| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Eggs, Dairy | Canadian | Fruit, Pies & past | 1 | Servings |
INGREDIENTS
| 2 | c | Pitted black or red cherries |
| Pastry of your choice | ||
| 3 | Eggs | |
| 3/4 | c | Dairy sour cream |
| 1/2 | c | Sugar; up to 3/4 cup |
| 1/4 | ts | Salt |
| 1/4 | ts | Almond extract |
INSTRUCTIONS
Pour cherries into an unbaked 8" pie shell. Beat eggs well, add sour cream, sugar and beat until thick. Add salt, almond extract. Stir and pour over cherries. Top with lattice strips and bake on bottom shelf of oven at 400 degrees F for 25-35 minutes. NOTES : Deep red, smooth, tasty, and most attractive when covered with a lattice top, this is good alone or with ice cream. Recipe by: The Canadiana Cookbook/Mme Jehane Benoit/1970 Posted to TNT - Prodigy's Recipe Exchange Newsletter by Bill & Leilani Devries <devriesb@cyberbeach.net> on Aug 25, 1997
A Message from our Provider:
“Let Him therefore send and do what He will. By His grace, if we are His, we will face it, bow to it, accept it, and give thanks for it. God’s Providence is always executed in the ‘wisest manner’ possible. We are often unable to see and understand the reasons and causes for specific events in our lives, in the lives of others, or in the history of the world. But our lack of understanding does not prevent us from believing God. #Don Fortner”