Cherry Jubilee Pie with Praline Crust
SERVES 8-10

---

INGREDIENTS: -Want to subscribe to my monthly newsletter?- 100% spam free...cancel anytime...extremely silly and informative! Contact me for details. -2 Cups Golden Brown Sugar -1 Cup Granulated Sugar -2 Cups Heavy Cream -1 tsp. Ground Cinnamon -1 tsp. Freshly Grated Nutmeg -Pinch of Cayenne Pepper -1 tsp. Vanilla Extract -2 Cups Pecans, coarsely chopped -1/2 Cup Granulated Sugar -2 Tbs. Cornstarch -1/2 Cup Water -1/4 Cup Chambord -2 Cups Cherries, pitted -Fresh Lemon Zest for garnish

Method: -Combine the brown sugar, white sugar, and cream in a heavy saucepan. Stir to combine and heat until mixture registers 238F on a candy thermometer. -Remove from heat and add the spices and vanilla. With a hand held electric mixer, beat mixture about 5 minutes until mixture is grainy and loses its sheen. Stir in the pecans. Pour into a lightly greased 10" pie pan. -Spray the bottom of a 9" pie pan with cooking spray. Press the 9" pie pan into the middle of the praline mixture so the edges rise up the sides of the smaller pie pan. Place a brick or other heavy object in the smaller pie pan to hold crust in place and let rest about 30 minutes. -In a separate saucepan, add the sugar and cornstarch. Mix thoroughly and then add the water. Cook and stir on medium high heat until thickened. Add the cherries and poach about 5 minutes. Add the chambord and remove from heat. -Remove the 9" pie pan from the crust and pour the cherries in. Chill for at least one hour until the cherry mixture is pretty firm. Garnish each slice with lemon zest.

---

ChefKerry.com