorpe
Ingredients
At a glance
Simon Pearce Bakeware Recipes
Brookfield Pie Dish (9")
Filling
2 1/2 cups cherries
1 1/2 cups raisins
1/4 cup orange juice
3 tablespoons brandy
1 cup sugar
3 tablespoons cornstarch
2 tablespoons minute tapioca
1 1/2 teaspoon cinnamon
3/4 teaspoon lemon zest
1 cup chopped walnuts
Crust
2 1/4 cups flour
1/2 teaspoon salt
2 tablespoons sugar
3/4 cup butter-flavored shortening
6 tablespoons cold water
2 tablespoons milk or half-and-half (for top of pie)
2 tablespoons sugar (for top of pie)
2 1/2 cups cherries
1 1/2 cups raisins
1/4 cup orange juice
3 tablespoons brandy
1 cup sugar
3 tablespoons cornstarch
2 tablespoons minute tapioca
1 1/2 teaspoon cinnamon
3/4 teaspoon lemon zest
1 cup chopped walnuts
Crust
2 1/4 cups flour
1/2 teaspoon salt
2 tablespoons sugar
3/4 cup butter-flavored shortening
6 tablespoons cold water
2 tablespoons milk or half-and-half (for top of pie)
2 tablespoons sugar (for top of pie)
Methods/steps
Directions
Preheat oven to 375 degrees. Mix together the cherries, raisins, orange juice, and brandy, and let sit while making the crust so that flavors will blend.
Make Crust: In a medium-sized mixing bowl, combine flour, salt, and 2 tablespoons sugar. Cut in shortening. Sprinkle with cold water. Gather half of mixture into a ball, then roll out on a floured cloth into a 12” circle. Place circle of pastry into a Brookfield Pie Dish (9 inch). Roll out remaining dough, and cut out with a small cookie cutter. (I used leaf shapes, but you can use a christmas tree, circle, etc, if you prefer.)
Make Filling: Stir together 1 cup sugar, cornstarch, tapioca, 1 1/2 teaspoon cinnamon and lemon zest. Pour sugar mixture over fruit and stir gently with a rubber spatula until mixture is well distributed. Stir in walnuts. Transfer to prepared pie pan. Dip leaf-shaped crust cutouts into milk, and shake lightly to remove excess liquid. Place over cherry filling in a random pattern. Sprinkle with remaining sugar.
Bake for 45 minutes, or until crust is golden and juices are bubbling and clear. Cool before cutting serving.
Preheat oven to 375 degrees. Mix together the cherries, raisins, orange juice, and brandy, and let sit while making the crust so that flavors will blend.
Make Crust: In a medium-sized mixing bowl, combine flour, salt, and 2 tablespoons sugar. Cut in shortening. Sprinkle with cold water. Gather half of mixture into a ball, then roll out on a floured cloth into a 12” circle. Place circle of pastry into a Brookfield Pie Dish (9 inch). Roll out remaining dough, and cut out with a small cookie cutter. (I used leaf shapes, but you can use a christmas tree, circle, etc, if you prefer.)
Make Filling: Stir together 1 cup sugar, cornstarch, tapioca, 1 1/2 teaspoon cinnamon and lemon zest. Pour sugar mixture over fruit and stir gently with a rubber spatula until mixture is well distributed. Stir in walnuts. Transfer to prepared pie pan. Dip leaf-shaped crust cutouts into milk, and shake lightly to remove excess liquid. Place over cherry filling in a random pattern. Sprinkle with remaining sugar.
Bake for 45 minutes, or until crust is golden and juices are bubbling and clear. Cool before cutting serving.
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