Ingredients
- 2 cup cherries
- 2 oz brandy
- 6 nectarines
- 1/2 cup sugar
- 31/2 tbsp quick-cooking tapioca
- 1 tsp lemon juice
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- 1/2 pecan piece
- 4 tbsp unsalted butter
- 1 deep-dish pie
Preheat oven to 425 degrees F. Put prepped cherries in small sauce pot. Add 2 ounces of brandy and cook on medium-high for 5 to 8 minutes (pan will flame up). In a bowl combine nectarines, sugar, tapioca and lemon juice. Let stand for 10 min and mix with cooled cherries.
In a bowl, mix flour, brown sugar and pecan pieces. Use a fork to cut in the cold butter until it creates praline crumbs. Sprinkle 1/3 of the pralines over bottom of 9-inch pie shell; cover with fruit blend. Sprinkle remaining praline mixture on top.
Place pie on baking sheet in middle of oven and bake for 10 minutes. Reduce oven temperature to 350 degrees F and bake 25-30 minutes until topping is golden brown.
Ingredients
- 11/3 cup flour
- 1 cup merlot seed flour
- 1/2 tsp salt
- 1/3 cup vegetable oil
- 3 tbsp cherries, pitted and halved
Combine flours and salt in a mixing bowl. Pour oil into a measuring cup, and add cream. Do not stir. Add liquids to dry ingredients and mix with a fork until dough forms a ball. Roll out dough between two sheets of wax paper to form a 12 inch disk. Place pastry in a 9 inch pie plate, form a decorative edge, and prick base and sides all over with a fork. Bake until light golden for 12 to 15 minutes.
Recipe courtesy of T.G.I. Pie Day and Frank Mangana, Chef and owner of Picazo Restaurant and Bar and Mojave by Picazo
