INGREDIENTS

Filling

3 cups pitted cherries
1 cup organic raisins
1/4 cup freshly squeezed orange juice
3 tbsp brandy
1 cup Wholesome Raw Cane Sugar
3 tbsp cornstarch
2 tbsp minute tapioca
11/2 tsp cinnamon
1 tsp orange zest
1 cup chopped walnuts

Crust

2 1/4 cups flour
1/2 tsp salt
2 tbsp Wholesome Raw Cane Sugar
3/4 cup cold organic butter, diced
6 tbsp cold water
Pie Topping:
2 tbsp organic milk
2 tbsp Wholesome Raw Cane Sugar

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INSTRUCTIONS

Preheat the oven to 375°F. Mix together the cherries, raisins, orange juice and brandy. Let sit while making the crust so that flavors will blend.

Crust: In a medium-sized mixing bowl, combine flour, salt and 2 tbsp sugar. Cut in butter. Sprinkle with cold water. Gather half of mixture into a ball, then roll out on a floured cloth into a 12″ circle. Place circle of pastry into a 9-inch pie tin. Roll out remaining dough and cut out with a small cookie cutter.

Filling: Stir together 1 cup sugar, cornstarch, tapioca, 1 1/2 teaspoon cinnamon and lemon zest. Pour sugar mixture over fruit and stir gently with a rubber spatula until mixture is well distributed. Stir in walnuts. Transfer to prepared pie pan. Dip leaf-shaped crust cutouts into milk, and shake lightly to remove excess liquid. Place over cherry filling in a random pattern. Sprinkle with remaining sugar.

Bake for 45 minutes, or until crust is golden and juices are bubbling and clear. Cool before serving.

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Recipe Source: Sugar Club Member Sally S