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Cherry Pie Recipe

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This recipe for Cherry Pie is from Generations of Good Eating: Second Edition, 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:  
ALMOND CRUST:
Pastry for a single crust 9-inch pie
1/3 cup slivered almonds, finely chopped

FILLING:
1 1/3 cup (15 ounce can) Eagle Brand sweetened condensed milk
1/3 cup lemon juice
1 teaspoon vanilla
1/2 teaspoon almond extract
1/2 cup heavy cream, whipped

TOPPING:
2 cups (1 can) pitted sour cherries, drained (reserving juice)
2/3 cup cherry juice (from the canned cherries)
1/4 cup sugar
1 tablespoon cornstarch
2-3 drops red food coloring (optional)
Directions:
Directions:
Preheat oven to 425º. Prepare pastry for a 9-inch pie, adding almonds with the water. Line pie plate with the pastry, pricking sides only. Bake for about 8 minutes. Cool.

Combine Eagle Brand milk, lemon juice, vanilla, and almond extract. Stir until mixture thickens. Fold in whipped cream. Spoon into cooled pie shell.

Blend cherry juice with sugar and cornstarch. Cook over low heat, stirring constantly, until mixture is thickened and clear. Add cherries and food coloring. Spread over filled pie. Chill before serving.

 

 

 

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