Recipe - Beckys Cherry Pie

PIE CRUST
1 One half cup Flour
1 tablespoon Sesame seeds; toasted
One half teaspoon Salt
One half cup Shortening
4 tablespoon Cold milk; (up to 5)

FILLING
1 cn (14ounce) sweetened
condensed milk
One half cup Fresh lemon juice
1 teaspoon Vanilla
One half teaspoon Almond extract
One half cup Heavy or whipping cream;
whipped
One fourth cup Sugar
2 tablespoon Cornstarch
2/3 cup Cherry juice reserved from
cherries; (drain well; if
not enough cherry juice,
add water)
1 cn (2 cups) pitted sour
cherries
2 Or 3 drops food coloring; if
desired

Notes: From Orange County Register

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 9inch 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

Nutritional information (per serving): 486 calories, 23.8 grams fat, 9.7
grams saturated fat, 38 milligrams cholesterol, 211 milligrams sodium, 44
percent calories from fat

Posted to recipeludigest by ncanty@juno.com (Nadia I Canty) on Mar 29,
1998