BRANDIED CHERRY PHYLLO PIE             Servings: 8

10            phyllo leaves            29  oz.   cherry pie filling
1/2 c.        unsalted butter, melted  1   tsp.  brandy extract

    Cut phyllo to form square-shape.  Place into 9 inch pie plate.  Brush
lightly with butter.  Repeat with 4 more leaves.  Combine cherries and
brandy, spoon over phyllo in pie plate.  Fold corners up over filling, top
with remaining phyllo, brushing each leaf with butter.  Tuck corners in.
Cut through top layers forming 8 wedges.  Bake at 350F for 30-35 minutes
until golden and puffy.

Source: Lois Dowling