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CHERRY BRUNCH PIE

Makes 6 servings.
 

INGREDIENTS

    • 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
    • 1½ cups milk 
     

DIRECTIONS

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, 1½ 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 - www.cherrymkt.org/
 

 

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