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Cherry Cherry Cherry Pie

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By: Sandy Barnes of Eastport

A cherry pie reicpe using dark sweet cherries, tart cherries, cherry concentrate and cherry brandy won Sandy Barnes of Eastport 1st place in the Friske Orchards 6th annual cherry recipe contest.

Ingredients

  • Double crust pie crust
  • 12 oz dark sweet pitted frozen cherries
  • 12 oz tart frozen cherries
  • 1/2 cup dried cherries
  • 1 1/4 cup sugar
  • 3 tablespoons minute tapioca
  • 1/2 teaspoon almond extract
  • 1 teaspoon lemon juice, fresh squeezed
  • 1/2 teaspoon lemon zest
  • pinch salt
  • 1/2 teaspoon vanilla
  • 1/2 cup cherry concentrate
  • 1 oz cherry flavored brandy
  • 2 tablespoon butter, cubed

Preparation

Preheat oven to 425 degrees. Prepare pie crust and roll out bottom crust, fit into a large pie dish. Chill. Mix all other ingredients except
butter and pour into chilled pie crust. Dot with butter. Roll out top crust, cover pie, crimp edges and cut vents or make a lattice crust.
Bake for 15 minutes at 425 degrees. Decrease temperature to 375 degrees and bake for an additional 45-50 minutes.
 

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