| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains, Eggs |
French |
All ready, Bobbie – no, Cherries, Cream chees, Desserts |
8 |
Servings |
INGREDIENTS
| 1 |
pk |
Pie crust mix |
| 1/2 |
c |
Ground walnuts |
|
|
Grated rind of 1 lemon |
| 3 |
tb |
Water |
| 1 |
|
Egg yolk; slightly beaten |
| 1 |
cn |
(30 ounce) sweet dark cherries |
| 1/2 |
c |
Sugar |
| 3 |
tb |
Cornstarch |
| 1 |
tb |
Lemon juice |
| 1/2 |
lb |
Cream cheese |
| 1/2 |
c |
Whipping cream |
| 2 |
tb |
Confectioner's sugar |
INSTRUCTIONS
CRUST
FILLING
TOPPING
Blend together pie crust mix, nuts and lemon rind. Sti water into egg yolks
and sprinkle evenly over dry mixture while tossing and stirring with fork.
Pressdough together and roll out to 1 1/2 inches larger than inverted 9
inch pie pan; fit dough into pan. Turn over-lapping edge under and flute.
Bake in 400 F. oven and 15 minutes; cool. While pie crust is baking, drain
cherries; measure and reserve 1 cup juice. Mix together sugar and
cornstarch. Stir in cherry juice and lemon juice. Add 1/2 cup cherries,
heat to boil, stirring constantly until mixture is clear and thick. Fold in
remaining cherries. To fill piecrust, soften cream cheese and spread on
bottom of prepaked pie shell. Pour cherry mixture onto cream cheese layer;
cool. Before serving, whip cream, add confectioner's sugar and decorate pie
as desired. Makes 6-8 servings. MC formatting by bobbi744@sojourn.com
Recipe by: 60s magazine article
Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@sojourn.com> on
Mar 25, 1998
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