CARDAMOM CHERRY PIE
Cardamom Cherry Pie
I love cherry pie and the cardamom makes it * chef’s kiss *…
Yield: 1 x 9-inch pie crusts
PREP IT!
40 ounces Tart cherries or Dark sweet cherries, frozen
¾ cups Sugar, granulated
¼ cup Brown sugar, dark
5 tablespoons Cornstarch
¼ teaspoon Salt
½ teaspoon Cardamom
1 small Lemon, zested and juiced (4 teaspoons of juice)
1 teaspoons Vanilla extract
2 tablespoons Raspberry or Cherry liqueur
2 x 9-inch pie crusts (1 for top and one for bottom)
1 large Egg
1 tablespoon Water
2 tablespoons Turbinado sugar
MAKE IT!
In a bowl, stir together cherries, sugar, brown sugar, cornstarch, salt, cardamom, lemon zest and juice, vanilla, and liqueur together to combine.
Distribute filling into prepared pie crusts. Top filling with second pie crust, crimp edges to seal, and decorate as desired.
Whisk together egg and water to make an egg wash. Brush pie crust with egg wash. Cover edges of pie crust with foil so edges don’t burn. Sprinkle top of pie with turbinado sugar.
Bake at 425F for 20 minutes and then reduce heat to 375F and bake for an additional for 25-30 minutes or until crust is golden brown and filling is set.
Tip: Enjoy warm or at room temperature with ice cream or fresh vanilla whipped cream.
Reheat leftovers: in the oven or in the microwave.