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Cherry Cream Pie |
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Serves: 6 Print this Recipe1 baked 9-inch Lard Pastry shell, cooled (see January) Cream Filling: 3 tablespoons cornstarch 1/4 cup sugar 1/4 teaspoon salt 1/2 cup milk cold 1 cup milk scalded 2 eggs yolk lightly beaten 1 teaspoon vanilla extract * See note below. * Part two. 1 16-ounce can sour cherries pitted 1/2 cup sugar 3 tablespoons cornstarch 1/2 teaspoon lemon juice fresh (optional) * Part two. 1/3 cup water 1 tablespoon cornstarch 6 tablespoons sugar Pinch salt 2 eggs white * Combine cornstarch, sugar, and salt. Gradually add cold milk. Stir into scalded milk and cook over medium heat until thickened, stirring constantly for 5 minutes. Gradually add hot mixture to egg yolks; return to pan and cook an additional 1 minute. Add vanilla; cool. Pour into pie shell. Cherry Topping: *Drain cherries; place juice in small saucepan with sugar and cornstarch. Stir constantly over medium heat until mixture is clear. Add cherries and cook about 5 minutes. Add optional lemon juice; cool and spread over cream pie filling. Meringue: *Heat oven to 425° F. In a small saucepan, combine water, cornstarch, 4 tablespoons sugar, and salt. Over medium heat stir ingredients until mixture is thick and clear. Cool completely. Beat egg whites until foamy. Continue beating while adding 2 tablespoons sugar, a tablespoon at a time. Beat until stiff but not until dry peaks form. Add cornstarch mixture and beat until stiff, glossy peaks form. Cover pie with meringue, sealing filling. Bake for 6 to 8 minutes or until golden. Watch so as not to get too brown. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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