Cherry Chocolate Pecan Pie

• 3/4 cup dried cherries or dried cranberries
• 1/2 cup brandy or cherry juice blend
• 1-1/4 cups all-purpose flour
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 1/4 cup canola oil
• 3 tablespoons 2% milk
• 1/3 cup butter, softened
• 1-1/2 cups sugar
• 1/8 teaspoon salt
• 3 large eggs
• 3/4 cup all-purpose flour
• 1 cup chopped pecans
• 2 ounces semisweet chocolate, chopped
• Sweetened whipped cream, optional

1. Preheat oven to 325u0b0. Toss cherries with brandy; let stand, covered, 1 hour.
2. 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.
3. 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.
4. Bake until top is golden brown, 40-45 minutes. Cool on a wire rack. If desired, serve with whipped cream. Refrigerate leftovers.

cherries, brandy, flour, sugar, salt, canola oil, milk, butter, sugar, salt, eggs, flour, pecans, chocolate, whipped cream

Taken from www.tasteofhome.com/recipes/cherry-chocolate-pecan-pie/ (may not work)