Any Port in a Storm Cherry Pie |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 6 |
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A friend gave me this... A praline-lined crust, creamy custard and port-accented cherries join forces in this exceptional pie. Ingredients:
1 (10 inch) pie crusts, unbaked |
1/3 cup brown sugar |
2 tablespoons butter |
1/2 cup chopped pecans |
4 eggs |
1/2 cup sugar |
1 teaspoon vanilla |
3/4 teaspoon nutmeg |
1/2 teaspoon salt |
1 dash cinnamon |
2 cups milk, scalded |
2 (16 ounce) cans pitted dark sweet cherries |
1/2 cup port wine |
2 tablespoons red currant jelly |
1 orange, rind of, grated |
2 teaspoons cornstarch, dissolved in |
1 tablespoon water |
Directions:
1. Preheat oven to 425.
2. Bake pie crust for 5 minutes.
3. Combine sugar and butter in a small saucepan and cook, stirring and cook, stirring, until sugar melts and bubbles.
4. Remove from heat, stir in pecans and spread over bottom of crust.
5. Return to oven and bake for 5 minutes longer, or until bubbly and allow to cool.
6. Combine eggs, sugar, vanilla, nutmeg, salt and cinnamon in bowl and whisk together.
7. Slowly pour milk into egg mixture, stirring to combine well.
8. Carefully pour custard into pastry and bake 25-30 minutes, or until knife inserted in the center comes out clean.
9. Cool.
10. While pie is cooling, throughly drain the cherries.
11. Cook port to reduce to 1/4 cup.
12. Stir in jelly and orange peel.
13. Stir in cornstarch and cook until thickened and glossy and then blend in the cherries.
14. Cool before spooning over the custard.
15. Chill thoroughly before serving.
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