This brunch pie offers a pleasing contrast
of the sweet and savory flavors of pork sausage, sharp cheddar
cheese and tart cherries.
Cherry Brunch Pie
- 1/2 pound bulk pork sausage
1 (16-ounce) can 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 large 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°F (205°C)
35 to 40 minutes, or until a knife inserted in center comes out
clean. Let cool 5 minutes. Cut into wedges. Serve immediately.
Makes 6 servings.
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 and photograph are provided courtesy
of the Cherry Marketing Institute.
