|
|
Cherry Pie recipe
|
To make Cherry Pie you will need
Ingredients
| | PIE CRUST | | | | 1 1/2 | cups | Flour | | 1 | tablespoon | Sesame seeds; toasted | | 1/2 | teaspoons | Salt | | 1/2 | cups | Shortening | | 4 | tablespoons | Cold milk; (up to 5) |
| | FILLING | | | | 1 | can | (14-ounce) sweetened condensed milk | | 1/2 | cups | Fresh lemon juice | | 1 | teaspoon | Vanilla | | 1/2 | teaspoons | Almond extract | | 1/2 | cups | Heavy or whipping cream; whipped | | 1/4 | cups | Sugar | | 2 | tablespoons | Cornstarch | | 2/3 | cups | Cherry juice reserved from cherries; (drain well; if not enough cherry juice, add water) | | 1 | can | (2 cups) pitted sour cherries | | 2 | | Or 3 drops food coloring; if desired |
Instructions
1. Mix flour, sesame seeds and salt. Cut in shortening with two knives or
pastry blender.
2. Add milk a tablespoon at a time until dough can be gathered into a ball
(add another tablespoon of milk if necessary). Knead a few times on lightly
floured surface. Refrigerate if using later, or roll out between two sheets
of wax paper and fit into 9-inch pie pan.
3. Freeze assembled pie crust for 30 minutes or so, prick the crust bottom
several times with a fork, then bake blind (without filling) at 375 degrees
until fully cooked and lightly browned, about 20 minutes. Let cool before
filling.
4. For filling: Stir condensed milk into lemon juice until thick. Add
vanilla and almond extract and stir in whipped cream. Pour into cooled
pastry shell.
5. Blend sugar and cornstarch. Stir in cherry juice. Cook over low heat
until thickened and clear. Cool and add cherries.
6. Spread over top of cream mixture. Refrigerate at least 40 minutes before
serving.
Yield: 8 servings
Enjoy your Cherry Pie
How much is in a cup?
Recieve recipes by email. Subscribe
here
Mon 14 Jul 2008
|
|
|
|
|
|
|
|
