When it's hot outside, you don't want to spend too much time in a hot kitchen to enjoy an amazing dessert. This easy-to-make sundae is unique enough to serve to guests and limits the time your oven is on.
Cherry-lemon pie sundaes recipe
- 1 frozen pie crust
- 1/4 cup cherry brandy
- 1-1/2 cups sugar
- 1 teaspoon vanilla extract
- 1-1/2 cups water
- 2 cups fresh cherries
- 1 pint lemon sorbet or ice cream (we used sorbet)
- Whipped cream (optional)
- Preheat your oven as instructed on the package instructions for a raw, unfilled pie crust.
- Allow the pie crust to defrost, and then cut it into smaller pieces (any size that will fit into your sundae glasses). Sprinkle the pie crust pieces with cinnamon and sugar and bake according to package directions.
- In a small saucepan over low to medium heat, mix brandy, sugar, vanilla extract and water and bring to a boil.
- Remove it from the heat and allow it to cool.
- Pit the cherries and remove the stems.
- When the brandy mixture is cool, pour it over the cherries and refrigerate for at least 1 hour. (You can keep them for up to a month in an airtight jar).
- In small sundae dishes, place a scoop of ice cream and top with the macerated cherries, whipped cream and pieces of pie crust. Serve immediately.