Cherry Jublee Pie
Indulge in the show-stopping decadence of Cherry Jubilee Pie, a delightful twist on a classic dessert that’s as beautiful as it is delicious. This luscious pie features a buttery, flaky crust made from scratch, enveloping a rich, tart cherry filling that's thickened with cornstarch and brightened with a splash of lemon juice and vanilla. The recipe’s unique touch is the addition of brandy, dramatically flamed just before serving for an unforgettable tableside presentation. Perfect for special occasions or a treat-yourself moment, this pie pairs perfectly with a scoop of vanilla ice cream or a dollop of whipped cream. With easy-to-follow instructions and a stunning result, Cherry Jubilee Pie is sure to impress both the eyes and the palate.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 cup Unsalted butter (cold, diced)
- 1 teaspoon Granulated sugar
- 0.5 teaspoon Salt
- 6 tablespoons Ice water
- 4 cups Cherries (fresh or frozen, pitted)
- 0.75 cup Granulated sugar
- 3 tablespoons Cornstarch
- 1 tablespoon Lemon juice
- 1 teaspoon Vanilla extract
- 2 tablespoons Brandy
- 1 unit Egg (beaten, for egg wash)
- 2 tablespoons Coarse sugar (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C).
In a large bowl, combine the flour, sugar, and salt. Add the cold diced butter and use a pastry cutter or your fingertips to mix until the mixture resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Divide the dough into two discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
In a medium saucepan, combine the cherries, sugar, cornstarch, and lemon juice over medium heat. Cook, stirring frequently, until the mixture thickens and the cherries release their juices (about 5–7 minutes). Remove from heat and stir in the vanilla extract. Let cool completely.
On a lightly floured surface, roll out one disc of dough into a 12-inch circle. Fit it into a 9-inch pie dish, trimming the edges to leave a slight overhang.
Pour the cooled cherry filling into the prepared pie crust.
Roll out the second disc of dough into another 12-inch circle. Place it over the cherry filling, sealing and crimping the edges with your fingers or a fork. Cut a few slits in the top crust to allow steam to escape.
Brush the top crust with the beaten egg and sprinkle with coarse sugar, if desired.
Bake in the preheated oven for 45–50 minutes, or until the crust is golden brown and the filling is bubbling. Check halfway through; if the edges are browning too quickly, cover them with foil.
Remove the pie from the oven and let cool slightly.
Before serving, carefully warm the brandy in a small saucepan over low heat. Light the brandy with a long lighter or match and immediately pour it over the pie for a flaming presentation.
Allow the flames to subside, slice the pie, and serve warm or at room temperature.
Nutrition Facts
Calories |
4129 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.4 g | 261% | |
| Saturated Fat | 125.5 g | 628% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 710 mg | 237% | |
| Sodium | 1276 mg | 55% | |
| Total Carbohydrate | 527.7 g | 192% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 257.6 g | ||
| Protein | 45.7 g | 91% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 199 mg | 15% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 1792 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
