Becky’s Cherry Pie

  • on May 14, 2007
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Ingrients & Directions

1 1/2 c Flour
1 tb Sesame seeds; toasted
1/2 ts Salt
1/2 c Shortening
4 tb Cold milk; (up to 5)

1 cn (14-ounce) sweetened
-condensed milk
1/2 c Fresh lemon juice
1 ts Vanilla
1/2 ts Almond extract
1/2 c Heavy or whipping cream;
1/4 c Sugar
2 tb Cornstarch
2/3 c Cherry juice reserved from
-cherries; (drain well; if
-not enough cherry juice,
-add water)
1 cn (2 cups) pitted sour
2 Or 3 drops food coloring; if

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 375 degrees
until fully cooked and lightly browned, about 20 minutes. Let cool before

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

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

1 Servings

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