Treat yourself to a little dessert after nearly a month of healthy eating!
Ingredients
6 tablespoons water, divided
2 tablespoons sugar
2 tablespoons cherry brandy
4-1/2 teaspoons cornstarch
1-1/2 teaspoons lemon juice
1 teaspoon quick-cooking tapioca
1/4 teaspoon grated lemon zest
Dash salt
2 cups fresh or frozen pitted tart cherries, thawed and halved
1 cup fresh or frozen pitted dark sweet cherries, thawed and halved
1 Dough for double-crust pie
1 large egg, room temperature
ICING:
2-2/3 cups confectioners’ sugar
3 to 4 tablespoons hot water
2 tablespoons butter, melted
1/2 teaspoon almond extract
1/4 teaspoon vanilla extract
Dash salt
Freeze-dried strawberries, crushed, optional
Directions
-In a large saucepan, whisk four tablespoons of water, sugar, brandy, cornstarch, lemon juice, tapioca, lemon zest, and salt until combined. Add cherries. Bring to a boil; cook and stir until thickened, three to five minutes. Remove from heat. Set aside to cool.
-Preheat oven to 400°. On a lightly floured surface, roll half the dough to a 14×9-in. rectangle. Cut out eight 3-1/2 x 4-1/2-in. rectangles. Repeat with remaining dough.
-Transfer eight rectangles to parchment-lined baking sheets; spoon about three tablespoons of cherry mixture in the center of each. Whisk egg and remaining two tablespoons of water. Brush edges of crust with egg wash. Top with the remaining eight rectangles; press edges with a fork to seal. Brush tops with egg wash; cut slits in tops.
-Bake until crust is golden brown and slightly puffed, 25 to 30 minutes. Remove from pans to wire racks to cool. Combine confectioners’ sugar, hot water, melted butter, extracts, and salt; drizzle over pies. Garnish with freeze-dried strawberries if desired. Let stand until set.
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