Recipe - French Cherry Tart Wlemon Nut Pie Crust

CRUST
1 pack Pie crust mix
One half cup Ground walnuts
Grated rind of 1 lemon
3 tablespoon Water
1 Egg yolk; slightly beaten

FILLING
1 cn (30 ounce) sweet dark
cherries
One half cup Sugar
3 tablespoon Cornstarch
1 tablespoon Lemon juice
One half pound Cream cheese

TOPPING
One half cup Whipping cream
2 tablespoon Confectioner's sugar

Blend together pie crust mix, nuts and lemon rind. Sti water into egg yolks
and sprinkle evenly over dry mixture while tossing and stirring with fork.
Pressdough together and roll out to 1 One half inches larger than inverted 9
inch pie pan; fit dough into pan. Turn overlapping edge under and flute.
Bake in 400 F. oven and 15 minutes; cool. While pie crust is baking, drain
cherries; measure and reserve 1 cup juice. Mix together sugar and
cornstarch. Stir in cherry juice and lemon juice. Add One half cup cherries,
heat to boil, stirring constantly until mixture is clear and thick. Fold in
remaining cherries. To fill piecrust, soften cream cheese and spread on
bottom of prepaked pie shell. Pour cherry mixture onto cream cheese layer;
cool. Before serving, whip cream, add confectioner's sugar and decorate pie
as desired. Makes 68 servings. MC formatting by bobbi744@sojourn.com

Recipe by: 60s magazine article

Posted to MCRecipe Digest by Roberta Banghart bobbi744@sojourn.com on
Mar 25, 1998