Ingredients
3/4 cup dried cherries or dried cranberries1/2 cup brandy or cherry juice blendCRUST:1-1/4 cups all-purpose flour1 tablespoon sugar1/4 teaspoon salt1/4 cup canola oil3 tablespoons 2% milkFILLING:1/3 cup butter, softened1-1/2 cups sugar1/8 teaspoon salt3 large eggs3/4 cup all-purpose flour1 cup chopped pecans2 ounces semisweet chocolate, choppedSweetened whipped cream, optional
Preparation
Preheat oven to 325°. Toss cherries with brandy; let stand, covered, 1 hour.
For crust, mix flour, sugar and salt. Whisk together oil and milk; add to flour mixture, tossing with a fork just until blended. Press onto bottom and up sides of a greased 9-in. pie plate.
For filling, drain cherries, reserving 1 tablespoon brandy. Beat butter, sugar and salt until blended; gradually beat in eggs and reserved brandy. Stir in flour. Fold in pecans, chocolate and cherries; pour into crust.
Bake until top is golden brown, 40-45 minutes. Cool on a wire rack. If desired, serve with whipped cream. Refrigerate leftovers.
