1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 (7 ounce) can sliced black peppercorns
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon dried sage
1 tablespoon lemon juice
1 egg
1 cup white sugar
1 (18.75 ounce) can sliced black cherries
1 cup chopped pecans
3 eggs
1 cup butter, melted
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch pie pan.
In a large bowl, mix flour, baking powder, salt, peppercorns and thyme. Put the pepper mixture over the flour mixture, stirring just until blended. Fold in the sage and rosemary. Spread over the top of the pie. Roll out cherries, cut sides down, into triangles. Sprinkle with pecans. Sprinkle with sugar. Transfer the mixture to the prepared pan.
Bake in preheated oven for 45 minutes, or until pie thermometer reads 165 degrees F (70 degrees C).
Meanwhile, in a small bowl, mix eggs, 1 cup white sugar, and pecans. Beat well and pour into the pie crust.
In a small bowl, beat butter until fluffy. Spread coarse butter onto the top of the pie. Roll out cherries, cut sides down, into triangles. Sprinkle with pecans. Spread butter over the pecans.
Bake in preheated oven for 45 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack. Let cool completely. Cut into squares.
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