DIRECTIONS:

Step 1

Preheat the oven to 375°F.

Step 2

Mix together the cherries, raisins, orange juice and brandy. Let sit while making the crust so that flavors will blend.

CRUST

Step 1

In a medium-sized mixing bowl, combine flour, salt and 2 tbsp sugar.

Step 2

Cut in butter. Sprinkle with cold water.

Step 3

Gather half of mixture into a ball, then roll out on a floured cloth into a 12″ circle.

Step 4

Place circle of pastry into a 9-inch pie tin. Roll out remaining dough and cut out with a small cookie cutter.

FILLING

Step 1

Stir together 1 cup sugar, cornstarch, tapioca, 1 1/2 teaspoon cinnamon and lemon zest.

Step 2

Pour sugar mixture over fruit and stir gently with a rubber spatula until mixture is well distributed.

Step 3

Stir in walnuts.

Step 4

Transfer to prepared pie pan.

Step 5

Dip leaf-shaped crust cutouts into milk, and shake lightly to remove excess liquid.

Step 5

Place over cherry filling in a random pattern. Sprinkle with remaining sugar.

Step 6

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