Becky's Cherry Pie

Becky's Cherry Pie
 
 PIE CRUST
 1 1/2 cups of flour
 1 tablespoon of Sesame seeds, toasted
 1/2 teaspoon of salt
 1/2 cup of shortening
 4 - 5 tablespoons of cold milk
 FILLING
 1 can (14-ounce) sweetened condensed milk
 1/2 cup of fresh lemon juice
 1 teaspoon of vanilla
 1/2 teaspoon of almond extract
 1/2 cup of heavy or whipping cream
 1/4 cup of sugar
 2 tablespoons of cornstarch
 2/3 cup Cherry juice reserved from
 1 can (2 cups) pitted sour cherries
 2 Or 3 drops food coloring, if desired

Instructions:

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 9-inch 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 375ºF. 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 recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 29, 1998