Rustic cherry pie from The Food of Campanile: Recipes from the Famed Los Angeles Restaurant (page 271) by Mark Peel and Nancy Silverton

  • brandy
  • cherries
  • cinnamon sticks
  • granulated sugar
  • vanilla beans
  • balsamic vinegar
  • yogurt
  • butter
  • dried sour cherries
  • unbleached all-purpose flour
  • unbleached pastry flour
  • EYB Comments

    The book's "Rustic pie dough" called for in this recipe requires refrigeration for 2-4 hours. Requires 2.5 hours to prepare. Can substitute unbleached all-purpose flour for unbleached pastry flour. See recipe for cherry suggestions.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    The book's "Rustic pie dough" called for in this recipe requires refrigeration for 2-4 hours. Requires 2.5 hours to prepare. Can substitute unbleached all-purpose flour for unbleached pastry flour. See recipe for cherry suggestions.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.