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CHERRY BRUNCH PIE

Makes 6 servings.


1/2 pound bulk pork sausage
1 can (16 ounces) tart cherries, drained and coarsely chopped
1 cup shredded sharp Cheddar cheese (about 4 ounces)
1 cup buttermilk baking mix
1 teaspoon dried basil
1/2 teaspoon salt, or to taste
1/8 teaspoon ground black pepper, or to taste
4 eggs, slightly beaten
1-1/2 cups milk 


Cook sausage in a large skillet until brown, breaking into small pieces as it cooks; drain off fat. Remove from heat. Add cherries; mix well. Spoon sausage mixture into a 10-inch deep-dish pie plate. Top with cheese.

Combine baking mix, basil, salt and pepper in a medium mixing bowl; mix well. Add eggs and milk; beat until smooth. Pour over cheese.

Bake in a preheated 400 oven 35 to 40 minutes, or until a knife inserted in center comes out clean. Let cool 5 minutes. Cut into wedges. Serve immediately.

Note: If desired, 1-1/2 cups frozen unsweetened tart cherries can be substituted for canned cherries. Partly thaw cherries, then coarsely chop them before adding to sausage.


Recipe courtesy of the Cherry Marketing Institute
 

 

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