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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Cherry Jubilee Pie Recipe

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This recipe for Cherry Jubilee Pie is from Katie Kay's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 graham cracker crusts
2 cans tart cherries, drained. Reserve juice.
1 c. dried tart cherries in a bag
3 c. sugar
6 T. flour
2 T. corn starch
1 tsp. almond extract
2 8-oz. packages cream cheese, softened
3 eggs
1 1/2 tsp. vanilla
1 1/2 c. sour cream
Directions:
Directions:
Preheat oven to 375º. Drain the cherries and save the juice. Mix the flour, corn starch and 1 1/2 cups sugar in a saucepan. Stir in the cherry juice and stir until thickened, stirring constantly once mixture gets hot. Remove from heat and add canned and dried cherries, and almond extract. Mix and pour into pie shells.

Mix cream cheese until smooth. Add eggs, 1 cup sugar, and 1 tsp vanilla. Pour over cherry mixture. Bake for 30 minutes or until puffed around edges.

While pies are baking, make sour cream topping by mixing sour cream, 1/2 sugar and 1/2 tsp vanilla. Pull pies out of oven and spread sour cream mixture on top. Bake pies another 3 to 5 minutes.

Refrigerate at least 2 hours before serving.
Number Of Servings:
Number Of Servings:
2 pies
Preparation Time:
Preparation Time:
3 hours
Personal Notes:
Personal Notes:
My pies bubbled a lot over the edge, but they were so delicious! I don't like cherry pie topping, but I loved this tart cherry homemade mixture.

 

 

 

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