We are all familiar with that gooey, unnaturally bright red filling made of maraschino cherries, and to be honest, that’s really the only sort of cherry pie I’ve ever known. So for our final installment of the Twelve Days of Pie, we transformed a classic favorite into something a little more real.
Using frozen cherries kept things simple — this recipe is definitely worth a try.
32 oz frozen cherries, thawed
3/4 cup sugar
3 tablespoons tapioca
Juice of one lemon
1 tablespoon brandy
1/8 teaspoon allspice
1/8 teaspoon almond extract
2 tablespoons butter, cut into dice
1 egg beaten with water
Dough for 1 double pie crust
Roll out bottom crust and press into pan, then spoon in the filling. Sprinkle diced butter on top.
Roll out top crust, cutting decorative shapes into center to vent if desired with a small cookie cutter. We used a star shape, it being Christmas and all.
Crimp edges together and brush with egg wash. Cut slits in top to vent if you did not already cut out shapes.
Bake in an oven preheated to 400 for 25 minutes. Then turn temperature down to 350 and bake for another 40 or so minutes.
I hope everyone enjoyed the Twelve Days of Pie as much as Mr. R and I enjoyed making them! I must say, however, it will be a while before I want pie again…