This Candy Cane Cherry Pie looks amazing are sure to delight your friends and family this Christmas! It will look fantastic on your holiday table and how delicious does it look!
- 1 16-ounce package of hot roll mix
- 1/4 cup granulated sugar
- 2 eggs
- 3/4 cup very warm milk
- 1/4 cup butter or margarine, softened
- 1/2 cup pecans, chopped
- 3/4 cup dried cranberries or cherries
- 1/2 cup cherry preserves
- 1 tablespoon water
- 3/4 cup powdered sugar
- 2-3 teaspoons milk
Preheat oven to 375°F. For coffee cake, combine hot roll mix, yeast packet and granulated sugar in a bowl. Separate 1 egg white from yolk; reserve white. Add milk, butter, whole egg and egg yolk to a bowl. Stir until mixture forms a ball.
Turn dough out onto well-floured surface. With floured hands, knead dough 5 minutes. Sprinkle additional flour over surface as needed to reduce stickiness. Cover; let dough rest 5 minutes.
Chop pecans; combine with the dried fruit in a bowl. Place dough in center of lightly floured rectangle stone; roll into 12 x 15-inch. Spread preserves in 6-inch strip lengthwise down center of dough to within 1/4 inch of each end; sprinkle fruit mixture evenly over preserves.
Cut 1-inch-wide strips on each side of fruit filling to within 1/2 inch of filling. Lift strips of dough across filling to meet in center, twisting each strip one turn; pinch together in center to seal. Tuck ends up to seal. Lift and stretch one end of shaped dough using spatula; curve to form cane. Cover; let rise in warm place 30 minutes.
Lightly beat reserved egg white with 1 tablespoon water; brush over dough using a Pastry Brush. Bake 20-23 minutes or until deep golden brown.
For glaze, mix powdered sugar and milk until smooth; drizzle over warm coffee cake. Cool 15 minutes. Cut into 1-inch slices.
Yield: 15 servings (This is a modified Pampered Chef Recipe)