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Wonder Woman: Kerith Brand

 

Winning Recipes From Kerith Brand's PieGiving

Brandy Old Fashioned Cherry Pie (adapted from Food Network’s Cherry Pie Inspired by Brandy Old Fashioned Cocktail)


Ingredients for crust (makes 2):

2 ½ cups all purpose flour, plus more for dusting

1 teaspoon salt

1 ½ teaspoons sugar

Zest of one orange 

2 sticks very cold unsalted butter, cut into ½ inch cubes

3 - 4 tablespoons ice water


  1. Combine flour, salt, sugar, and orange zest in a food processor and pulse until well combined.  If you do not have a food processor, stir with a fork to blend evenly.
  2. Add ½ of the cubes of butter and pulse food processor 8 times.  Add the remaining half and pulse 6 more times.  If using a fork or pastry cutter, slowly cut the butter into the flour mixture until it looks like coarse meal.
  3. Slowly add two tablespoons of ice cold water (without the ice) to the food processor and pulse several times.  If using a pastry cutter or fork, cut the water into the dough slowly.  It should hold together when you press a handful of it into a ball.  If needed, continue to add ice water, one tablespoon at a time, until the mixture just barely clumps together.
  4. Turn the dough out onto a lightly floured work surface. Gather and press the dough into a ball. Divide the dough into 2 equal pieces for 2 single-pie crusts, pat them into even disks, wrap well, and let chill in the refrigerator for 20 minutes before rolling and baking. 


Ingredients for filling:

4 - 5 cups tart cherries, pitted and halved

½ cup raw sugar

Juice of one lemon

2 tablespoons quick cooking tapioca, more for thickening 

1 tablespoon bourbon

1 teaspoon pure almond extract

1 teaspoon orange bitters

2 tablespoons cream

Raw sugar for sprinkling


  1. Combine the cherries, sugar, and lemon juice in a saucepan.  Sprinkle with tapioca and simmer for 5 minutes.  You may need more tapioca if your cherries were frozen and held lots of water.  Pour into a large bowl and stir in the bourbon, almond extract and orange bitters.  Let cook and refrigerate for about one hour.
  2. Preheat the oven to 350 degrees F and place the oven rack in the lower third of the oven.
  3. Roll each dough piece on a lightly-floured surface into 12 or 13-inch disks.  Gently place one disk into a 9-inch pie pan, bringing it up the sides.  
  4. Make a few incisions to the remaining dough (this is your top crust).  You may wish to dazzle it up here with a design if you are feeling inspired!
  5. Pour the cherry filling into the prepared pie pan.  Lightly brush the border of the pie dough with water and top with the second pie crust.
  6. Tightly seal the dough by pressing the edge with a fork or your fingers.  You may add some decorative touches with the scrap dough if desired to decorate the pie.  
  7. Lightly brush the pastry with cream and sprinkle with a little sugar.  
  8. Place the pie on a larger baking sheet lined with parchment paper to catch any spills.
  9. Bake the pie until the crust is a deep golden brown color and the cherry juices are starting to bubble, 35 to 45 minutes.  Let cool, and then enjoy with softly whipped cream or vanilla ice cream.

Apple Pie with cheddar crust - adapted from The Joy of Cooking

 

Makes one 9 or 10 inch deep dish pie 

 

Prepare crust (makes two):

2 ¾ all purpose flour, plus extra as needed

1 teaspoon salt

1 cup diced very cold unsalted butter (I put mine in the freezer)

½ cup ice cold water

1 cup shredded cheddar cheese 

 

  1. Combine the flour and salt in a bowl and stir with a fork to blend evenly. 
  2. Alternating, cut the butter and cheddar into the flour using a food processor, pastry cutter, or 2 knives until the mixture looks like coarse meal. Drizzle a few tablespoons of the cold water over the flour mixture and quickly rub the water into the flour. 
  3. Continue to add the water a few tablespoons at a time until the dough is evenly moist although not wet and shaggy or rough in appearance. It should just hold together when you press some of it into a ball. 
  4. Turn the dough out onto a lightly floured work surface. Gather and press the dough into a ball. Divide the dough into 2 equal pieces for 2 single-pie crusts, pat them into even disks, wrap well, and let chill in the refrigerator for 20 minutes before rolling and baking. 

 

Prepare filling:

2 pounds apples (I like to use a mix of Granny Smith and a yummy red apple)

6 tablespoons unsalted butter

½ cup sugar

Grated zest of 1 large lemon 

Strained juice from 1 large lemon

¼ cup brandy

½ teaspoon ground nutmeg

¼ teaspoon ground cinnamon 

¼ teaspoon ground cloves

½ teaspoon salt 

 

  1. Preheat oven to 375 degrees F
  2. Peel, core, and slice apples ¼ inch thick. 
  3. Heat butter over high heat in a wide (NOT CAST IRON) skillet until sizzling and fragrant.
  4. Add the apples and cook until just tender, 5-7 minutes. Reduce heat and stir in the remaining ingredients. 
  5. Meanwhile, remove pie dough from the refrigerator and prep for filling. Roll one disk of dough on a lightly floured surface until it’s roughly 3-4 inches larger than the pan. Transfer the roller dough to the pan by rolling it loosely around the pin, centering the pin over the pan, and then unrolling the dough. 
  6. Ease the dough into the pan loosely and then, using your fingertips or a small scrap of dough, press it firmly into the pan. Trim the edges of the dough with scissors or a small paring knife, leaving an overhang of ¾ in. 
  7. Bring to a boil and boil over medium-high heat, stirring occasionally, until the juices thicken to the consistency of maple syrup. 
  8. Pour the mixture into the pie pan.
  9. While the filling rests, prepare the top crust as above. Pinch together the top and bottom crusts. You may choose to press firmly with a fork. Cut two 2-inch steam vents (or jazz it up with your own decorating!).
  10. Place the pie on a baking sheet (very important because it will bubble and be gooey!) and bake until the crust is golden brown and the filling is bubbly, 30-40 minutes. Let cool before serving. 

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