Description
A delightful pie made with sweet cherries, brandy, and a hint of vanilla that brings a vibrant twist to dessert gatherings.
Ingredients
- 1 recipe double-crust pie dough (store-bought or homemade)
- 36 oz sweet cherries, stemmed and pitted (fresh or thawed frozen)
- 1/4 cup brandy or bourbon
- 1 vanilla bean, split and scraped
- 1/4 cup sugar
- 1/2 cup brown sugar
- Zest of one lemon
- ⅛ teaspoon nutmeg
- Pinch of kosher salt
- 2 tablespoons cornstarch
- 1 tablespoon unsalted butter, cut into small pieces
- 1 egg
- 1 tablespoon water
- Whipped cream or vanilla ice cream for serving
Instructions
- Preheat the oven to 400°F (200°C).
- Roll out half of the pie dough into a circle about 10 inches in diameter and lay it in the pie plate. Prick it gently with a fork and set it aside.
- Combine the cherries, brandy, vanilla bean scrapings, sugars, lemon zest, nutmeg, and salt in a saucepan. Let the mixture stand for 15 minutes without heat.
- After resting, sprinkle cornstarch over the cherry mixture and mix well. Place the saucepan over medium heat and cook for about 5 minutes or until the liquid thickens.
- Let the filling cool to room temperature. Pour it into the prepared crust and dot the top with butter.
- Roll out the remaining dough, cut it into 1/4-inch wide strips, and create a lattice pattern on top of the filling.
- Mix the egg with water and brush it over the dough lattice to secure it before baking.
- Bake for 20 minutes at 400°F, then lower the temperature to 350°F (175°C) and continue baking for another 20 to 30 minutes.
- Allow the pie to cool on a wire rack until it’s warm, then serve.
Notes
For best results, chill the pie crust before filling. Serve warm with whipped cream or vanilla ice cream.
