With the advent of Autumn comes the sweet-tart pies of many festive occasions! Fruit stands are bursting with the bounty of the harvest and cherries abound! Add this luscious creation to your dessert table this season! If you don’t feel like pitting cherries, you can use frozen cherries from the grocery store and no one will be any the wiser! The crisp flaky crust is just the right contrast to the tender juicy fruit-filled center of this pie just bursting with cherries and a handful of cranberries to add just the right balance of tartness. There are hints of citrus and spice in the filling as well, adding subtle nuances of gourmet elegance.
2 cups cherries, pitted (frozen work)
1 cup cranberries, frozen or fresh
2 Tbsps. cornstarch
1 tsp. cinnamon
½ tsp. pumpkin pie spice
1 ( 15 oz) can Premium Cherry Pie filling
1 tsp Orange zest, fine minced
Panhandle Milling Pie Crust 2 pieces, ½ of recipe
1 egg, whisked, for egg wash
In a large bowl, combine the filling ingredients.
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